| one publication added to basket [14723] | Comparitive study of the quality of gilthead sea bream (Sparus aurata) under different production systems
Sañudo, C.; Barrera, R.; García, C.; Pouye, J.; Gracia, S.; Valencia, F.; Santolaria, P. (1993). Comparitive study of the quality of gilthead sea bream (Sparus aurata) under different production systems, in: Barnabé, G. et al. (Ed.) Production, environment and quality: Proceedings of the International Conference Bordeaux Aquaculture '92, Bordeaux, France, March 25-27, 1992. EAS Special Publication, 18: pp. 335-345
In: Barnabé, G.; Kestemont, P. (Ed.) (1993). Production, environment and quality: Proceedings of the International Conference Bordeaux Aquaculture '92, Bordeaux, France, March 25-27, 1992. Special Publication European Aquaculture Society, 18. European Aquaculture Society: Gent. 587 pp., more
In: Special Publication European Aquaculture Society. European Aquaculture Society: Bredene. ISSN 0774-0689, more
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| Authors | | Top |
- Sañudo, C.
- Barrera, R.
- García, C.
- Pouye, J.
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- Gracia, S.
- Valencia, F.
- Santolaria, P.
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| Abstract |
Data were obtained from 36 animals: 15 from industrial culture, 11 from Atlantic fishing and 10 from extensive cultures, weighing 335.4g, 344.5g and 338.6g respectively, within the weight range 225-425g. The following parameters were evaluated: overall morphology, fish external colour, overall composition and meat quality (pH, colour L* a* b*, juice retention capacity and comparative sensorial analysis) and meat and fat chemical analysis. Animals from industrial cultures had a better morphology than those from fishing and those from extensive cultures were intermediary. The external colour was significantly different in all of them. On the other hand there were no differences in the edible fraction (meat), with values between 53.8 and 54.9%. Meanwhile there were important differences concerning other corporal fractions. Apart from the percentage of juice retention capacity , there are no significant differences according to the instruments in meat quality, although there were large differences in the sensorial quality and in the chemical composition. |
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