HIGH LEVEL OF FISH MEAL REPLACEMENT BY PLANT PROTEINS IN GILTHEAD SEA BREAM (SPARUS AURATA). II. EFFECTS ON SENSORY, PHYSICAL AND CHEMICAL TRAITS DURING SHELF-LIFE

摘要

The freshness of fish is one of the most important aspects for the consumer and it is strictly related with the quality and safety of seafood. The evolution of freshness can be affected by different parameters such as slaughter method and storage condition, but also by the rearing conditions. The effect of including plant protein sources in diet for fish on freshness evolution and shelf-life has little been investigated until now. The aim of this study was to analyse the effect fish meal high level replacement by plant proteins sources on sensory, physical and chemical traits during shelf-life in commercial size gilthead sea bream.