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)
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)
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DOI：
10.1111/j.1365-2109.2007.01773.x
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发表时间：
2007-07
影响因子：
2
通讯作者：
Mario Garduño-Lugo;J. R. Herrera-Solís;J. O. Angulo-Guerrero;Germán Muñoz-Córdova;J. Cruz-Medina
中科院分区：
文献类型：
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作者：
Mario Garduño-Lugo;J. R. Herrera-Solís;J. O. Angulo-Guerrero;Germán Muñoz-Córdova;J. Cruz-Medina
在Oreochromis niloticus（野生型）和红色杂种罗非鱼（RHT）（佛罗里达红牛tim牛[雄性符号）x红色O. niloticus [雌性符号]上进行了比较。在三个2.0立方英尺的储罐中，将尼罗花（初始重量159.3 g）和25个红色杂交（初始重量132.4 g）放置在三个2.0立方米的体积中。在120天的实验期间，然后在冷水（3°C）中杀死所有鱼片。圆角用于感官评估。与Niloticus圆角（0.97％）相比，Niloticus和Red Hybrid之间没有差异。在偏好测试中的112名消费者中，有81.2％的人认为两种罗皮亚的圆角风味差异，对野生型O. niloticus而言，对红色混合动力车的总体偏好。讨论了培养脂质含量低的RHT的好处。
A comparison of composition and sensory evaluation were performed on fillets of Oreochromis niloticus (wild type) and red hybrid tilapia (RHT) (Florida red tilapia [male symbol]x red O. niloticus[female symbol]). 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.