Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets.

The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13 g 100 g fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at -20C for 7 days before analysis.