NUTRITIVE VALUE OF TROUT (ONCORHYNCHUS MYKISS) FARMED IN THE ADRIATIC SEA

Autor: Janči, Tibor, Kanski, Danijel, Dulić, Marina, Marušić, Nives, Medić, Helga, Petrak, Tomislav, Vidaček, Sanja
Jazyk: chorvatština
Rok vydání: 2013
Předmět:
Zdroj: Croatian Journal of Fisheries : Ribarstvo
Volume 71
Issue 2
ISSN: 1848-0586
1330-061X
Popis: Cilj ovog rada bio je određivanje kemijskog sastava fileta svježe i hladno dimljene kalifornijske pastrve (Oncorhynchus mykiss)uzgojene u Jadranskom moru mjerenjem udjela vode, masti, proteina, soli, pepela, sastava masnih kiselina s naglaskom na eikozapentaensku (EPA) i dokozaheksaensku (DHA) masnu kiselinu te fizikalnih karakteristika mjerenjem pH i određivanjem boje. Analize su izvršene na homogeniziranom mišićju nakon odvajanja kože i kostiju. Određivanje udjela vode, pepela, ukupne količine masti i proteina izvršeno je prema referentnim metodama AOAC (1995). Za određivanje sastava masnih kiselina pripremljeni su metilni esteri prema metodi HRN EN ISO 5509 (2004) te su analizirani plinskom kromatografijom prema metodi HRN EN ISO 5508 (1999). Rezultati su pokazali da je istražena svježa pastrva uzgojena u moru odličan izvor proteina (21,21%) te da ima nešto niže vrijednosti udjela masti (5,21%) i omega-3 masnih kiselina (12,52 %) od rezultata drugih istraživanja. Proces hladnog dimljenja ne uzrokuje gubitke na udjelu masti i omega-3 masnih kiselina. Fileti svježe i dimljene kalifornijske pastrve uzgojene u Jadranskom moru mogu se smatrati namirnicama visoke prehrambene vrijednosti.
The aim of this study was to determinethe chemical composition of fresh and cold smoked rainbow trout fillets (Oncorhynchusmykiss)farmed in the Adriatic sea by measuring water, fat, protein, salt and ash content, fatty acid profile with an emphasis oneicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. Physical characteristics were determined by pH and color measurements. Analysis was performed on homogenized fish muscles without skin and bones. Determination of moisture, ash, fat and protein was conducted according to AOAC (1995). Determination of fatty acid content of previously prepared methyl esters (HRN EN ISO 5509, 2004) was conducted by gas chromatography according to HRN EN ISO 5508 (1999). Results showed that fresh rainbow trout farmed in the Adriatic sea is an excellent protein source (21.21%) but has slightly lower fat (5.21%) and omega-3 fatty acid content (12.52 %) compared to the results of other studies. Fat and omega-3 fatty acid content was not decreased by the process of cold smoking. Overall, fresh and smoked trout farmed in the Adriatic may be regarded as food high in nutritional value.
Databáze: OpenAIRE
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