Sensory attributes, texture and fatty acid profiles of fillets of Eurasian perch (Percafluviatilis L.) reared under two conditions were compared. Perch were reared either in an extensive pond-based (EC) system in polyculture with carp, or intensively cultured (IC) in a recirculation system. Attributes of raw and cooked fillets of marketable perch (120-150g) were compared. No significant differences were found between groups for odour, flavour, aftertaste, or consistency in subjective evaluation of cooked fillets. The texture profile analysis (TPA) showed raw fillets from the EC group to exhibit higher values of hardness, springiness, cohesiveness, and gumminess than the IC group. Fish from the IC group had a lower content of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) and a higher content of monounsaturated fatty acids (MUFA) in comparison to EC perch. The proportion of iso- and anteiso-SFAs was 2.6% in the EC group and 0.75% in the IC group. The content of n-3 PUFA was lower in IC than in EC, while the content of n-6 PUFA was higher in IC than in EC. The ratio of n-3:n-6 PUFA was 1.42 for the IC group and 2.85 for the EC group.

University of South Bohemia in Ceske Budejovice Faculty of Agriculture Studentská 13 370 05 Ceske Budejovice Czech Republic

University of South Bohemia in Ceske Budejovice Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses and Institute of Aquaculture Husova tr 458 102 370 05 Ceské Budejovice Czech Republic

Citace poskytuje Crossref.org

Comparison of Quality Changes in Eurasian Perch (Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage