ORGANOLEPTIC CHARACTERISTICS AND SENSORY ACCEPTANCE OF FILLETS OF TILAPIA Oreochromis mossambicus CULTURED IN FRESHWATER OR SEAWATER

Hawaiian Gold Tilapia (Oreochromis mossambicus) of the same family and age, fed the same diet, were grown in clear freshwater (0 ppt) or seawater (32 ppt) until near market size (~1 lb). The animals' fillets were then analyzed for proximate and fatty acids composition (Table 1), and their organoleptic characteristics (Table 2) were judged by a panel of 15 participants in a blind test. For the proximate composition of the tilapia fillets, only the ash content was significantly different between fresh and seawater. The fatty acids composition of the fillets reflected the diet composition, with no significant statistical differences. Also, no significant differences in organoleptic characteristics were detected by the panelists. These results demonstrated that fillet fatty acids composition will reflect the diet fatty acids profile, the ash content of the animals' fillet is negatively correlated to the water salinity due to osmoregulatory requirements, and finally, in clear water systems, the salinity does not affect the organoleptic characteristics of the fillet.