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The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different farming systems.

Author(s) : ORBAN E., SINESIO F., PAOLETTI F.

Type of article: Article

Summary

The fillets tested were from both intensive and extensive farming systems; the former were raised on artificial feed in tanks, the latter were bred and raised on a natural diet in brackish water lagoons. The fillets were taken from approximately 400 grammes fish that were caught during the same month (December) and in the same area. No significant differences were found in the expressible moisture. The sea bream raised on artificial feed had a higher fat content which produced different texture.

Details

  • Original title: The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different farming systems.
  • Record ID : 1998-1096
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 2
  • Publication date: 1997

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