Organoleptic qualities of rainbow trout fed with new ingredients added to a plant-based diet - Sciences Animales Paris-Saclay
Pré-Publication, Document De Travail (Preprint/Prepublication) Année : 2024

Organoleptic qualities of rainbow trout fed with new ingredients added to a plant-based diet

Résumé

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.

Organoleptic qualities of raw, cooked, and smoked fillets were evaluated by both instrumental and sensory measurements, at pan-size and large trout stages.

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.

Conclusion:

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.

Fichier principal
Vignette du fichier
Article NAQ-pre-print-HAL.pdf (778.79 Ko) Télécharger le fichier
Origine Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-04729810 , version 1 (10-10-2024)

Licence

Identifiants

  • HAL Id : hal-04729810 , version 1

Citer

Florence Lefèvre, Mireille Cardinal, Thierry Kerneis, Guillaume Brit, Lionel Goardon, et al.. Organoleptic qualities of rainbow trout fed with new ingredients added to a plant-based diet. 2024. ⟨hal-04729810⟩
0 Consultations
0 Téléchargements

Partager

More