The quality of fish is generally defined in terms of freshness and nutritional aspects. Consumers mainly appreciate aroma, smell, colour, texture and juiciness. The objective description of these parameters is not easy. The pH, colour (CIE L*a*b*), water holding capacity, drip loss and cooking loss were measured in guilthead sea bream (Sparus aurata) of differnt origin (wild and cultured) in order to evaluate the relevance of these parameters in describing the quality of fish. The preliminary data show that these analyses allow for an objective definition of important fish traits and could easily be implemented in evaluating the muscle quality of fish.

Applicazione di parametri oggettivi per la valutazione della qualità del pesce

RANUCCI, David;BRANCIARI, Raffaella;SEVERINI, Maurizio
2002

Abstract

The quality of fish is generally defined in terms of freshness and nutritional aspects. Consumers mainly appreciate aroma, smell, colour, texture and juiciness. The objective description of these parameters is not easy. The pH, colour (CIE L*a*b*), water holding capacity, drip loss and cooking loss were measured in guilthead sea bream (Sparus aurata) of differnt origin (wild and cultured) in order to evaluate the relevance of these parameters in describing the quality of fish. The preliminary data show that these analyses allow for an objective definition of important fish traits and could easily be implemented in evaluating the muscle quality of fish.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/2519
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact