Adding flavour complexity to farmed barramundi

Carton, Guy, Pirozzi, Igor, Jones, Ben, and Smullen, Richard (2015) Adding flavour complexity to farmed barramundi. Global Aquaculture Advocate , 18 (5). pp. 80-81.

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Farmed fish receive feeds that lack the diversity of wild diets, which may cause organoleptic differences from those of wild-caught fish. The authors explored the use of a short-term finishing diet containing Ulva seaweed to alter the flavor, aroma and taste of freshwater-reared barramundi. For fish that received diets with 20 and 30% seaweed, increases were observed in the intensity of seafood flavor and aroma, crablike aftertaste and flavor complexity. The 20% seaweed diet could also mask off-flavor taint resulting from geosmin exposure.

Item ID: 39859
Item Type: Article (Non-Refereed Research)
ISSN: 1540-8906
Date Deposited: 21 Oct 2015 02:27
FoR Codes: 07 AGRICULTURAL AND VETERINARY SCIENCES > 0704 Fisheries Sciences > 070401 Aquaculture @ 100%
SEO Codes: 83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8301 Fisheries - Aquaculture > 830102 Aquaculture Fin Fish (excl. Tuna) @ 100%
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