Quality comparison of aquacultured pacu (Piaractus mesopotamicus) fillets with other aquacultured fish fillets using subjective and objective sensorial traits

Pacu were purged for 0, 2, 4, and 6 days, processed into skinless fillets, and sensory qualities compared. The effect of depuration procedures on preference was determined using a simple ranking test. Pacu with the highest preference was compared with other aquacultured fish-channel catfish, rainbow trout, tilapia, and hybrid striped bass for differences and preferences using triangle and simple ranking test, respectively. The influence of cooking on the Hunter color readings of ground fish fillets was measured. Purging significantly influenced the preference for pacu (p 0.05V Cooking increased the L value and decreased a and b values for all fish.