02201nam 2200385 450 991077486430332120230803215400.0(CKB)3810000000208329(NjHacI)993810000000208329(EXLCZ)99381000000020832920170612c2014uuuu uu 0enguubu#---uu|uutxtrdacontentnrdamediancrdacarrierCharacteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius) /Roberta MartelliFirenze :Firenze University Press,20141 online resource (176 pages) illustrations; digital, PDF file(s)Premio Tesi di Dottorato ;45Print version: 9788866556954 Includes bibliographical references.Heat treatment generally induces structural changes of fish muscle and loss of nutrients. Depending on many intrinsic and extrinsic factors farmed fish qualitative attributes can be subject to changes. The aim of this study was to assess the effects of boiling on physical parameters and nutritional profile of fillets from two farmed species [meagre (Argyrosomus regius) and rainbow trout (Onchorynchus mykiss)]. Specie-specific differences in physico-chemical traits influenced raw flesh quality and the response to cooking. In meagre, sampling times differences in macronutrients were nullified by cooking. In rainbow trout, boiling modified physico-chemical profile depending on the strain while farming conditions affected cooked fillet quality in a different extent according to the strain.Premio Tesi di Dottorato ;45.HorticultureHydraulic engineeringHorticulture.Hydraulic engineering.635Martelli Roberta1262294UkMaJRUBOOK9910774864303321Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture2950513UNINA