Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout (Oncorhynchus Mykiss) from Different Strains and Farms
2014
Martelli, Roberta | Franci, Oreste | Lupi, Paola | Faccenda, Filippo | Parisi, Giuliana
Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (1T1, 1T2, 1T3, USA, UK) of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3), were measured before and after cooking. Physico-chemical parameter of the strains greatly differed both in raw and cooked state. 1T2 and USA recorded the highest yields. 1T2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terns of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.
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