Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture

Abstract

The aim of the study was to evaluate the differences in texture profile of tench flesh. Texture profile analyses in tench, two years old, (Tinca tinca L.) was investigated using instrumental texture profile method, focused on hardness, springiness, cohesiveness, gumminess and chewiness performed with Texture Analyser TA.XTPlus. One group of fish was raised extensively in natural earth pond conditions; the other group was intensively cultured in a recirculation system, feeding on a commercial diet for 7 months. Twelve fish (6 females and 6 males) from each group were used for analyses. Flesh of male tench in both groups was harder, more gummy and chewy, compared to female. Springiness was lower in tench male from intensive culture and cohesiveness lower in females from both groups. The result of texture analysis in the extensive culture group was 16.01 N for hardness and 0.72, 0.66, 10.73 and 7.69 for springiness, cohesiveness, gumminess and chewiness, respectively. In the intensive culture group it was 15.16 N for hardness and 0.59, 0.52, 8.06 and 4.96 for springiness, cohesiveness, gumminess and chewiness, respectively. The results proved that the flesh of fish raised extensively is harder, springier, more cohesive and more gummy, and thus more appealing to consumers. This is the first similar study of texture profile of tench.