Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture
Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)
- Roberta Martelli,
Heat treatment generally induces structural changes of fish muscle and loss of nutrients. Depending on many intrinsic and extrinsic factors farmed fish qualitative attributes can be subject to changes.
The aim of this study was to assess the effects of boiling on physical parameters and nutritional profile of fillets from two farmed species [meagre (Argyrosomus regius) and rainbow trout (Onchorynchus mykiss)]. Specie-specific differences in physico-chemical traits influenced raw flesh quality and the response to cooking. In meagre, sampling times differences in macronutrients were nullified by cooking. In rainbow trout, boiling modified physico-chemical profile depending on the strain while farming conditions affected cooked fillet quality in a different extent according to the strain.
- DOI: 10.36253/978-88-6655-696-1
- Collana: Premio Tesi di Dottorato
- Comitato scientifico
- Lingua: Inglese
- Argomento: Agraria
University of Florence, Italy
- Anno di pubblicazione: 2014
- Pagine: 176
- eISBN: 978-88-6655-696-1
- Licenza d'uso: CC BY 4.0
- © 2014 Author(s)
- Anno di pubblicazione: 2014
- Pagine: 176
- ISBN: 978-88-6655-695-4
- Licenza d'uso: CC BY 4.0
- © 2014 Author(s)
Informazioni bibliografiche
Titolo del libro
Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture
Sottotitolo del libro
Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)
Autori
Roberta Martelli
Opera sottoposta a peer review
Numero di pagine
176
Anno di pubblicazione
2014
Copyright
© 2014 Author(s)
Licenza d'uso
Licenza dei metadati
Editore
Firenze University Press
DOI
10.36253/978-88-6655-696-1
ISBN Print
978-88-6655-695-4
eISBN (pdf)
978-88-6655-696-1
eISBN (xml)
978-88-9273-416-6
Collana
Premio Tesi di Dottorato
ISSN della collana
2612-8039
e-ISSN della collana
2612-8020
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