COMPARATIVE SENSORY ANALYSIS OF AQUACULTURED AND WILD YELLOW PERCH (PERCA FLAVESCENS) FILLETS

摘要

ABSTRACTTank‐reared yellow perch in the round were bluish‐green, and were coated with more slime than typical yellowish‐green wild perch. Cooked fillets from aquacultured perch were whiter than those from wild fish, but were equal to wild fish in firmness and overall preference. Off‐flavors were absent in aquacultured perch except in an instance when influenced by earthy flavors from microorganisms contaminating the recirculating water