Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets

Autores
Pavón, Yanina Lorena; Cian, Raúl Esteban; Campos Soldini, María Andrea; Hernandez, David Roque; Sánchez, Sebastián; Drago, Silvina Rosa
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13 g 100 g−1 fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at −20C for 7 days before analysis. Chemical composition, amino acid and fatty acid profiles, and CIE-Lab parameters of fillets were measured. Sensory characteristics and texture profile analysis (TPA) were conducted for cooked portions. Average values of TPA hardness, chewiness, and deformability modulus were higher in BPPD samples but there was no significant difference in cohesiveness between samples. In accordance with TPA, higher values of firmness and chewiness as well as less flaky muscle were detected in BPPD samples by sensory panel. However, there was no significant difference in the characteristics associated with higher freshness between samples. Total color difference was lower in BPPD samples. Differences in protein, lipid, ash, and moisture content of FMD or BPPD fillets were not found (p >.05). BPPD fillets showed higher basic and sulfur amino acids. Saturated and polyunsaturated fatty acid contents were higher in FMD fillets than BPPD. However, a significantly higher n−6/n−3 ratio for FMD fillets was observed. The higher values of textural parameters observed for BPPD cooked fillets and the lower n−6/n−3 ratio imply a better sensory and nutritional quality of fillets from fish fed with BPPD. Practical applications: A complete study is presented on how the source of protein and lipids in feed affect both the sensory profile and the nutritional composition of fillets of Pacú (omnivorous temperate freshwater fish) cultivated in the second stage of fattening. Instrumental texture analysis of the fillets is presented, identifying the indicators that match with sensorial analysis. This analysis can help the industry of aquaculture in the evaluation of new ingredients or diets for fish feeding with impact in the quality of fillets.
Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Campos Soldini, María Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Hernandez, David Roque. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias. Instituto de Ictiología del Nordeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sánchez, Sebastián. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias. Instituto de Ictiología del Nordeste; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
FISH FEED
PACÚ FILLETS
SENSORY PROPERTIES
TEXTURE PROFILE ANALYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/85613
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/85613
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different dietsPavón, Yanina LorenaCian, Raúl EstebanCampos Soldini, María AndreaHernandez, David RoqueSánchez, SebastiánDrago, Silvina RosaFISH FEEDPACÚ FILLETSSENSORY PROPERTIESTEXTURE PROFILE ANALYSIShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13 g 100 g−1 fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at −20C for 7 days before analysis. Chemical composition, amino acid and fatty acid profiles, and CIE-Lab parameters of fillets were measured. Sensory characteristics and texture profile analysis (TPA) were conducted for cooked portions. Average values of TPA hardness, chewiness, and deformability modulus were higher in BPPD samples but there was no significant difference in cohesiveness between samples. In accordance with TPA, higher values of firmness and chewiness as well as less flaky muscle were detected in BPPD samples by sensory panel. However, there was no significant difference in the characteristics associated with higher freshness between samples. Total color difference was lower in BPPD samples. Differences in protein, lipid, ash, and moisture content of FMD or BPPD fillets were not found (p >.05). BPPD fillets showed higher basic and sulfur amino acids. Saturated and polyunsaturated fatty acid contents were higher in FMD fillets than BPPD. However, a significantly higher n−6/n−3 ratio for FMD fillets was observed. The higher values of textural parameters observed for BPPD cooked fillets and the lower n−6/n−3 ratio imply a better sensory and nutritional quality of fillets from fish fed with BPPD. Practical applications: A complete study is presented on how the source of protein and lipids in feed affect both the sensory profile and the nutritional composition of fillets of Pacú (omnivorous temperate freshwater fish) cultivated in the second stage of fattening. Instrumental texture analysis of the fillets is presented, identifying the indicators that match with sensorial analysis. This analysis can help the industry of aquaculture in the evaluation of new ingredients or diets for fish feeding with impact in the quality of fillets.Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Campos Soldini, María Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Hernandez, David Roque. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias. Instituto de Ictiología del Nordeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sánchez, Sebastián. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias. Instituto de Ictiología del Nordeste; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaWiley Blackwell Publishing, Inc2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/85613Pavón, Yanina Lorena; Cian, Raúl Esteban; Campos Soldini, María Andrea; Hernandez, David Roque; Sánchez, Sebastián; et al.; Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 49; 6; 12-2018; 646-6520022-4901CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12372info:eu-repo/semantics/altIdentifier/doi/10.1111/jtxs.12372info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:51:31Zoai:ri.conicet.gov.ar:11336/85613instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:51:31.841CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
title Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
spellingShingle Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
