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2017, vol. 22, br. 43, str. 47-55
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Osnovni parametri kvaliteta svežeg mesa različitih vrsta slatkovodnih riba
Basic parameters of the quality of fresh meat of different types of freshwater fish
Projekat: Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (MPNTR - 46009)
Uticaj kvaliteta komponenata u ishrani ciprinida na kvalitet mesa, gubitke i ekonomičnost proizvodnje (MPNTR - 31011)
Sažetak
Cilj istraživanja ovog rada je bio da se uporedi hemijski sastav svežeg mesa različitih vrsta slatkovodnih riba koje se koriste u ishrani potrošača. Pored toga, izvršeno je poređenje osnovnih hemijskih parametara kvaliteta mesa gajenih i ribljih vrsta iz slobodnog izlova. Najveći broj parametara hemijskog sastava se za većinu ispitivanih ribljih vrsta veoma malo razlikuje od vrednosti za iste parametre, koje su dostupne u podacima iz literature. Rezultati ovog, kao i većeg broja drugih istraživanja, potvrđuju da meso ribe iz slobodnog izlova ima uglavnom visok sadržaj vode i nizak sadržaj masti, dok ribu iz uzgoja karakteristiše nizak sadržaj vode i visok sadržaj masti. Sadržaj proteina je najviši u mesu vrste maloljuskavi šaran i iznosi 20.92%, dok je najniža vrednost zabeležena u mesu uklije (17.01%). Najviši sadržaj masti utvrđen je u mesu maloljuskavog šarana (11.53%), što je posledica genetskih karakteristika i intenzivnog hranjenja u ribnjačkim uslovima. Najniži sadržaj masti je bio u uzorku svežeg mesa uklije i iznosio je 3.64%. Najviša vrednost sadržaja pepela utvrđena je u mesu vrste dvoprugasta uklija i iznosi 1.96%, najniža u mesu vrste maloljuskavi šaran (0.82%). Ribe iz otvorenih voda imaju veći sadržaj pepela što je posledica života u ekosistemima koji sadrže veće količine krečnjaka i drugih minerala.
Abstract
The goal of this current study is to compare the chemical composition of fresh meat of different types of freshwater fish used in the diet of consumers. Comparison of basic chemical parameters of meat quality of cultivated and fish species from open waters was made. Most of the chemical composition parameters are very little differs from the values for the same parameters for most of the investigated fish species, which are available in the literature data. The results of this, as well as a number of other studies, confirm that fish from open waters have a generally higher content of water and lower fat content, while fish from breeding is characterized by lower water content and higher fat content. The highest protein content was found in fresh meat of the tiny carp (20.92%), and the lowest value (17.01%) determined for the protein content in meat of the bleak. The highest fat content was found in the flesh of the tiny carp (11.53%), which is a consequence of genetic characteristics and intensive feeding in fishery conditions. The lowest fat content was determined in the sample of fresh meat of the bleak, amounting to 3.64%. The highest value of the ash content is determined in the Schneider meat, which is 1.96%, the lowest in the meat of the tiny carp (0.82%). Fish from open waters have higher ash content as a result of life in ecosystems that contain larger amounts of limestone and other minerals.
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