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Comparison of Pond‐Raised and Wild Red Drum (Sciaenopsocellatus) with Respect to Proximate Composition, Fatty Acid Profiles, and Sensory Evaluations
Author(s) -
JAHNCKE MICHAEL,
HALE MALCOLM B.,
GOOCH JANET A.,
HOPKINS J. STEPHEN
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10233.x
Subject(s) - docosahexaenoic acid , drum , proximate , eicosapentaenoic acid , food science , linoleic acid , biology , composition (language) , fatty acid , polyunsaturated fatty acid , chemistry , biochemistry , geography , linguistics , philosophy , archaeology
The proximate composition, fatty acid profiles, and the sensory characteristics of pond‐raised red drum were compared to wild red drum. The proximate compositions and sensory characteristics were similar for pond‐raised and wild red drum. The major difference between samples was in the fatty acid profiles. The pond‐raised red drum had higher linoleic acid and lower docosahexaenoic acid concentrations than the wild fish samples. The eicosapentaenoic acid concentrations were similar in both pond‐raised and wild red drum.