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Quality Comparison of Aquacultured Pacu ( Piaractus mesopotamicus ) Fillets with Other Aquacultured Fish Fillets Using Subjective and Objective Sensorial Traits

2000; Taylor & Francis; Volume: 9; Issue: 1 Linguagem: Inglês

10.1300/j030v09n01_06

1547-0636

Sharma V. S. Pullela, Custodio F. Fernandes, George J. Flick, George S. Libey, Stephen A. Smith, Charles W. Coale,

Aquatic life and conservation

Abstract Pacu were purged for 0, 2, 4, and 6 days, processed into skinless fillets, and sensory qualities compared. The effect of depuration procedures on preference was determined using a simple ranking test. Pacu with the highest preference was compared with other aquacultured fishchannel catfish, rainbow trout, tilapia, and hybrid striped bass for differences and preferences using triangle and simple ranking test, respectively. The influence of cooking on the Hunter color readings of ground fish fillets was measured. Purging significantly influenced the preference for pacu (p < 0.05). Pacu was not significantly different in flavor from other fish except channel catfish. There were no significant differences in preferences for all the fish (p > 0.05). Cooking increased the “L” value and decreased “a” and “b” values for all fish.