On account of the commercial importance of gilthead sea bream
(Sparus aurata) in Italy the aim of the present study is the evaluation
of the quality of nutritional, technological, sensory and freshness
aspects. Sea bream production is growing in the Mediterranean and
the evaluation of its quality concerns both producers and consumers
alike. The culture system greatly influences final product quality.
In Italy most of sea bream culture is carried out in cages but there is
also a production in land based facilities and in lagoons.
In this study external appeareance differentiations are pronounced.
Different results were found for nutritional aspects, for fatty acids and
for mineral content. Some differences in the freshness indices are also
found. Furthermore, organoleptic differences have been described
between culture system.
| Identifer | oai:union.ndltd.org:unibo.it/oai:amsdottorato.cib.unibo.it:1059 |
| Date | 10 April 2008 |
| Creators | Fagioli, Paolo <1978> |
| Contributors | Gatta, Pier Paolo |
| Publisher | Alma Mater Studiorum - Università di Bologna |
| Source Sets | Università di Bologna |
| Language | Italian |
| Detected Language | English |
| Type | Doctoral Thesis, PeerReviewed |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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