Differences in proximal and fatty acid profiles, sensory characteristics, texture, colour and muscle cellularity between wild and farmed blackspot seabream (Pagellus bogaraveo)
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AuthorsRincón, Laura (L.); Castro, P.L. (Pedro Luis); Álvarez-Blázquez, B. (Blanca); Hernández, M.D. (María Dolores); Álvarez, A. (Ana); Claret, A. (Ana); Guerrero, L. (Luis); Ginés, R. (Rafael)
In order to determine the differences betweenwild and farmed blackspot seabream, a promising finfish species for aquaculture, some parameters affecting quality were evaluated, such as proximal and fatty acid profiles, texture, skin andmuscle colours andmuscle cellularity, along with an extensive sensory assessment. Proximal composition showed a higher fat proportion in the farmed groupwhilst higher collagen contentwas found in the wild group. The fatty acid profile of the farmed group showed important values of EPA and total n−3HUFA. Sensory evaluation registered changes in all tested features, especially seafood attributes linked to wild fish and fish oil attributes associated with the farmed group. Texture studies were focused on whole fish and on fillets, both raw and cooked. Raw wild fish fillet showed higher values for hardness and fracturability than farmed fillet. Cooked farm fish fillet rendered higher springiness values than those observed in the wild group. Significant ...