|
|
| Bugeon, Jerome; Lefevre, Florence; Cardinal, Mireille; Uyanik, Ayhan; Davenel, Armel; Haffray, Pierrick. |
| Rainbow trout with different fillet yield [56 and 65% for low (LY) and high yield (HY), respectively] were examined for muscle organization and flesh quality (instrumental and sensorial evaluations). Both groups had similar body weight (3.6 kg in mean), but the HY group had a higher carcass yield (+15%). Higher total muscle area in the HY group (+20%) was associated with a higher number of muscle fibers (+22%). Flesh of the HY group presented a higher area of myosepta (+10%), fat content (+10%) and luminosity (+6%). Raw fillet mechanical resistance was higher for the HY group; an opposite result was obtained for cooked flesh. Sensorial evaluation of cooked flesh revealed no important differences between groups. Smoked fillet from the HY group presented... |
| Tipo: Text |
|
| Ano: 2010 |
URL: http://archimer.ifremer.fr/doc/00014/12532/9532.pdf |
| |
