{"refrec":{"BRefID":29422,"RR":"<b>Hernández, M.D.; Martínez, F.J.; García, B.G.</b> (2001). Sensory evaluation of farmed sharpsnout seabream (<i>Diplodus puntazzo</i>). <i>Aquacult. Int. 9(6)</i>: 519-529. <a href=\"https://dx.doi.org/10.1023/A:1020513931447\" target=\"_blank\">https://dx.doi.org/10.1023/A:1020513931447</a>","BEntID":29422,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Aquacult. Int. 9(6)</i>: 519-529. <a href=\"https://dx.doi.org/10.1023/A:1020513931447\" target=\"_blank\">https://dx.doi.org/10.1023/A:1020513931447</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":1,"TerrestrialFlag":0,"Authorstring":"Hernández, M.D.; Martínez, F.J.; García, B.G.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Hernández, M.D.; Martínez, F.J.; García, B.G.","Englishabstract":"The first attempts at applying aquacultural techniques to sharpsnout seabream (<i>Diplodus puntazzo</i>) have proved very promising. One of the factors to keep in mind when analysing the viability of a species for industrial farming is that of consumer acceptance of the product, a variable that can be measured by sensory evaluation tests. To that end, 107 participants from a number of work centres were assessed with hedonic sensory tests using sharpsnout seabream samples. For reference purposes, the tasting also included gilthead seabream samples. Participants were asked to fill out a questionnaire that included questions concerning their preferences for any one fish. We analysed the sensory attributes of both fish species using a hedonic scale, and also their acceptability (disposition to purchase) to consumers. The results proved fairly encouraging with a view to sharpsnout seabream large-scale production. All attributes tested in the sensory profile analysis were positively rated. About 60% of the surveyed population would consider buying sharpsnout seabream at a price similar to that of gilthead seabream (10ε), and 85% found it to be pleasing to the eye. Aside from flavour, its texture, juiciness and fat level are the most important appraisal attributes. Efforts to improve the organoleptic characteristics of the species should focus mainly on these attributes.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Sensory evaluation of farmed sharpsnout seabream (<i>Diplodus puntazzo</i>)","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-06-14 01:31:04.312082","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":"Acceptability, Diplodus puntazzo, Sensory evaluation, Sharpsnout seabream, <i>Sparus aurata</i>","Notes":null,"AnaPub":2001,"MonPub":null,"DateUpdate":"2002-11-18","DateCreate":"2002-11-18","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000178530800006","VABBcode":null,"OpenAcc":0,"DOI":"10.1023/A:1020513931447"},"refs":null,"anarec":{"AnaID":29422,"PubliDate":2001,"Pagination":"519-529","XtraPublOfAnaID":null,"ISBN":null,"Volume":"9","Issue":"6","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":44242,"SerRR":"Aquaculture International. Springer: London.  ISSN 0967-6120; e-ISSN 1573-143X","StandardTitleSer":"Aquaculture International","ISSN":"0967-6120","AbbrevSer":"Aquacult. 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