Abstract
Osnovni parametri kvaliteta svežeg mesa različitih vrsta slatkovodnih riba
Highlights
Nutritional and health significance of fish meat is the main reason for the continuous growth of demand for fish in the world market, especially those from aquaculture (Burger and Gochfeld, 2009)
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 moisture content of the bleak meat was 76.47%, with 75.76% in the schneider meat. Both values are in accordance with values (76.57 ± 0.13% and 76.6 ± 1.1%), which are reported by other authors for moisture content in the related fish species Alburnus mossulensis (Mahdi et al, 2006; Duman and Peksezer, 2016)
Summary
Nutritional and health significance of fish meat is the main reason for the continuous growth of demand for fish in the world market, especially those from aquaculture (Burger and Gochfeld, 2009). Nutrition with fish meets satisfies the needs of human organism for high quality proteins, free amino acids, minerals, vitamins (Ackman, 2000) and polysaturated fatty acids - PUFA (Kmínková et al, 2001). Fish have high nutritional requirements for dietary proteins (Đorđević et al, 2005), so the efficacy of protein use and utilization is significantly more important in fish nutrition than other animal species. The chemical composition of fish meat varies from one species to another, and even within the same species. The values of the parameters of the chemical composition of fish meat may show a significant variation, the minimum and maximum values are extreme, and are rarely observed (Silva and Chamul, 2000; Žlender, 2000). The content of proteins, essential amino acids and fats is, on average, significantly higher in meat of fish grown in aquaculture (Lovell and Mohammed, 1989). The protein content in meat of different fish species ranges from 12% to 24% (Huss, 1995)
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