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Flesh quality – the role of nutrition
Author(s) -
Lie Ø
Publication year - 2001
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1046/j.1355-557x.2001.00026.x
Subject(s) - flesh , biology , quality (philosophy) , fish <actinopterygii> , taste , aquaculture , microbiology and biotechnology , food safety , food science , fishery , philosophy , epistemology
Product quality includes a variety of aspects ( Fig. 1), with both biological and nonbiological causes and parameters. Fish nutrition has an important impact on several parameters directly influencing the quality of the fish, such as colour and appearance, smell and taste, texture, nutritional quality, shelf life, and level of contaminants. Further, consumers (market) are becoming more concerned about how the fish are produced, which type of feed ingredients are used and other issues. Authorities in different countries have an increased focus on food safety and traceability of the production from egg to plate (for fish farming). The need for improved knowledge of fish nutrition is therefore of great importance. The present paper presents an overview of the role of fish nutrition on flesh quality. 1Schematic overview of parameters important for flesh quality.