Control of chemical composition and food quality attributes of cultured fish

Abstract The consumer's acceptance of fishery products depends on several attributes of food quality. Important attributes of food are safety, nutrition, flavor, texture, color, and the suitability for processing and preservation. In addition to interspecies variation, intraspecific factors markedly influence these attributes. The fish farmer has some control of physiological factors, such as biological age and growth rate; environmental factors, such as water temperature, pressure, flow and chemistry; and dietary factors such as feeding cycle, starvation, overfeeding, and the presence or absence of specific components. The paper reviews the influence of culture conditions on the chemical composition and edible qualities of fish.

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