Comparison of Pond‐Raised and Wild Red Drum (Sciaenopsocellatus) with Respect to Proximate Composition, Fatty Acid Profiles, and Sensory Evaluations
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (1) , 286-287
- https://doi.org/10.1111/j.1365-2621.1988.tb10233.x
Abstract
The proximate composition, fatty acid profiles, and the sensory characteristics of pond‐raised red drum were compared to wild red drum. The proximate compositions and sensory characteristics were similar for pond‐raised and wild red drum. The major difference between samples was in the fatty acid profiles. The pond‐raised red drum had higher linoleic acid and lower docosahexaenoic acid concentrations than the wild fish samples. The eicosapentaenoic acid concentrations were similar in both pond‐raised and wild red drum.Keywords
This publication has 3 references indexed in Scilit:
- Differences in the ω3 Fatty Acid Contents in Pond‐Reared and Wild Fish and ShellfishJournal of Food Science, 1986
- Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis.Analytical Chemistry, 1966
- The Rapid Preparation of Fatty Acid Esters for Gas Chromatographic AnalysisAnalytical Chemistry, 1961