STUDY CONCERNING CHEMICAL COMPOSITION OF FISH MEAT DEPENDING ON THE CONSIDERED FISH SPECIES

I. BUD, DANIELA LADOSI, ST. REKA, O. NEGREA

Abstract


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.


Keywords


quality; fish meat; biological value; domesticated animals

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Scientific Papers Animal Science and Biotechnologies publish open access articles under the terms of the Creative Commons Attribution 4.0 Licence (read full legal code).


LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
300645, Timişoara, Calea Aradului 119, Romania

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