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Diferencias en la calidad organoléptica de la carne de dorada tras la sustitución de aceite de pescado por aceites vegetales
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ruiz, Rafael Ginés Robaina, Lidia Montero, Daniel Cansino, María José Caballero Izquierdo, Marisol |
| Copyright Year | 2005 |
| Abstract | The substitution o f fish oil by vegetable oils in diets for gilthead sea bream has a significant effect in several sensory parameters related with cooked flesh quality. Both dietary source o f fat (soybean, rapeseed, Iinseed, palm oil or mixing in different proportions) and inclusion leve1 (60, 80 and 100%) showed differences mainly related to appearance and texture attributes. In this sense,. fish fed a diet partially replaced (60 or 80%) with soybean oil hada higher flesh juiciness and lower flesh hardness. Linseed oil inclusion only increased shininess when fish were fed a diet with 80%. Diets with a mixing o f vegetable oils (linseed, rapeseed and palm oil) showed less differences both at 60 or 100% o f substitution. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://accedacris.ulpgc.es/bitstream/10553/281/1/4277.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
