Recent important developments in sole aquaculture have increased the availability of the farmed product on the market. The aim of this research was to characterize and compare for the first time in common sole (Solea solea) morphometric parameters, nutrients and sensory traits of cultured and wild specimens. Farmed sole, while maintaining the characteristics of a lean fish species (2% of lipid content), displayed a EPA+DHA fillet content more than twice as high as its wild counterpart. Sensory traits of “potato” “boiled fish” sweet, firmness, astringency, chewiness, were correlated to farmed origin while whiteness, briny, “octopus” “crab” salty, acid, bitter, umami, intensity and juiciness were linked to wild origin. Intensive farming conditions improved the nutritional value of common sole in terms of lipid content and fatty acid profile and led to sweeter sensory traits particularly associated with a terrestrial vegetable perception.

Farmed and wild common sole (Solea solea L.): Comparative assessment of morphometric parameters, processing yields, selected nutritional traits and sensory profile

Parma, Luca;Badiani, Anna;Bonaldo, Alessio
;
Viroli, Cinzia;Farabegoli, Federica;Silvi, Marina;Bonvini, Erika;Pirini, Maurizio;Gatta, Pier Paolo
2019

Abstract

Recent important developments in sole aquaculture have increased the availability of the farmed product on the market. The aim of this research was to characterize and compare for the first time in common sole (Solea solea) morphometric parameters, nutrients and sensory traits of cultured and wild specimens. Farmed sole, while maintaining the characteristics of a lean fish species (2% of lipid content), displayed a EPA+DHA fillet content more than twice as high as its wild counterpart. Sensory traits of “potato” “boiled fish” sweet, firmness, astringency, chewiness, were correlated to farmed origin while whiteness, briny, “octopus” “crab” salty, acid, bitter, umami, intensity and juiciness were linked to wild origin. Intensive farming conditions improved the nutritional value of common sole in terms of lipid content and fatty acid profile and led to sweeter sensory traits particularly associated with a terrestrial vegetable perception.
Parma, Luca; Badiani, Anna; Bonaldo, Alessio*; Viroli, Cinzia; Farabegoli, Federica; Silvi, Marina; Bonvini, Erika; Pirini, Maurizio; Gatta, Pier Paolo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/669629
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