The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different farming systems

Abstract

The expressible moisture of muscle tissue, the texture and certain sensory characteristics of sea bream (Sparus aurata) have been evaluated. The fillets were from both intensive and extensive farming systems; the former were raised on artificial feed in tanks, the latter were bred and raised on a natural diet in brackish water lagoons. The fillets were taken from approximately 400 g fish (commercial size) that were caught during the same month (December) and in the same area. No significant differences were found in the expressible moisture. However, the sea bream raised on artificial feed had a higher fat content which produced different texture measured both instrumentally and sensorially. © 1997 Academic Press Limited.