Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1605-1615

  Palmeri, Giorgio ^a   Turchini, Giovanni M ^a   Caprino, Fabio ^c   Keast, Russell ^b   Moretti, Vittorio M ^c   De Silva, Sena S ^d  

^a DEAKIN UNIVERSITY   (Australia)

^b DEAKIN UNIVERSITY   (Australia)

^c UNIVERSITY OF MILAN   (Italy)

^d Network of Aquaculture Centres in Asia Pacific NACA   (Thailand)

Author keywords

Fatty acids; Flavour volatile compounds; Product quality; Purging; Sensory evaluation; Starvation

Indexed keywords

FATTY ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; VOLATILE AGENT;

ADULT; AGRICULTURAL PROCEDURES; ANIMAL EXPERIMENT; AQUACULTURE; ARTICLE; BIOMETRY; CONSUMER; CONTROLLED STUDY; FAT CONTENT; FEMALE; FISH; FLAVOR; FOOD QUALITY; HUMAN; HUMAN EXPERIMENT; INTRAABDOMINAL FAT; LIPID COMPOSITION; MALE; MURRAY COD; NONHUMAN; NORMAL HUMAN; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PARAMETER; PURGING; STARVATION; TASTE PREFERENCE; TRIANGLE TEST; WEIGHT REDUCTION;

MACCULLOCHELLA PEELII PEELII;

EID: 36448995764     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.079     Document Type: Article

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