Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted.
The present study aims to compare the sensory qualities and the degree of acceptance of wild/farmed brown-trout (Salmo trutta) and the farmed rainbow-trout (Onchorynchus mykiss) by a consumer panel. Acceptability regarding attributes appearance, taste, texture, and global appreciation were evaluated on 20 wild brown-trout, 20 farmed brown-trout and 20 farmed rainbow trout by a consumers’ panel formed by 74 elements. Although the panel of consumers equally well accepted all samples, the rainbow trout had classifications slightly higher in all sensory attributes. This tendency was confirmed by internal preference maps performed for each studied attribute. Consumers’ slightly higher preference for farmed fish might indicate that farmed trout could be an alternative to wild brown trout.
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