No abstract

Dietary lipid source in aquaculture has become a central topic in research whilst natural resources availability diminishes. Hence, to weigh up and forecast consumers impressions, the impact of partial (70%) and complete (100%) dietary replacement of fish oil (FO) by linseed oil (LO) on sensory and quality attributes was studied during the edible shelf life of gilthead sea bream (Sparus aurata). Physico‐chemical parameters (pH, torrymeter, total volatile basic nitrogen, thiobarbituric acid reactive substances and texture), and sensory analysis, both in cooked and raw fish were carried out during 17 days of ice storage. Throughout ice storage, feeding with LO diets, TBARS values remained lower on muscle than those found when feeding FO control diet. On freshly caught fish (day 0 of ice storage), statistically significant dietary texture variations were recorded on cooked fillet fed FO diet. No sensory differences on Quality Index Method, sensory profile or Torry scheme were found with partial or total LO replacement diets.

The quality of 13 home-produced samples of honey from La Palma Island (Canary Islands, Spain) was evaluated. The samples exhibited adequate maturity as shown by the moisture mean content (1 7.4%). The mean pH was 3.89. The mean total ash content was 0.17% (0.06-0.46%) and the mean electrical conductivity was 4.88 l@s/cm, ranging from 2.86 104s/cm to 7.32 l@sicm.Both are typical values forjloral honeys. Since the hydroxymethylfurjkral content was Low and the diastase activity value was high, a good freshness grade was evident. All samples displayed a water activity (aw) within a narrow range of values (0.570-0.622). Finally, we have obtained an equation for predicting the water activity, which takes the form A d = 0.35732 + 0.01349 moisture/100 g of honey with a R2 coeficient of 0.6541. This model allows the prediction of the water activity for La Palma Island honey in a reasonable, direct and simple way.