Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.)

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1054-1059

  Stejskal, V ^a   Vejsada, P ^a   Cepak, M ^a   Spicka J ^a   Vacha, F ^a   Kouril, J ^a   Policar, T ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

Fatty acid; Perch culture; Sensory analysis; Texture; TPA

Indexed keywords

FATTY ACID PROFILES; N-3 PUFA; PERCA FLUVIATILIS; PERCH CULTURE; RECIRCULATION SYSTEMS; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SUBJECTIVE EVALUATIONS; TEXTURAL ATTRIBUTES; TEXTURE PROFILE ANALYSIS; TPA;

POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; TEXTURES;

MONOUNSATURATED FATTY ACIDS;

MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; CARP; CONTROLLED STUDY; FATTY ACID ANALYSIS; FLAVOR; FOOD ANALYSIS; FOOD TEXTURE; NONHUMAN; ODOR; PERCA FLUVIATILIS; PERCH; POND;

CYPRINIDAE; PERCA FLUVIATILIS;

EID: 79960156559     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.073     Document Type: Article

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