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2017, vol. 22, iss. 43, pp. 47-55
Basic parameters of the quality of fresh meat of different types of freshwater fish
University of Kragujevac, Faculty of Agronomy, Čačak, Serbia
Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (MESTD - 46009)
The influence of the quality of the components of food for cyprinid fish species on the quality of meat, losses and the profitability of production (MESTD - 31011)

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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article language: English
document type: Original Paper
DOI: 10.5937/AASer1743047K
published in SCIndeks: 01/03/2018
Creative Commons License 4.0

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