Nutrient Analysis of Raw and Sensory Evaluation of Cooked Red Tilapia Fillets (Oreochromis sp.): A Comparison Between Aquaculture (Red Kenyir™) and Wild Conditions

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The tilapia sector is advancing due to breakthroughs in aquaculture techniques and genetic enhancements. Comprehending sensory qualities is crucial for producers striving to meet market demands efficiently. As consumer preferences play a significant role in shaping the market, enhancing the sensory attributes of both farmed and wild red tilapia will be key to ensuring their success in the competitive aquaculture industry. One of Malaysia’s most prominent aquaculture projects is the Como River Aquaculture Project located in Kenyir Lake, where tilapia fish farming, trademarked as Red Kenyir™, is conducted. Thus, this study aimed to evaluate the nutrient analysis of raw and five sensory attributes (appearance, texture, smell, taste, overall quality) of filets from Red Kenyir™ and wild red tilapia (Oreochromis sp.). Red Kenyir™ were fed three different commercial diets (A, B, and C) from fingerling to adulthood, while wild tilapia (W) was sourced from the market. Proximate and nutritional analyses were conducted based on the standard food analysis protocol by AOAC/AOCS. To the best of our knowledge, this is the first study to comprehensively document the nutrient analysis of raw and consumer sensory perception of cooked Red Kenyir™ aquaculture tilapia in direct comparison with wild red tilapia. The sensory evaluation was conducted using a consumer preference test. Statistical analysis was performed using SPSS. Nutrient analysis showed that Red Kenyir™ tilapia had lower fat (0.25–1.37 g/100 g vs. 4.30 g/100 g) and lower energy (77.38–113.46 kcal/100 g vs. 132.79 kcal/100 g) levels. Protein levels varied across groups (19–26.54 g/100 g vs. 22.95 g/100 g). The tryptophan content of the Red Kenyir™ tilapia samples ranged between 0.13 and 0.23 g/100 g, while the wild tilapia contained 0.19 mg/100 g. Sensory evaluation with 36 panelists revealed no significant differences in appearance, texture, or smell (p > 0.05). However, wild tilapia scored slightly higher in taste (4.14) than Red Kenyir™ (3.54–3.71) for steamed preparation (p < 0.05). In conclusion, these findings suggest that variations in the nutritional composition of Red Kenyir™ do not affect the sensory experience for consumer acceptance, making it a sustainable alternative for customers.

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