Table 6.
Texture profile and colour of barramundi fillet after six weeks feeding with a gradient PBM diets, concurrently supplemented with TH and HI larvae meal.
| Diet1 (Control) | Diet2 (80PBM10TH+10HI) | Diet3 (85PBM5TH+10 HI) | Diet4 (90PBM5TH+ 5HI) | |
|---|---|---|---|---|
| PH | 6.90 ± 0.05 | 6.91 ± 0.04 | 6.90 ± 0.02 | 6.91 ± 0.02 |
| Texture parameter | ||||
| Springiness | 0.99 ± 0.01 | 1.00 ± 0.00 | 0.98 ± 0.01 | 0.98 ± 0.01 |
| Cohesiveness | 0.36 ± 0.03 | 0.33 ± 0.00 | 0.35 ± 0.03 | 0.32 ± 0.01 |
| Gumminess (g) | 957.76 ± 82.30 | 1433.56 ± 165.93 | 1147.32 ± 149.53 | 1431.16 ± 115.31 |
| Chewiness (g) | 957.53 ± | 1430.60 ± | 1144.52 ± | 1426.03 ± |
| Adhesiveness (g.mm) | − 13.51 ± 2.17 | − 15.82 ± 4.24 | − 16.07 ± 2.42 | − 21.30 ± 6.93 |
| Hardness | 2780.83 ± 462.31 | 4427.33 ± 477.80 | 3369.83 ± 525.92 | 4453.17 ± 494.24 |
| Skin colour | ||||
| L* | 60.93 ± 1.81 | 59.30 ± 3.58 | 59.99 ± 1.75 | 59.99 ± 1.57 |
| a* | − 1.37 ± 0.10 | − 1.30 ± 0.24 | − 1.20 ± 0.12 | − 1.45 ± 0.07 |
| b* | − 4.06 ± 0.26 | − 4.03 ± 0.43 | − 4.76 ± 0.39 | − 3.60 ± 0.25 |
| Chroma | 4.30 ± 0.23 | 4.26 ± 0.44 | 4.93 ± 0.36 | 3.90 ± 0.22 |
| Fillet muscle colour | ||||
| L* | 56.55 ± 1.12 | 57.11 ± 1.03 | 60.25 ± 1.03 | 58.61 ± 1.52 |
| a* | 0.37 ± 1.07 | − 1.04 ± 0.32 | − 1.36 ± 0.29 | − 1.21 ± 0.56 |
| b* | 3.90 ± 1.13 | 3.72 ± 0.41 | 4.80 ± 0.59 | 4.04 ± 0.32 |
| Chroma | 4.36 ± 1.32 | 4.00 ± 0.28 | 5.08 ± 0.52 | 4.40 ± 0.34 |
L*, light/dark; a*, red/green and b*, yellow/blue.