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Caractéristiques de la chair de la truite arc en ciel : 2- composantes physiques et sensorielles

Abstract : Some results on physical and sensory characteristics of the flesh of rainbow trout are reported. When fish was fed a diet not supplemented with carotenoid pigments, the color of the flesh was pale. The texture of the flesh of the trout assessed by physical and sensory tests was not tough and slightly elastic. The other parameters : smell, flavor or fat taste were low. Thus the flesh of rainbow trout is a rather neutral product. Texture of flesh assessed by instrumental methods and sensory evaluation was modified significantly by environnemental factors (temperature, water flow rate). Analysis of relationships between chemical composition and texture showed that lipid content affected texture of raw product but not that of cooked product.
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https://hal.inrae.fr/hal-02715926
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Benoit Fauconneau, J. Chmaitilly, Sylvie André, M. Cardinal, J. Cornet, et al.. Caractéristiques de la chair de la truite arc en ciel : 2- composantes physiques et sensorielles. Sciences des Aliments, Lavoisier Abonnements, 1993, 13 (2), pp.189-199. ⟨hal-02715926⟩

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