About: Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.)

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About: Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.) Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Sensory attributes, texture and fatty acid profiles of fillets of Eurasian perch (Perca fluviatilis L.) reared under two conditions were compared. Perch were reared either in an extensive (EC) system in polyculture with carp, or intensively cultured (IC) in a recirculation system. Attributes of raw and cooked fillets of marketable perch (120-150 g) were compared. No significant differences were found between groups for odour, flavour, aftertaste, or consistency in subjective evaluation of cooked fillets. The texture profile analysis showed raw fillets from the EC group to exhibit higher values of hardness, springiness, cohesiveness, and gumminess than the IC group. Fish from the IC group had a lower content of SFA and PUFA and a higher content of MUFA in comparison to EC perch. The proportion of iso- and anteiso-SFAs was 2.6% in the EC group and 0.75% in the IC group. The content of n-3 PUFA was lower in IC than in EC, while the content of n-6 PUFA was higher in IC than in EC. Sensory attributes, texture and fatty acid profiles of fillets of Eurasian perch (Perca fluviatilis L.) reared under two conditions were compared. Perch were reared either in an extensive (EC) system in polyculture with carp, or intensively cultured (IC) in a recirculation system. Attributes of raw and cooked fillets of marketable perch (120-150 g) were compared. No significant differences were found between groups for odour, flavour, aftertaste, or consistency in subjective evaluation of cooked fillets. The texture profile analysis showed raw fillets from the EC group to exhibit higher values of hardness, springiness, cohesiveness, and gumminess than the IC group. Fish from the IC group had a lower content of SFA and PUFA and a higher content of MUFA in comparison to EC perch. The proportion of iso- and anteiso-SFAs was 2.6% in the EC group and 0.75% in the IC group. The content of n-3 PUFA was lower in IC than in EC, while the content of n-6 PUFA was higher in IC than in EC. (en)
Title	Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.) Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.) (en)
skos:prefLabel	Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.) Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.) (en)
skos:notation	RIV/60076658:12520/11:43875642!RIV12-MZE-12520___
http://linked.open...avai/riv/aktivita	P S Z
http://linked.open...avai/riv/aktivity	P(ED2.1.00/01.0024), P(QH71011), P(QI101C033), S, Z(MSM6007665809)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Vácha, František Policar, Tomáš Stejskal, Vlastimil Kouřil, Jan Vejsada, Pavel Cepák, Miloš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Fakulta rybářství a ochrany vod
http://linked.open...dnocenehoVysledku	228865
http://linked.open...ai/riv/idVysledku	RIV/60076658:12520/11:43875642
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	perch culture; fatty acid; sensory analysis; texture; TPA (en)
http://linked.open.../riv/klicoveSlovo	texture sensory analysis TPA perch culture fatty acid
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[15697A65A41A]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GL
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Progress and optimization of methods in pikeperch (Sander lucioperca) and perch (Perca fluvialitis) intensive culture in the Czech Republic. South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Biological potential, determination and characteristics of Czech carp profile.
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	129
http://linked.open...iv/tvurceVysledku	Vácha, František Kouřil, Jan Policar, Tomáš Stejskal, Vlastimil Špička, Jiří Vejsada, Pavel Cepák, Miloš
http://linked.open...ain/vavai/riv/wos	000293726500048
http://linked.open...n/vavai/riv/zamer	Biologické, enviromentální a chovatelské aspekty v rybářství
issn	0308-8146
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2011.05.073
http://localhost/t...ganizacniJednotka	12520

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