Reared perch v. wild perch – first results about organoleptical and technological quality
Identifieur interne : 001109 ( Istex/Corpus ); précédent : 001108; suivant : 001110Reared perch v. wild perch – first results about organoleptical and technological quality
Auteurs : G. Mairesse ; M. Thomas ; J. Gardeur ; J. Brun-BellutSource :
- Journal of Fish Biology [ 0022-1112 ] ; 2004-12.
Abstract
The Eurasian perch, Perca fluviatilis L., has good potential as a candidate for inland aquaculture diversification in Europe. To aid the development of this new product, we define a quality reference based on attributes of wild perch, and compare the quality of perch reared in three different culture systems: (1) extensive (pond), (2) semi‐extensive (tank) and (3) intensive (re‐circulation system). In order to define a precise quality reference, it is necessary to characterize the spatial and seasonal variability in quality attributes of wild fish. To do so, wild perch were harvested every three month for a full biological cycle from two different natural systems (Lake Geneva in France and the River Rhine in the Netherlands). Two components of quality were taken into account: organoleptical (colour of skin and fillets (L*C*H° system; 12 variables), seven morphological measurements) and six technological components (viscero, hepato and gonadosomatic index, perivisceral fat index, fillet yield and condition factor K2). Using Principal Component Analysis, we show that within‐season variability is high, particularly for Rhine perch. Perch from the Rhine have a compact body and caudal fin, and possess a longer mouth and head than perch from Lake Genva. Reared fish possess wild‐like characteristics except for technological variables. Fish from extensive and semi‐extensive system show similar attributes, while fish from intensive rearing systems show a higher viscerosomatic and perivisceral fat index.
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DOI: 10.1111/j.0022-1112.2004.0559r.x
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To aid the development of this new product, we define a quality reference based on attributes of wild perch, and compare the quality of perch reared in three different culture systems: (1) extensive (pond), (2) semi‐extensive (tank) and (3) intensive (re‐circulation system). In order to define a precise quality reference, it is necessary to characterize the spatial and seasonal variability in quality attributes of wild fish. To do so, wild perch were harvested every three month for a full biological cycle from two different natural systems (Lake Geneva in France and the River Rhine in the Netherlands). Two components of quality were taken into account: organoleptical (colour of skin and fillets (L*C*H° system; 12 variables), seven morphological measurements) and six technological components (viscero, hepato and gonadosomatic index, perivisceral fat index, fillet yield and condition factor K2). Using Principal Component Analysis, we show that within‐season variability is high, particularly for Rhine perch. Perch from the Rhine have a compact body and caudal fin, and possess a longer mouth and head than perch from Lake Genva. Reared fish possess wild‐like characteristics except for technological variables. Fish from extensive and semi‐extensive system show similar attributes, while fish from intensive rearing systems show a higher viscerosomatic and perivisceral fat index.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>G. Mairesse</name><affiliations><json:string>(1Laboratoire de Sciences Animales, INPL‐INRA‐UHP Nancy 1, 34, rue Sainte Catherine, F‐54000 Nancy, France).</json:string></affiliations></json:item><json:item><name>M. Thomas</name><affiliations><json:string>(1Laboratoire de Sciences Animales, INPL‐INRA‐UHP Nancy 1, 34, rue Sainte Catherine, F‐54000 Nancy, France).</json:string></affiliations></json:item><json:item><name>J.‐N. 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In order to define a precise quality reference, it is necessary to characterize the spatial and seasonal variability in quality attributes of wild fish. To do so, wild perch were harvested every three month for a full biological cycle from two different natural systems (Lake Geneva in France and the River Rhine in the Netherlands). Two components of quality were taken into account: organoleptical (colour of skin and fillets (L*C*H° system; 12 variables), seven morphological measurements) and six technological components (viscero, hepato and gonadosomatic index, perivisceral fat index, fillet yield and condition factor K2). Using Principal Component Analysis, we show that within‐season variability is high, particularly for Rhine perch. Perch from the Rhine have a compact body and caudal fin, and possess a longer mouth and head than perch from Lake Genva. Reared fish possess wild‐like characteristics except for technological variables. 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Using Principal Component Analysis, we show that within‐season variability is high, particularly for Rhine perch. Perch from the Rhine have a compact body and caudal fin, and possess a longer mouth and head than perch from Lake Genva. Reared fish possess wild‐like characteristics except for technological variables. 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Using Principal Component Analysis, we show that within‐season variability is high, particularly for Rhine perch. Perch from the Rhine have a compact body and caudal fin, and possess a longer mouth and head than perch from Lake Genva. Reared fish possess wild‐like characteristics except for technological variables. 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To aid the development of this new product, we define a quality reference based on attributes of wild perch, and compare the quality of perch reared in three different culture systems: (1) extensive (pond), (2) semi‐extensive (tank) and (3) intensive (re‐circulation system). In order to define a precise quality reference, it is necessary to characterize the spatial and seasonal variability in quality attributes of wild fish. To do so, wild perch were harvested every three month for a full biological cycle from two different natural systems (Lake Geneva in France and the River Rhine in the Netherlands). Two components of quality were taken into account: organoleptical (colour of skin and fillets (L*C*H° system; 12 variables), seven morphological measurements) and six technological components (viscero, hepato and gonadosomatic index, perivisceral fat index, fillet yield and condition factor K2). Using Principal Component Analysis, we show that within‐season variability is high, particularly for Rhine perch. Perch from the Rhine have a compact body and caudal fin, and possess a longer mouth and head than perch from Lake Genva. Reared fish possess wild‐like characteristics except for technological variables. 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|clé= ISTEX:27CC11E265C762223083116FF3303E4C1E06A825
|texte= Reared perch v. wild perch – first results about organoleptical and technological quality
}}
| This area was generated with Dilib version V0.6.27. |  |