Chemical, Physical and Sensorial Compositions of Farmed and Wild Yellow Perch (Perca flavescens), Southern Flounder (Paralichthys lethostigma) and Coho Salmon (Oncorhynchus kisutch)
This study compared chemical, physical and sensorial properties of wild and farmed fish. Farmed yellow perch fillets showed higher lipid contents (2.78% vs. 1.39%); softer texture (0.41 J/g vs. 0.53 J/g); whiter color (higher L* and lower b*values); different fatty acid profile (higher n-3/n-6 ra...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/29854 http://scholar.lib.vt.edu/theses/available/etd-12012004-224348/ |