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rdf:type
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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)
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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)
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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)
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skos:notation
| - RIV/60076658:12520/11:43875642!RIV12-MZE-12520___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(ED2.1.00/01.0024), P(QH71011), P(QI101C033), S, Z(MSM6007665809)
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60076658:12520/11:43875642
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - perch culture; fatty acid; sensory analysis; texture; TPA (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Vácha, František
- Kouřil, Jan
- Policar, Tomáš
- Stejskal, Vlastimil
- Špička, Jiří
- Vejsada, Pavel
- Cepák, Miloš
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://bibframe.org/vocab/doi
| - 10.1016/j.foodchem.2011.05.073
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http://localhost/t...ganizacniJednotka
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