Off Flavors in Fish and Shellfish

The Functional Properties of the Proteins, Texture and the Sensory Characteristics of Frozen Sea Bream Fillets ( ) from Different Farming Systems

“…The nutritional and organoleptic properties of fish are influenced by their chemical composition, and the functional-technological properties of the muscle tissue, especially the water retention properties of the myofibrillar proteins, as well as by sensory properties (1)(2)(3). These characteristics, in turn, reflect a series of factors that depend on whether the fish are wild or farmed.…”