ABSTRACTPen‐reared, pan‐sized salmon and trout available locally were evaluated by a trained and a consumer panel. The trained panel determined differences of baked samples on odor, texture, moistness and flavor and visual differences for flesh color, fiber structure, and brownness along the lateral tine. Highly significant differences were detected among samples for texture, flavor, color and fiber structure. Consumer evaluation of two salmon samples and a trout sample indicated no significant differences in preference among the three samples. However, the results suggest that aquaculturists must pay more attention to the organoleptically desirable features of the fish they ra
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