Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi (Coryphaena hippurus) and Emperor Sea Bream (Lethrinus spp.) Fillets Sold on Retail Market

Abstract

The nutritional quality of newly introduced exotic fishes and especially those marketed processed as frozen and glazed fillets often raises questions due to the lack of information concerning the chemical composition and the variability of the raw material. This also includes substances added to increase the water-binding ability. Aim: This paper aims to assess the quality of exotic fish fillets sold on the German market, through the evaluation of physical and chemical parameters, microbiological quality and sensory attributes