Texture changes during chilled storage of wild and farmed blacspot seabream (Pagellus bogaraveo) fed different diets
Castro, P.L.; Rincón, L.; Álvarez-Blázquez, B. (Blanca); Ginés, R.
The impact of changes in dietary lipids and protein sources on texture was evaluated
on farmed blackspot seabream (Pagellus bogaraveo) throughout 14 days of ice storage
and compared with wild fish. A commercial diet formulated with a high proportion of
lipids, and two diets formulated with an important reduction of lipid levels by 60%
and adding either plant protein sources (LL diet) or fishmeal (LL + diet) were supplied
during growth until commercial size was attained. In the wild fish, the raw fillet hardness
was significantly higher than in farmed fish during the entire ice-storage
period.
In the farmed fish, an increase of muscle lipid accumulation and change of fiber density
were responsible for the variations in texture in the raw fillet. The highest reduction
was found in fish fed with diets LL+ and LL. The texture parameters studied on
the cooked fillets showed no significant differences, neither attributable to the diets
nor to the ice-storage
period.
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