Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture

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Martelli, R.; 2014; Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture. Firenze, Firenze University Press.


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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
University of Florence, Italy

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DOI: 10.36253/978-88-6655-696-1 Series: Premio Tesi di Dottorato ISSN 2612-8039 (print) - ISSN 2612-8020 (online)

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© 2014 Author(s)
Published by Firenze University Press

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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.

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.

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Publication year: 2014

Price: 10,90 €

Pages: 176

ISSN print: 2612-8039

ISBN: 978-88-6655-695-4

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Publication year: 2014

Pages: 176

ISSN online: 2612-8020

e-ISBN: 978-88-6655-696-1

DOI: 10.36253/978-88-6655-696-1

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© 2014 Author(s)
Content licence CC BY 4.0
Metadata licence CC0 1.0

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Publication year: 2014

ISSN online: 2612-8020

e-ISBN: 978-88-9273-416-6

DOI: 10.36253/978-88-6655-696-1

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© 2014 Author(s)
Content licence CC BY 4.0
Metadata licence CC0 1.0

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