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2010, vol. 51, br. 2, str. 159-168
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Nutritivna vrednost kalifornijske pastrmke (Oncorhynchus mykiss) i šarana (Cyprinus carpio) iz akvakulture
Nutritional quality of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio) from aquaculture
aInstitut za higijenu i tehnologiju mesa, Beograd bRG 'Ečka' AD, Lukino Selo
e-adresa: daniv@inmesbgd.com
Projekat: Projekat Ministarstva nauke Republike Srbije, br. 20122
Sažetak
Visok sadržaj proteina, nizak sadržaj masti i relativno nizak sadržaj holesterola, kao i značajan sadržaj minerala, vitamina i esencijalnih masnih kiselina (n-3), svrstavaju ribu u jednu od nutritivno najvrednijih namirnica u ishrani ljudi. Potrošnja mesa krupne stoke u našoj zemlji približna je potrošnji mesa u svetu i iznosi oko 40 kg po stanovniku godišnje, a potrošnja ribe, prema proceni obima proizvodnje i uvoza, samo 4,5 do 5,0 kg. U ponudi, na našem tržištu, najzastupljenija je slatkovodna riba iz akvakulture, odnosno šaranske i pastrmske vrste (šaran, amur, tolstolobik i pastrmka). Kalifornijska pastrmka (Onchorhynchys mykiss) jedna je od najpoznatijih vrsta ribe u prirodi, ali je u mnogim zemljama poznata i prihvaćena kao uzgajana vrsta, zbog brzog rasta i odličnog nutritivnog kvaliteta. Šaran (Cyprinus carpio L.) najzastupljenija je riba toplovodnih ribnjaka, koju odlikuju mnogobrojni kvaliteti i čije meso je hranljivo i ukusno. Cilj ovoga rada je bio da se odredi osnovni hemijski sastav i sadržaj holesterola u uzorcima konzumne pastrmke i šarana, koji su uzorkovani u martu, junu i septembru 2009. godine, odnosno u septembru, oktobru i decembru 2009. godine, respektivno, i da se, zbog značaja u ishrani stanovništva, na osnovu dobijenih rezultata izračuna energetska vrednost fileta ispitanih pastrmki i šarana. Eksperimentalni podaci su statistički obrađeni analizom varijanse (ANOVA test) na nivou značajnosti p = 0,05. Prosečne telesne mase i dužine analiziranih pastrmki u ispitanom periodu su se statistički značajno razlikovale, što je posledica različitog sadržaja masti u konzumiranoj hrani i činjenice da nisu poticale iz istog matičnog jata. U periodu od septembra do decembra 2009. godine, značajno je povećana prosečna masa ispitanih jedinki šarana. Prosečan sadržaj proteina u filetima pastrmke i šarana bio je od 17,34% do 17,81% i od 17,11% do 18,28%, respektivno. Sadržaj masti i holesterola je bio niži u pastrmci (od 1,28% do 2,28% masti i od 44,12 mg/100 g do 46,47 mg/100 g holesterola) u poređenju sa šaranom (od 3,02% do 4,71% masti i od 48,55 mg/100 g do 53,17 mg/100 g holesterola). Prosečan sadržaj vode u pastrmci je bio veći (od 78,40% do 79,88% u odnosu na prosečan sadržaj vode u šaranu (od 75,72% do 78,83%). Prosečan sadržaj pepela u ispitanim filetima pastrmke i šarana je bio blizak i kretao se od 1,19% do 1,35%, odnosno od 1,04% do 1,12%, respektivno.
Abstract
High protein content, low fat content and relatively low content of cholesterol, as well as considerable contents of minerals, vitamins and essential fatty acids (n-3), make fish meat as one of the nutritionally most valuable food stuffs in human nutrition. Consumption of meat of large livestock in our country is approximately the same as in the World - around 40 kg per capita annually, and consumption of fish, according to the assessment of the production volume and import, only 4,5-5,0 kg. On domestic market, the highest is the supply of fresh water fish from aquaculture, i.e. carp and trout species (carp, amur/grass carp, silver carp, trout). Rainbow trout (Onchorhynchys mukiss) is one of the most popular fish species in the nature, but in numerous countries it is also known and accepted as cultivated species, because of its fast growth and excellent nutritional quality. Carp (Cyprinus carpio L.) is the most present fish farmed in warm water fish ponds, and it is characterized by numerous quality properties and whose meat is very nutritious and tasty. Objective of this study was to determine the main chemical composition and content of cholesterol in samples of table trout and common carp collected in March, June and September 2009, and September, October and December 2009, respectively. And because of the importance in human nutrition, based on obtained data, energy values were calculated for fillets of investigated trout and common carps. Experimental data is processed statistically by using variance analysis (ANOVA test) at the level of significance of p=0,05. Average body masses and lengths of studied trout during the investigation period have differed statistically significantly, which is consequence of different fat content in consumed feed, as well as the fact that they originated from different main flocks. In the period from September to December 2009, a significant increase of average body mass of studied common carp individual fish occurred. Average protein content in trout and common carp fillets ranged from 17,34% to 17,81% and from 17,11% to 18,28%, respectively. Contents of fat and cholesterol were lower in trout (from 1,28% to 2,28% of fat and from 44,12 mg/100 g to 46,47 mg/100 g of cholesterol) compared to common carp (from 3,02% to 4,71% of fat and from 48,55 mg/100 g to 53,17 mg/100 g of cholesterol). Average water content in trout was higher (78,40% to 79,88%) compared to average water content in common carp ( 75,72% to 78,83%). Average values of content of ashes in studied trout and common carp fillets were very similar and ranged from 1,19% to 1,35%, and from 1,04% to 1,12%, respectively.
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