Nutrient composition and sensory evaluation of fillets from wild-type Nile tilapia ( Oreochromis niloticus , Linnaeus) and a red hybrid (Florida red tilapia × red O. niloticus )
2007; Wiley; Volume: 38; Issue: 10 Linguagem: Inglês
10.1111/j.1365-2109.2007.01773.x
ISSN1365-2109
AutoresMario Garduño-Lugo, Juan Ramón Herrera-Solís, Jesús Ofelia Angulo-Guerrero, Germán Muñoz‐Córdova, Javier De la Cruz Medina,
Tópico(s)Aquaculture disease management and microbiota
ResumoAquaculture ResearchVolume 38, Issue 10 p. 1074-1081 Nutrient composition and sensory evaluation of fillets from wild-type Nile tilapia (Oreochromis niloticus, Linnaeus) and a red hybrid (Florida red tilapia × red O. niloticus) Mario Garduño-Lugo, Mario Garduño-Lugo Centro de Enseñanza, Investigación y Extensión en Ganadería Tropical (CEIEGT), Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Veracruz, MéxicoSearch for more papers by this authorJuan Ramón Herrera-Solís, Juan Ramón Herrera-Solís Unidad de Investigación y Desarrollo en Alimentos (UNIDA) Instituto Tecnológico de Veracruz, Secretaría de Educación Pública, Veracruz, MéxicoSearch for more papers by this authorJesús Ofelia Angulo-Guerrero, Jesús Ofelia Angulo-Guerrero Unidad de Investigación y Desarrollo en Alimentos (UNIDA) Instituto Tecnológico de Veracruz, Secretaría de Educación Pública, Veracruz, MéxicoSearch for more papers by this authorGermán Muñoz-Córdova, Germán Muñoz-Córdova Centro de Enseñanza, Investigación y Extensión en Ganadería Tropical (CEIEGT), Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Veracruz, MéxicoSearch for more papers by this authorJavier De la Cruz-Medina, Javier De la Cruz-Medina Unidad de Investigación y Desarrollo en Alimentos (UNIDA) Instituto Tecnológico de Veracruz, Secretaría de Educación Pública, Veracruz, MéxicoSearch for more papers by this author Mario Garduño-Lugo, Mario Garduño-Lugo Centro de Enseñanza, Investigación y Extensión en Ganadería Tropical (CEIEGT), Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Veracruz, MéxicoSearch for more papers by this authorJuan Ramón Herrera-Solís, Juan Ramón Herrera-Solís Unidad de Investigación y Desarrollo en Alimentos (UNIDA) Instituto Tecnológico de Veracruz, Secretaría de Educación Pública, Veracruz, MéxicoSearch for more papers by this authorJesús Ofelia Angulo-Guerrero, Jesús Ofelia Angulo-Guerrero Unidad de Investigación y Desarrollo en Alimentos (UNIDA) Instituto Tecnológico de Veracruz, Secretaría de Educación Pública, Veracruz, MéxicoSearch for more papers by this authorGermán Muñoz-Córdova, Germán Muñoz-Córdova Centro de Enseñanza, Investigación y Extensión en Ganadería Tropical (CEIEGT), Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Veracruz, MéxicoSearch for more papers by this authorJavier De la Cruz-Medina, Javier De la Cruz-Medina Unidad de Investigación y Desarrollo en Alimentos (UNIDA) Instituto Tecnológico de Veracruz, Secretaría de Educación Pública, Veracruz, MéxicoSearch for more papers by this author First published: 10 July 2007 https://doi.org/10.1111/j.1365-2109.2007.01773.xCitations: 12 Correspondence: M Garduño-Lugo, Centro de Enseñanza, Investigación y Extensión en Ganadería Tropical, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Km. 5.5 Carretera Federal Martínez de la Torre-Tlapacoyan, A.P. 103, 93600 Martínez de la Torre, Veracruz, México. E-mail: [email protected] Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract A comparison of composition and sensory evaluation were performed on fillets of Oreochromis niloticus (wild type) and red hybrid tilapia (RHT) (Florida red tilapia ♂× red O. niloticus♀). Fifty male tilapia, 25 O. niloticus (initial weight 159.3 g) and 25 red hybrid (initial weight 132.4 g), were placed in each of three 2.0 m3 volume tanks. The fish were fed a commercial feed containing 35.9% crude protein during the 120-day experimental period and then killed in cold water (3°C). All the fish were filleted. Twelve fillets from each treatment were used for proximate analyses, five fillets from each treatment were used for fatty acids analyses and the remaining fillets were used for sensory evaluation. The compositional analyses showed similar moisture, true protein and ash content in both genetic groups, but a lower crude fat content was measured in the red hybrid fillets (0.70%) compared with that of O. niloticus fillets (0.97%). No differences between O. niloticus and the red hybrid were observed in their fillet profile of fatty acids. In the sensory evaluation test, a difference in fillet flavour between both genetic groups was perceived. Of the 112 consumers in the preference test, 81.2% perceived a difference in fillet flavour between the two tilapias, with a general preference for the red hybrid over the wild-type O. niloticus. The benefits of cultivating a RHT with a low lipid content are discussed. References Al Hafed Y.S. 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