Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Percafluviatilis L.)

► No significant differences were found between groups for each sensory attributes subjective evaluation of cooked fillets was found for intensive and extensive farmed perch. ► Better texture profile showed raw fillets from the extensive group to exhibit higher values of hardness, springiness, cohesiveness, and gumminess than the intensive farmed perch. ► Intensively farmed perch had a lower content of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) and a higher content of monounsaturated fatty acids (MUFA) in comparison to extensive farmed perch. ► The proportion of iso- and anteiso-SFAs was higher in the extensive farmed perch compared to intensive farmed perch.