Proximate Composition, Lipid Oxidation, and Sensory Characteristics of Fillets from Rainbow Trout Oncorhynchus mykiss Fed Diets Containing 10% to 30% Lipid

2003 ◽  
Vol 34 (3) ◽  
pp. 266-277 ◽  
Author(s):  
Sage Chaiyapechara ◽  
Kenneth K. M. Liu ◽  
Frederic T. Barrows ◽  
Ronald W. Hardy ◽  
Faye M. Dong
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Lipid Oxidation ◽  
Proximate Composition ◽  
Sensory Characteristics ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Growth, proximate composition, and sensory characteristics of Rainbow Trout Oncorhynchus mykiss consuming alternative proteins

Aquaculture ◽  
2016 ◽  
Vol 459 ◽  
pp. 223-231 ◽  
Author(s):  
Christopher D. Craft ◽  
Carolyn Ross ◽  
Wendy M. Sealey ◽  
T. Gibson Gaylord ◽  
Frederic T. Barrows ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Proximate Composition ◽  
Sensory Characteristics ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)

2011 ◽  
Vol 51 (No. 11) ◽  
pp. 475-482 ◽  
Author(s):  
Z. Drobná ◽  
J. Zelenka ◽  
E. Mrkvicová ◽  
D. Kladroba
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Sensory Characteristics ◽  
Partial Replacement ◽  
Control Group ◽  
Fish Feed ◽  
Fish Fillet ◽  
Rainbow Trout Oncorhynchus Mykiss

This study describes the effects of dietary linseed and sunflower oil on the sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed a diet containing either 2.5% or 5% of linseed or sunflower oil or 5% mixture of both oils (2.5% of each). Control group received a commercial feed mixture. A selected and trained panel carried out descriptive sensory tests on fish fillet cross-sections. The addition of vegetable oil into fish feed did not affect firmness, juiciness or intensity of total taste but had a significant impact on colour, intensity of odour and fish oily taste. A higher content of n-3 polyunsaturated fatty acids (PUFA) in linseed oil, in comparison with sunflower oil, is often responsible for the development of an off-flavour. No trout fillet was rejected owing to the off-flavour presence. Both concentrations of linseed oil decreased the intensity of fish oily taste. Therefore, for the partial replacement of fish oil in rainbow trout feed it is recommended the use linseed oil, which is a good source of n-3 PUFA.  

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