文章基本信息

标题：Quality of farmed and wild gilthead breams
本地全文：下载
作者：Popović, dr,. med. vet., Renato ; Kozačinski, dr.sc. Lidija ; Njari, dr. sc. Bela 等
期刊名称：MESO The first Croatian meat journal
印刷版ISSN：1332-0025
出版年度：2012
卷号：XIV
期号：6
页码：466-471
出版社：ZADRUŽNA ŠTAMPA, d.d.
摘要：Summary Fish has always been very important in human nutrition as the food of animal origin, not only for its gastronomic characteristics, but also because of its nutritional value. The paper compares the quality of farmed gilthead sea breams from fish-farms with the quality of those caught in the open sea. For this purpose there was performed sensory and parasitological research of fish, a chemical compo- sition (water, fat, proteins and ash) was determined, as well as the fatty-acid content. A total of 60 gilthead sea breams were sampled, in which process 30 fish originated from cage breeding and 30 samples were fish caught in the area of Šibenik. Sensory evaluation of gilthead sea breams assessed 55 samples as flawless. There was an aberration in sensory characteristics in terms of lens opacity in only five fish samples from the open sea. In fish from fish farms there was determined an average content of 72.03 % of water, 9.06% of fat, 16.39 % of proteins and 1.99% of ash, and for the fish from the open sea there was an average quantity of 76.52 % of water, 1.59 % of fat, 18.61 % of proteins and 1.86% of ash. For the gilthead sea breams from the fish-farm the ratio of n-3 to n-6 is from 3.1 to even 11.9. In fish samples from the open sea the n-3 in comparison to n-6 ratio is 0.6. By its sensory characteristics, chemical composition and fatty-acid content, fish from intensive farming do not guarantee constant nutritional values and quality, because they depend on farming conditions at individual fish-farms.
关键词：gilthead sea breams; quality; chemical composition; fatty-acid content