Effect of Different Diets on Quality of Raw and Cooked Carpione Del Garda (Salmo carpio) Meat

The results already published (Randazzo et al., 2022) showed that PAPs promoted the intestinal health and absorption capacity of S. carpio. Continuing the research, the quality of both raw and cooked fillets of 15 fish per diet group was evaluated. The right-side fillets were cooked in a static oven at the temperature of 180 °C for 15 minutes, while the left side was analyzed as raw. Specifically, color values (expressed as lightness-L*; and redness-a* and yellowness-b* indexes), texture (expressed as hardness, in N), proximate and fatty acid composition were determined on both raw and cooked fillets. A two-way analysis of variance with diet (D), treatment (T, raw or cooked), and their interaction (D×T) as fixed factors was used, followed by the Tukey post hoc test.