Organoleptic qualities of rainbow trout fed with new ingredients added to a plant-based diet
Résumé
Organoleptic qualities of raw, cooked, and smoked fillets were evaluated by both instrumental and sensory measurements, at pan-size and large trout stages.
Results: Instrumental assessments of quality showed that the tested diets had little or no impact on fillet pH, dry matter content or texture parameters. The main effect of the tested diets was measured on fillet color. Fillet from fish fed the Co diet were the most colorful, whether raw, cooked or smoked. Fish fed the PA diet had raw, cooked, and smoked fillet with the lowest a* and b* values. Sensory analysis also showed a difference in fillet color both for cooked fillets at pan-size and for cooked and smoked fillets of large trout. Some other differences between the diets were noted by the sensory panel, particularly on the smoked fillets from the large trout.
The inclusion of new ingredients such as insect or yeast had no major impact on organoleptic quality, but the incorporation of processed animal products considerably affected fillet color, even after cooking or smoking, and, to a lesser extent, the perceived flavor.
Domaines
Sciences du Vivant [q-bio]| Origine | Fichiers produits par l'(les) auteur(s) |
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