Comparison between chemical composition and sensory evaluation parameters of Giant gourami (Osphronemus goramy), Rainbow trout (Oncorhynchus mykiss) and Common carp (Cyprinus carpio)

In this study, proximate composition and sensory evaluation of Giant gourami compared with Rainbow trout and Common carp. Brightness (L*) was significantly higher than the other species and this leads to the highest score in sensory evaluation of the fillet color. Moreover ECI index of carp was significantly higher than that of the other two fish, in body part. Between the species, hardness, chewiness and gumminess of the gourami was significantly higher. Lipid and ash values were the highest (6.29± 0.16 and 1.6± 0.39 percent of flesh) and protein was the lowest (16.53± 0.18) in the gourami. Also color, flavor and total acceptance of the gourami fillet obtained significantly higher scores than two others. Finally in respect of the results obtained, flesh properties of the gourami are compatible with other two fish.