ABSTRACT

The quality of seafood can be characterized by physical aspects like product freshness and appearance, and by nutritional and organoleptic properties. Replacing fish oils with vegetable oils will affect the nutrient composition of lipids and lipid-soluble nutrients as well as decrease the levels of persistent organic pollutants. How these

Abstract ..................................................................................................................487 15.1 The Health Benefits of Seafood Consumption .............................................488 15.2 Fish Oil Replacement and Fatty Acid Composition of Farmed Products .... 491

15.2.1 Finishing Diet: A Strategy for Increasing Flesh n-3 LC-PUFA Contents in VO-Fed Fish .................................................................. 492

15.2.2 n-3 LC-PUFA Contents in Fish Flesh ............................................... 493 15.3 Effects on Physical and Sensorial Qualities of Final Products .................... 494

15.3.1 Texture and Gaping........................................................................... 494 15.3.2 Color ................................................................................................. 495 15.3.3 Liquid Holding Capacity .................................................................. 496 15.3.4 Organoleptic Properties .................................................................... 499 15.3.5 Volatile Compounds in Fish Related to Fatty Acid Composition .....506