Organoleptic qualities of rainbow trout fed with new ingredients added to a plant-based diet
2024
Lefèvre, Florence | Cardinal, Mireille | Kerneis, Thierry | Brit, Guillaume | Goardon, Lionel | Guyvarc'h, François | Labbé, Laurent | Marchand, Yann | Dupont-Nivet, Mathilde | Skiba-Cassy, Sandrine | Bugeon, Jérôme | Laboratoire de Physiologie et Génomique des Poissons = Fish Physiology and Genomics Institute (LPGP) ; Structure Fédérative de Recherche en Biologie et Santé de Rennes (Biosit : Biologie - Santé - Innovation Technologique)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) | Pisciculture Expérimentale INRAE des Monts d'Arrée (PEIMA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Le Gouessant Aquaculture | Génétique Animale et Biologie Intégrative (GABI) ; AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Nutrition, Métabolisme, Aquaculture (NuMéA) ; Université de Pau et des Pays de l'Adour (UPPA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | FUI 2014 NINAqua [grant number 15008485-056 Nouvelle-Aquitaine Regional Council]
Background: The variety of new ingredients used to replace traditional marine raw materials in fish feed requires to study their possible impact on products quality. Rainbow trout were fed four different experimental diets: a 100% plant-based diet (V1), supplemented or not with alternative ingredients, insect and yeast (V2), and processed animal products (PA), and compared to fish fed a control (Co) commercial-like diet, including some marine ingredients.<p>Organoleptic qualities of raw, cooked, and smoked fillets were evaluated by both instrumental and sensory measurements, at pan-size and large trout stages.</p><p>Results: Instrumental assessments of quality showed that the tested diets had little or no impact on fillet pH, dry matter content or texture parameters. The main effect of the tested diets was measured on fillet color. Fillet from fish fed the Co diet were the most colorful, whether raw, cooked or smoked. Fish fed the PA diet had raw, cooked, and smoked fillet with the lowest a* and b* values. Sensory analysis also showed a difference in fillet color both for cooked fillets at pan-size and for cooked and smoked fillets of large trout. Some other differences between the diets were noted by the sensory panel, particularly on the smoked fillets from the large trout.</p> <div>Conclusion:<p>The inclusion of new ingredients such as insect or yeast had no major impact on organoleptic quality, but the incorporation of processed animal products considerably affected fillet color, even after cooking or smoking, and, to a lesser extent, the perceived flavor.</p></div>
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Institut national de la recherche agronomique