Relations entre les caractéristiques avant et après chauffage de chair de truite fario (Salmo trutta) élevée en mer

National audienceWith the view to predicting the characteristics of a processed product from the raw material analysis, we considered the modifications induced by a heat treatment (70-degrees-C for 1 h) on the flesh characteristics of sea water bred brown trout (Salmo trutta). Composition, pH, color, hydration and mechanical resistance have been determined. Only poor relations were obtained between data on material before and after heat treatment, except for parameters linked to lipid content. So, it seems hazardous to try and predict characteristics of healed flesh from raw flesh data