IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n, E-17121 Monells, Girona, Spain; CIBA Research Center for Applied Biotechnology, Carretera Estatal Santa Inés Tecuexcomac Km 1.5, 90700 Tepetitla, Tlaxcala, Mexico.
IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n, E-17121 Monells, Girona, Spain.
Food Res Int. 2017 Oct;100(Pt 1):396-406. doi: 10.1016/j.foodres.2017.07.023. Epub 2017 Jul 15.
Aquaculture plays an important role in supplying the fresh fish. However its production is dominated by only few long-established species that in turn limit the variety of available products in the market. Therefore, new fish species need to be properly introduced to create a diversification in the current market. In order to achieve this goal, it is important to know, understand and characterize their quality features so they can be addressed to local and global markets. Sensory, compositional, instrumental texture parameters and somatic properties of five emerging fish species, namely wreckfish, greater amberjack, grey mullet, meagre, and pikeperch, were examined for characterization purposes. Sensory references were specifically developed for the training of the assessors, both from a qualitative and quantitative perspective. Twenty two sensory descriptors were used for describing the samples. Several differences were observed among the measured parameters. Somatic measures revealed the filleting yield to be the most important of them. Regarding the compositional parameters, fat content was among the most relevant discriminating aspect between species, while hardness was among the most differentiating ones when dealing with texture. Greater amberjack was described with sour flavor, pikeperch was associated to an earthy flavor and grey mullet was characterized by bitter flavor. Sensory firmness was clearly distinctive for wreckfish, while meagre related to juicy texture. The analysis of the relationship between all parameters provided important correlations, especially those related to texture parameters, fat content, laminar structure and teeth adherence. The species in this study exhibited a wide range of physicochemical and sensory characteristics that show their potential for being further exploited when designing new products.
水产养殖在供应新鲜鱼类方面发挥着重要作用。然而，其生产主要由少数几个历史悠久的品种主导，这反过来又限制了市场上现有产品的种类。因此，需要引入新的鱼类品种来实现市场的多样化。为了实现这一目标，了解、理解和描述它们的质量特征是很重要的，这样它们才能针对当地和全球市场。本研究对五种新兴鱼类（石斑鱼、黄鳍金枪鱼、鲻鱼、牙鲆和河鲈）的感官、组成、仪器质地参数和体物理特性进行了研究，以进行特征描述。感官参考标准是专门为评估员的培训而制定的，从定性和定量两个方面进行了培训。研究共使用了 22 个感官描述词来描述样本。研究观察到所测量的参数之间存在差异。体物理指标显示，鱼片出肉率是最重要的指标。在组成参数方面，脂肪含量是区分物种最重要的因素，而硬度是区分质地的最关键因素之一。黄鳍金枪鱼的特征是酸味，河鲈具有泥土味，鲻鱼有苦味。感官硬度是石斑鱼的一个明显区别特征，而牙鲆与多汁的质地有关。对所有参数之间的关系进行分析提供了重要的相关性，特别是那些与质地参数、脂肪含量、层状结构和牙齿附着有关的相关性。本研究中的这些品种表现出广泛的物理化学和感官特征，表明它们在设计新产品时具有进一步开发的潜力。
