STUDY CONCERNING CHEMICAL COMPOSITION OF FISH MEAT DEPENDING ON THE CONSIDERED FISH SPECIES
Keywords:
quality, fish meat, biological value, domesticated animalsAbstract
In this paper the authors approach a very actual thematic concerning the fish meat
quality, depending on different species with different alimentary behavior and life
style. For this goal, it was made chemical analysis of 10 species of fresh water and
marine fish, starting with the establishment of the different body components
percentage related at the total body weight and continuing with the determination
of the chemical composition of the analyzed species. Also, we approach aspects
related to the qualitative differences of fish meat, depending on the species, and
we compared these result with the meat obtained from domesticated animals. The
obtained results showed that the fish meat is clearly superior, from qualitative
point of view, comparative to the domesticated animal’s meat.
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