A Review of Sensory and Instrumental Methods Used to Evaluate the Texture of Fish Muscle

Hyldig, Grethe; Nielsen, Durita

doi:10.1111/j.1745-4603.2001.tb01045.x

Cited by 112 publications

(64 citation statements)

References 60 publications

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“…The levels of such nutrients may differ by rearing system because environmental conditions and diet also vary significantly from one system to another (Orban et al, 2000). Similarly, texture and colour, which have gained increasing importance in quality assurance as sensory attributes, can also be affected by rearing system, and in particular, by rearing temperature, which affects the number and size of muscle fibres, lipid deposition, and physical activity, and has been shown to be the factor that influences rheological properties and colourimetric attributes most (Hyldig and Nielsen, 2001;Ginés et al, 2004;Roth et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of Rearing System on Body Traits and Fillet Quality of Meagre (Argyrosomus Regius, Asso 1801) Chilled for a Short Time

Martelli

Parisi

Lupi

et al. 2013

Italian Journal of Animal Science

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The purpose of this study was to evaluate qualitative traits of meagre (Argyrosomus regius) from two different rearing systems (land-based tank filled with geothermal water vs offshore sea cage) and after short-term storage at chilling temperature (1, 2, or 3 days). Fish originated from the same batch were fed the same diet. Morpho-biometric traits, L*, a*, and b* colour parameters, texture, free water, proximate composition, total lipids, fatty acids, iron, and selenium contents were analyzed in the fillets. Most parameters were affected by rearing system. Compared to tank-reared fish, caged fish were shorter, poorer in visceral fat, and had higher incidence in cavity content and liver, lower incidence in gonads and head. Caged fish also had softer fillets in the epaxial site, which showed a higher tendency towards greenish colour. Caged fish also showed higher lipid content but lower Fe and Se content. Tank-reared fish fillets were more abundant in PUFAn-3, mainly due to DHA (18.54 vs 12.95%; P<0.001) and consequently showed the best healthiness indexes. Minimal changes, mostly involving colour and texture, were detected during the first three days of refrigerated storage. During storage, no significant modification of the parameters investigated could be ascribed to the rearing system.

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Section: Introductionmentioning

confidence: 99%

Effect of Rearing System on Body Traits and Fillet Quality of Meagre (Argyrosomus Regius, Asso 1801) Chilled for a Short Time

Martelli

Parisi

Lupi

et al. 2013

Italian Journal of Animal Science

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“…Adapted flavour profile method and texture profile meth-od (Meilgaard et al, 1991;Hylding and Nielsen, 2001;Majou et al, 2001) were used to evaluate the sensory characteristics of samples. The panellists were familiarized with the sensory methodology and sensory attributes during the training sessions.…”

Section: Sensory Analysismentioning

confidence: 99%

Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)

Drobná¹,

Zelenka²,

Mrkvicová³

et al. 2006

CZECH J ANIM SCI

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This study describes the effects of dietary linseed and sunflower oil on the sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed a diet containing either 2.5% or 5% of linseed or sunflower oil or 5% mixture of both oils (2.5% of each). Control group received a commercial feed mixture. A selected and trained panel carried out descriptive sensory tests on fish fillet cross-sections. The addition of vegetable oil into fish feed did not affect firmness, juiciness or intensity of total taste but had a significant impact on colour, intensity of odour and fish oily taste. A higher content of n-3 polyunsaturated fatty acids (PUFA) in linseed oil, in comparison with sunflower oil, is often responsible for the development of an off-flavour. No trout fillet was rejected owing to the off-flavour presence. Both concentrations of linseed oil decreased the intensity of fish oily taste. Therefore, for the partial replacement of fish oil in rainbow trout feed it is recommended the use linseed oil, which is a good source of n-3 PUFA.

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“…Important quality characteristics of meat of land and aquatic species are the ability to retain water and textural and colorimetric attributes (Hyldig and Nielsen, 2001;HuffLonergan and Lonergan, 2005;Steine et al, 2005;Bugeon et al, 2010). In fish, these attributes are affected by factors such as nutritional status, water temperature, physical activity, muscle structure and composition, postmortem shrinkage and fibre proteolysis (Andersen et al, 1997;Hyldig and Nielsen, 2001;Ginés et al, 2004;Huff-Lonergan and Lonergan, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…In fish, these attributes are affected by factors such as nutritional status, water temperature, physical activity, muscle structure and composition, postmortem shrinkage and fibre proteolysis (Andersen et al, 1997;Hyldig and Nielsen, 2001;Ginés et al, 2004;Huff-Lonergan and Lonergan, 2005).…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Martelli

Franci

Lupi

et al. 2014

Italian Journal of Animal Science

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Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK) of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3), were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.

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A Review of Sensory and Instrumental Methods Used to Evaluate the Texture of Fish Muscle

Cited by 112 publications

References 60 publications

Effect of Rearing System on Body Traits and Fillet Quality of Meagre (Argyrosomus Regius, Asso 1801) Chilled for a Short Time

Effect of Rearing System on Body Traits and Fillet Quality of Meagre (Argyrosomus Regius, Asso 1801) Chilled for a Short Time

Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

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