RESERCHES ON THE TRANSFORMATIONS THAT OCCUR IN MEAT OBTAINED FROM AQUACULTURE FISH DURING THE PRESERVATION

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgemviennagreen.org, SGEM2017 Vienna GREEN Conference Proceedings, ISBN 978-619-7408-29-4 / ISSN 1314-2704, 27 - 29 November, 2017, Vol. 17, Issue 63, 335-342 pp; DOI: 10.5593/sgem2017H/63/S25.043

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%

Keywords: chemical composition, fish, preservation, meat quality