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Linseed oil inclusion in sea bream diets: effect on muscle quality and shelf life
Author(s) -
Castro Pedro L,
Caballero María J,
Ginés Rafael,
Penedo Juan C,
Montero Daniel,
Lastilla María T,
Izquierdo Marisol
Publication year - 2015
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 - 10.1111/are.12161
Subject(s) - tbars , biology , food science , flesh , thiobarbituric acid , aquaculture , shelf life , fish oil , fishery , linseed oil , zoology , fish <actinopterygii> , antioxidant , lipid peroxidation , biochemistry
Dietary lipid source in aquaculture has become a central topic in research whilst natural resources availability diminishes. Hence, to weigh up and forecast consumers impressions, the impact of partial (70%) and complete (100%) dietary replacement of fish oil ( FO ) by linseed oil ( LO ) on sensory and quality attributes was studied during the edible shelf life of gilthead sea bream ( S parus aurata ). Physico‐chemical parameters (p H , torrymeter, total volatile basic nitrogen, thiobarbituric acid reactive substances and texture), and sensory analysis, both in cooked and raw fish were carried out during 17 days of ice storage. Throughout ice storage, feeding with LO diets, TBARS values remained lower on muscle than those found when feeding FO control diet. On freshly caught fish (day 0 of ice storage), statistically significant dietary texture variations were recorded on cooked fillet fed FO diet. No sensory differences on Quality Index Method, sensory profile or T orry scheme were found with partial or total LO replacement diets.