Pavón, Yanina Lorena
FISH FEED
PACÚ FILLETS
SENSORY PROPERTIES
TEXTURE PROFILE ANALYSIS
title_short Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
title_full Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
title_fullStr Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
title_full_unstemmed Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
title_sort Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
dc.creator.none.fl_str_mv Pavón, Yanina Lorena
Cian, Raúl Esteban
Campos Soldini, María Andrea
Hernandez, David Roque
Sánchez, Sebastián
Drago, Silvina Rosa
author Pavón, Yanina Lorena
author_facet Pavón, Yanina Lorena
Cian, Raúl Esteban
Campos Soldini, María Andrea
Hernandez, David Roque
Sánchez, Sebastián
Drago, Silvina Rosa
author_role author
author2 Cian, Raúl Esteban
Campos Soldini, María Andrea
Hernandez, David Roque
Sánchez, Sebastián
Drago, Silvina Rosa
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv FISH FEED
PACÚ FILLETS
SENSORY PROPERTIES
TEXTURE PROFILE ANALYSIS
topic FISH FEED
PACÚ FILLETS
SENSORY PROPERTIES
TEXTURE PROFILE ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13 g 100 g−1 fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at −20C for 7 days before analysis. Chemical composition, amino acid and fatty acid profiles, and CIE-Lab parameters of fillets were measured. Sensory characteristics and texture profile analysis (TPA) were conducted for cooked portions. Average values of TPA hardness, chewiness, and deformability modulus were higher in BPPD samples but there was no significant difference in cohesiveness between samples. In accordance with TPA, higher values of firmness and chewiness as well as less flaky muscle were detected in BPPD samples by sensory panel. However, there was no significant difference in the characteristics associated with higher freshness between samples. Total color difference was lower in BPPD samples. Differences in protein, lipid, ash, and moisture content of FMD or BPPD fillets were not found (p >.05). BPPD fillets showed higher basic and sulfur amino acids. Saturated and polyunsaturated fatty acid contents were higher in FMD fillets than BPPD. However, a significantly higher n−6/n−3 ratio for FMD fillets was observed. The higher values of textural parameters observed for BPPD cooked fillets and the lower n−6/n−3 ratio imply a better sensory and nutritional quality of fillets from fish fed with BPPD. Practical applications: A complete study is presented on how the source of protein and lipids in feed affect both the sensory profile and the nutritional composition of fillets of Pacú (omnivorous temperate freshwater fish) cultivated in the second stage of fattening. Instrumental texture analysis of the fillets is presented, identifying the indicators that match with sensorial analysis. This analysis can help the industry of aquaculture in the evaluation of new ingredients or diets for fish feeding with impact in the quality of fillets.
Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Campos Soldini, María Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Hernandez, David Roque. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias. Instituto de Ictiología del Nordeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sánchez, Sebastián. Universidad Nacional del Nordeste. Facultad de Ciencias Veterinarias. Instituto de Ictiología del Nordeste; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13 g 100 g−1 fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at −20C for 7 days before analysis. Chemical composition, amino acid and fatty acid profiles, and CIE-Lab parameters of fillets were measured. Sensory characteristics and texture profile analysis (TPA) were conducted for cooked portions. Average values of TPA hardness, chewiness, and deformability modulus were higher in BPPD samples but there was no significant difference in cohesiveness between samples. In accordance with TPA, higher values of firmness and chewiness as well as less flaky muscle were detected in BPPD samples by sensory panel. However, there was no significant difference in the characteristics associated with higher freshness between samples. Total color difference was lower in BPPD samples. Differences in protein, lipid, ash, and moisture content of FMD or BPPD fillets were not found (p >.05). BPPD fillets showed higher basic and sulfur amino acids. Saturated and polyunsaturated fatty acid contents were higher in FMD fillets than BPPD. However, a significantly higher n−6/n−3 ratio for FMD fillets was observed. The higher values of textural parameters observed for BPPD cooked fillets and the lower n−6/n−3 ratio imply a better sensory and nutritional quality of fillets from fish fed with BPPD. Practical applications: A complete study is presented on how the source of protein and lipids in feed affect both the sensory profile and the nutritional composition of fillets of Pacú (omnivorous temperate freshwater fish) cultivated in the second stage of fattening. Instrumental texture analysis of the fillets is presented, identifying the indicators that match with sensorial analysis. This analysis can help the industry of aquaculture in the evaluation of new ingredients or diets for fish feeding with impact in the quality of fillets.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/85613
Pavón, Yanina Lorena; Cian, Raúl Esteban; Campos Soldini, María Andrea; Hernandez, David Roque; Sánchez, Sebastián; et al.; Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 49; 6; 12-2018; 646-652
0022-4901
CONICET Digital
CONICET
url http://hdl.handle.net/11336/85613
identifier_str_mv Pavón, Yanina Lorena; Cian, Raúl Esteban; Campos Soldini, María Andrea; Hernandez, David Roque; Sánchez, Sebastián; et al.; Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 49; 6; 12-2018; 646-652
0022-4901
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12372
info:eu-repo/semantics/altIdentifier/doi/10.1111/jtxs.12372
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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