Scholarly record
RESERCHES ON THE TRANSFORMATIONS THAT OCCUR IN MEAT OBTAINED FROM AQUACULTURE FISH DURING THE PRESERVATION
Abstract
The purpose of this paper is to determine the chemical composition of meat from two species of fish (Cyprinus carpio carpio - Linnaeus 1758 - carp and Svizostision lucioperca - Linnaeus 1758 - pike-perch), fresh and preserved in different ways at the end of the season growth, autumn and spring after the cold season. The changes in the quality of preserved fish meat through refrigeration, salting, freezing and smoking compared to the fresh, one have been analyzed so that the consumer benefits from safe food and a real intake of nutrients. The following laboratory analyzes were performed: moisture, proteins, fats, pH, free amino acids, weight loss. The lipid content is significantly higher in carp than in the pike-perch. The lipid content of the pike-perch is kept at the same level in both series, while carp, in the December series, is higher than in the March series. The amino acid content had close values, the lowest value being recorded for fresh carcass of the March series, and the highest value was in the smoked hall of the March series. The largest weight loss was recorded in salty fish in both series. There is a close correlation between the water content and the fat content of the fish: the higher the fat content, the lower the water content. In December, carp humidity ranged from 68.73% to 80.09%, and in the pike-perch from 69.53% to 76.66%. For the march in March, the carp humidity ranged between 74.51- 83.64%, and the pike-perch between 71.32 - 77.2%
Publication Impact Profile
Publication details
References15
Listrat A., Lebret B., Louveau I., Astruc T., Bonnet M., Lefaucheur L., Picard B., Bugeon J., How muscle structure and composition influence meat and flesh quality - review article, Scientific World Journal, ID 3182746, 2016.
http://www.fao.org/wairdocs/tan/x5916e/x5916e01.htm
Buruleanu L., Manea I., Georgescu A., Avram D., Functional food, Valahia University Press, Targoviste, Romania, pp.121-128, 2011.
Leaf A., Kang JX., Xiao YF., Fish oil fatty acids as cardiovascular drugs, Curr Vasc Pharmacol., 6(1):1-12, 2008.
Breslow JL., n-3 fatty acids and cardiovascular disease, Am J Clin Nutr., 83(6 Suppl):1477S-1482S, 2006.
Petricorena Z. C., Chemical Composition of Fish and Fishery Products, Handbook of Food Chemistry, pp. 1-28, 2014;
Hamre K., Sissener H.N., Lock E.J., Olsvik A.P., Espe M., Torstensen B.E., Silva J., Johansen J., Waagbø R., Hemre G-I., Antioxidant nutrition in Atlantic salmon (Salmo salar) parr and post-smolt, fed diets with high inclusion of plant ingredients and graded levels of micronutrients and selected amino acids, PeerJ., Nov 8, eCollection 2016.
Intaraka I., Lhasudtab P., Jathurasithaa S., Wickec M., Kreuzer M., Effects of Slaughter Weight on Carcass and Meat Characteristics of Punga Fish (Pangasius bocourti Sauvage), Agriculture and Agricultural Science Procedia, vol. 5, pp. 164–169, 2015.
Zhang L., Li Q., Lyu J., Kong C., Song S., Luo Y., The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72 h postmortem, International Journal Food Chemistry, vol. 216, pp. 130–137, 2016.
Cai L., Wu X., Li X., Zhong K., Li Y., Li J., Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage, Food Science and Technology, vol. 59, pp. 122-129, 2014.
Hernández M.D., López M.B., Álvarez A., Ferrandini E., García García B., Garrido M.D., Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage, Food Chemistry, vol.114, pp. 237-245, 2009.
Rizo A., Fuentes A., Fernández-Segovia I., Barat J., Smoke-flavoured cod obtained by a new method using water vapour permeable bags, Journal of Food Engineering, vol. 179, pp. 19-27, 2016.
Dobrota N., Optimization of growth technology of carp (Cyprinus carpio carpio- Linnaeus 1758) in small areas in a superintensive system, PhD Thesis, Romania, 2009.
García M., Vilas C., Herrera J., Bernárdez M., Balsa-Canto E., Alonso A., Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius), International Journal of Food Microbiology, vol. 208, pp. 65-74, 2015.
Savu C., Petcu C., Georgescu M., Savu O., Enache D.V., Tolea S.M., Laboratory Control of Animal Food, Transversal Publishing House, Targoviste, Romania, 2013.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
