Sensory quality of different commercially available turbot of farmed and wild origin

Within the CRAFT project TURPRO it was aimed to improve the quality of the turbot farmed in recirculation systems. One of the tasks was to compare the eating quality and shelf life of turbot grown under standard rearing conditions and post slaughter processing conditions and wild caught turbot. In this report the IMARES activities are presented. In same experiment sensory evaluation performed on farmed turbot from Iceland, this is reported in paper Roth: The subsequent effect of pre and post mortem muscle activity on muscle pH, rigor, texture hardness and sensory properties of turbot. Scophthalmus maximus (sensory results not reported in this paper anymore: present in this report to not get lost the data/results). The sensory profile of fresh farmed and wild turbot only differs on texture attributes: The wild turbot being less firm. The sensory spoilage pattern is similar for farmed and wild turbot but developed faster for wild caught turbot. The same can be seen for the Quality Index: Zeelandvis farmed turbot has longest shelf life of at least 18 days, followed by Stolt farmed turbot with 18 days of shelf life. The wild caught turbot in this study had a shelf life of 11 days. The farmed turbot from Zeelandvis stays in rigor mortis for 8 days and remains stiffer thereafter