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- Drago, Silvina Rosa, et al. Show all 6 Authors
- Journal of texture studies 2018 v.49 no.6 pp. 646-652
- Piaractus mesopotamicus; aquaculture; blood proteins; cattle; chewiness; cohesion; color; diet; fatty acid composition; filleting; finishing; firmness; fish fillets; fish industry; fish meal; freshness; freshwater fish; hardness; ingredients; muscles; nutrient content; nutritive value; omnivores; polyunsaturated fatty acids; protein concentrates; sensory evaluation; sensory properties; sulfur amino acids; texture; water content
- ... 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 ...