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