Sensory changes in farmed Senegalese sole (Solea senegalensis) during ice storage.

摘要

Access to a wider variety of farmed fish species is an increasing consumer demand. Solea sp. are considered excellent candidates to diversify this demand, although some problems persist in farming of this species on a commercial scale. Exploratory studies on Senegalese sole (Solea senegalensis) are being conducted in different farming areas and it is plausible that its cultivation on a commercial scale will be achieved in the near future. For this reason it is important to know how this farmed species maintains its quality during ice storage. Senegalese sole from 2 different areas in Spain and varying in size and rearing conditions were analysed during up to 28 days of ice storage to establish their eating quality and storage life, determined by a sensory panel via a quality test on cooked fillets and a quality index (QI), applying the QI method, shear resistance of the raw and cooked muscle, colour and microbiological counts. The 2 batches were rejected by the sensory panel at 22 and 25 days of storage. The differences between the 2 batches may be due to differences in size and rearing conditions.