Skip to Main content Skip to Navigation
Journal articles

Biological basis of fish quality

Abstract : The concept of "quality", for fish as for other food products, involves many different aspects requiring various scientific competences to be studied. The biological basis of the technological, nutritional and organoleptic fish quality was reviewed. Technological quality is related to primary processing (gutting, filleting, trimming) and depends on fish morphology, distribution and composition of muscle and adipose tissues. Nutritional quality is directly related to flesh macro- and micro-nutriments composition. The organoleptic qualities gather the sensorial perception of the products including appearance, colour, flavour and texture. In order to manipulate adequately these qualities in fish farms, we focused on the different rearing practices, genetics, nutrition and rearing environment which can modify the fish characteristics and thereby the fish and flesh quality.
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02658473
Contributor : Migration Prodinra <>
Submitted on : Saturday, May 30, 2020 - 12:17:14 PM
Last modification on : Thursday, December 10, 2020 - 6:50:06 PM

Links full text

Identifiers

Collections

Citation

Florence Lefèvre, Jérôme Bugeon. Biological basis of fish quality. Sciences des Aliments, Lavoisier Abonnements, 2008, 28 (4-5), pp.365-377. ⟨10.3166/sda.28.365-377⟩. ⟨hal-02658473⟩

Share

Metrics

Record views

17