| Autor: |
SAVA, Alexandru, UIUIU, Paul, RADUCU, Camelia, COCAN, Daniel, CONSTANTINESCU, Radu, LAȚIU, Călin, COROIAN, Aurelia, IHUȚ, Andrada, MIREŞAN, Vioara |
| Předmět: |
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| Zdroj: |
Scientific Papers. Series D. Animal Science; 2020, Vol. 63 Issue 2, p427-432, 6p |
| Abstrakt: |
The consumption of fish meat in Romania is on an upward trend, due to the establishment of salmonid units on the territory of the country. The trout's commercialization is mainly in fresh or chilled form, but for the diversification of the products offered to the market, it is also sold in preserved form, either by salting or by smoking. The analyses performed on the chemical composition of trout meat were as follows: water content, dry matter, fat content, protein content, non-nitrogenous extractive substances and minerals The chemical analysis was made in all phases of the technological flow of conservation by smoking: fresh meat, salted meat, desalted meat and smoked meat throughout the technological flow for the Rainbow and Brook trout species, reared in the fish farm. Therefore, the chemical analyses of the meat pointed out that the highest percentage of water content is found in the Rainbow trout comparative to Brook trout in all stages of the technological flow. On the contrary, the dry matter content was higher in the Brook than in Rainbow trout. As for the fat content we noticed that the Brook trout registered higher values than the Rainbow trout. For the protein content, the obtained values were quite close to both species of salmonids. Both Rainbow trout and Brook trout traditionally smoked meat registered values that are within the limits cited in the scientific literature. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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