title: Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size.
abstract: Two fish groups differing in size (average weighing 830±220 and 1600±350 g, respectively) were evaluated for their sensory, somatometric and chemical quality characteristics. No differences were found in the yields and fillet proximate composition of the two groups. Although taste panels indicated high acceptability for both groups, the large fish received significantly better hedonic rates for their overall acceptance. Differences were also observed in the fatty acid profiles of the two groups with the large fish having significantly higher 18:2n-6 and total n-6 contents. Their volatile compounds also differed, with small fish containing higher total amount, as well as more total aldehydes, furans and pyrazines. All these findings indicate size-dependent quality alterations, but also sufficient quality for small fish to be commercialised.
authors.affiliation: Department of Nutrition & Dietetics, Harokopio University, 17671 Athens, Greece. jgiogios@hua.gr
authors.forename: Ioannis
authors.initials: I
authors.lastname: Giogios
authors.forename: Kriton
authors.initials: K
authors.lastname: Grigorakis
authors.forename: Nick
authors.initials: N
authors.lastname: Kalogeropoulos
mesh_terms: D000818:Animals; D049628:Body Size; D005227:Fatty Acids / Q000737:chemistry / Q000378:metabolism; D005398:Fisheries; D006801:Humans; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D010473:Perciformes / Q000254:growth & development* / Q000378:metabolism; D017747:Seafood / Q000032:analysis*; D013649:Taste
chemical_list: D005227:Fatty Acids
keywords: Argyrosomus regius; Commercial size; Composition; Meagre; Sensory quality; Volatile compounds