Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture : rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius) / / Roberta Martelli

• Autore: Martelli Roberta
• Pubblicazione: Firenze, Italy : , : Firenze University Press, , [2014]; ©2014
• Descrizione fisica: 1 online resource (167 pages) : illustrations
• Disciplina: 639.2
• Soggetto topico: Fisheries; Aquaculture
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: Part I -- Chapter 1 Introduction -- 1. Effects of the most common cooking methods on nutritional content of fish -- 1.1. Boiling -- 1.2. Steaming -- 1.3. Baking -- 1.4. Frying -- 1.5. Microwaving -- 2. Effects of the most common cooking methods on texture and color of fish -- 2.1. Effect of cooking on texture -- 2.2. Effect of cooking on colour -- 2.3. Effects of the most common cooking methods on contaminants of fish -- 2.4. Effect of cooking on exogenous contaminants from environmental pollution -- 2.5. Effect of cooking on exogenous contaminants from biological origin -- 2.6. Effect of cooking on endogenous contaminants -- Chapter 2 Aim of the study -- Chapter 3 Materials and methods -- 1. First research -- 2. Second research -- 3. Feed and water sampling -- 4. Morphometric analyses and anatomic indexes -- 5. Cooking procedure and marketable indexes -- 6. Physical analyses -- 6.1. Texture analysis -- 6.2. Free water -- 6.3. Colorimetric attributes -- 7. Chemical analyses -- 7.1. Moisture (950.46) -- 7.2. Proximate composition -- 7.3. Crude protein (976.05) -- 7.4. Ash (920.153) -- 7.5. Crude fat (991.36) -- 7.6. Total lipids -- 7.7. Fatty acids profile -- 7.8. Hydroxyproline content -- 8. Statistical analysi -- References -- Part II -- Paper I -- Paper II -- Paper III -- Conclusions.
• Sommario/riassunto: 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.
• Altri titoli varianti: Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture
• Titolo autorizzato: Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910571765003321
• Lo trovi qui: Univ. Federico II
• Serie: Premio Tesi di dottorato.