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

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

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...

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Detalles Bibliográficos
Otros Autores: Martelli, Roberta, author (author)
Formato: Libro electrónico
Idioma:Inglés
Publicado: Firenze, Italy : Firenze University Press [2014]
Colección:Premio Tesi di dottorato.
Materias:
Fisheries.
Aquaculture.
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009746777706719
Tabla de Contenidos:
  • 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.

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