The Functional Properties of the Proteins, Texture and the Sensory Characteristics of Frozen Sea Bream Fillets (Sparus aurata) from Different Farming Systems (original) (raw)

Lebensmittel-Wissenschaft und-Technologie

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

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