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MA Rui, MENG Yuqiong, ZHANG Wenbing, MAI Kangsen. Comparative study on the organoleptic quality of wild and farmed large yellow croaker Larimichthys crocea[J]. HaiyangYuHuZhao, 2020, 38(1): 260-274

Comparative study on the organoleptic quality of wild and farmed large yellow croaker Larimichthys crocea

MA Rui1,2, MENG Yuqiong1,2, ZHANG Wenbing1,3, MAI Kangsen1,3
1 Key Laboratory of Aquaculture Nutrition and Feed(Ministry of Agriculture) & Key Laboratory of Mariculture(Ministry of Education), Ocean University of China, Qingdao 266003, China;
2 State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China;
3 Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
To fill the blank in systematic study on the organoleptic quality of large yellow croaker Larimichthys crocea, we analyzed the organoleptic quality of the fish meat of wild, trash-fish-fed, and compound-feed-fed large yellow croaker. Six fish (weight:500 g) per group were sampled in the same period, and 89 indices of fish organoleptic quality were measured and analyzed. Results reveal significant differences in the body condition factor, skin/muscle color, flesh texture, odor, and taste aspects between wild and farmed fish. Compared with the wild fish, farmed fish showed fatter body shape, whiter skin or muscle color, tender muscle, higher level of fishy odor or volatile intensity, but lower delicious taste. In addition, compared with trash-fish feeding, compound-feed feeding could improve the body shape, skin color, flesh texture, and fish taste of large yellow croaker, but it also increased the fishy odor. In principle component analysis and cluster analysis, the present study preliminarily established the systematic evaluation with multiple indices to the quality of large yellow croaker. It shall be helpful for the evaluation or improvement of the quality of farmed large yellow croaker.
Key words:    large yellow croaker|appearance|texture|odor|taste   
Received: 2018-12-24   Revised:
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