Adding flavor complexity to farmed barramundi

Guy Carton, Ph.D. Igor Pirozzi, Ph.D. and Ben Jones, Ph.D. Richard Smullen, Ph.D.

Adding sea lettuce to diets can make flavors and aromas more ‘sea-like’ The flavor compounds in diets containing seaweed carried positive organoleptic attributes to the fish fillets of barramundi. Organoleptic attributes such as flavor, taste and aroma are among the most important factors that influence consumer acceptability and demand for fish products. While the organoleptic attributes of farmed…

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  • Guy Carton, Ph.D.

    Guy Carton, Ph.D.

    College of Marine and Environmental Sciences
    Centre for Sustainable Tropical Fisheries and Aquaculture
    James Cook University
    1 James Cook Drive
    Townsville City, Queensland 4811 Australia

    [117,97,46,117,100,101,46,117,99,106,64,110,111,116,114,97,99,46,121,117,103]

  • Igor Pirozzi, Ph.D. and Ben Jones, Ph.D.

    Igor Pirozzi, Ph.D. and Ben Jones, Ph.D.

    College of Marine and Environmental Sciences
    Centre for Sustainable Tropical Fisheries and Aquaculture
    James Cook University

  • Richard Smullen, Ph.D.

    Richard Smullen, Ph.D.

    Ridley AquaFeeds Ltd.
    Narangba, Queensland, Australia