Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations.
- Autores: Monica Borgogno, Caterina Dinnella, Valeria Iaconisi, Renzo Fusi, Claudia Scarpaleggia, Achille Schiavone, Erminio Monteleone, Laura Gasco, Giuliana Parisi
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 10, 2017, págs. 3402-3411
- Idioma: inglés
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Resumen
Diet implementation with insect meal has aroused increased attention in aquaculture considering the advantages of this new protein source. The effect of Hermetia illucens meal (HI) inclusion in diets on rainbow trout physical-chemical and sensory properties was evaluated. Three diets were prepared: HI0, HI25, HI50, with 0, 25 and 50% of HI replacing fish meal, respectively. Fillet sensory profiles were described by descriptive analysis and temporal dominance of sensation methods. Cooking loss, Warner-Bratzler shear force, proximate analysis, and fatty acid composition were also determined.; Results: Diets significantly affected fillets sensory profile. Descriptive analysis indicated significant changes in perceived intensity of aroma, flavour and texture descriptors as a function of diet composition. Temporal dominance of sensation evaluations provided information on dominance and evolution of sensations perceived in fillets from different diets. The first sensations perceived as dominant were related to texture attributes, followed by flavours. Dominance of fibrousnesses decreased with the increase of HI in the diet. Boiled fish, algae flavours and umami taste clearly dominated the HI0 dynamic profile. The onset of metallic flavour dominance characterised HI25 and HI50. No differences in physical parameters were detected. Principal component analysis highlighted the relationship between sensory attributes and physico-chemical parameters.; Conclusion: The sensory description of fillets indicated that HI inclusion induces significant differences in the perceived profile. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.
