Comparison of Biochemical Composition and Organoleptic Properties Between Wild and Cultured Finfish

摘要

The aim of this study was to determine whether there are organoleptic differences among wild and cultured finfish (tilapia, mullet, sea bream, mulloway) and to find their possible chemical basis. Wild and pond-cultured fish of the same average weight were compared. The results showed a strong organoleptic difference between wild and cultured fish. The tests also showed a preference on wild fish, while most common descriptors given for wild fish were more pleasant taste, more firm texture and for cultured fish were poorer taste. From these answers, a superiority of wild fish is strongly indicated. Organoleptic differences can be related to proximate analysis . The results of heavy metal analysis showed that the commercial fish farming had a higher level of chemical contamination in their aquatic environment and their production of finfish than in the open water.