CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT

The aim of this research is to conduct a comparative analysis and to verify the quality properties of meat of the Macedonian trout (Salmo macedonicus) and the Ohrid trout (Salmo letnica), from aquaculture production, bred on a fish farm under controlled conditions. In order to determine the quality...

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Autores principales:	Aleksandar SAVESKI, Tatjana KALEVSKA, Viktorija STAMATOVSKA, Dragan DAMJANOVSKI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	Salmo macedonicus Salmo letnica quality aqua cultural production Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/25ea799922254826bb36c08f62a85e86
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spelling	oai:doaj.org-article:25ea799922254826bb36c08f62a85e862021-12-02T18:18:26ZCHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT2068-66092559-6381https://doaj.org/article/25ea799922254826bb36c08f62a85e862017-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/467/463https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of this research is to conduct a comparative analysis and to verify the quality properties of meat of the Macedonian trout (Salmo macedonicus) and the Ohrid trout (Salmo letnica), from aquaculture production, bred on a fish farm under controlled conditions. In order to determine the quality of meat of the Macedonian and Ohrid trout, analyses of the chemical composition have been conducted: the amount of proteins, fat, water, minerals, as well as a determination of the energy value of the meat. The analyses have been made on samples from Macedonian and Ohrid trout, with size of consumption between 200g and 300g. By these analyses, it has been confirmed that in the meat of the Macedonian trout, the amount of water is 77.122%, 17.800% proteins, 3.333% fat and 1.667% minerals, whereas in the meat of the Ohrid trout 75.923% water, 16.783% proteins, 5.403% fat and 1.080% minerals. Though the established difference in the amount of water and fat is not significant, the differences determined in the contents of proteins and minerals are significant on a level p>0,05. The energy value of Macedonian trout meat is 435.29 KJ/100gm, i.e. and 498.49 KJ/100gm in the Ohrid trout meat.Aleksandar SAVESKITatjana KALEVSKAViktorija STAMATOVSKADragan DAMJANOVSKIStefan cel Mare University of SuceavaarticleSalmo macedonicusSalmo letnicaqualityaqua cultural productionFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 1, Pp 40-46 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Salmo macedonicus Salmo letnica quality aqua cultural production Food processing and manufacture TP368-456
spellingShingle	Salmo macedonicus Salmo letnica quality aqua cultural production Food processing and manufacture TP368-456 Aleksandar SAVESKI Tatjana KALEVSKA Viktorija STAMATOVSKA Dragan DAMJANOVSKI CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT
description	The aim of this research is to conduct a comparative analysis and to verify the quality properties of meat of the Macedonian trout (Salmo macedonicus) and the Ohrid trout (Salmo letnica), from aquaculture production, bred on a fish farm under controlled conditions. In order to determine the quality of meat of the Macedonian and Ohrid trout, analyses of the chemical composition have been conducted: the amount of proteins, fat, water, minerals, as well as a determination of the energy value of the meat. The analyses have been made on samples from Macedonian and Ohrid trout, with size of consumption between 200g and 300g. By these analyses, it has been confirmed that in the meat of the Macedonian trout, the amount of water is 77.122%, 17.800% proteins, 3.333% fat and 1.667% minerals, whereas in the meat of the Ohrid trout 75.923% water, 16.783% proteins, 5.403% fat and 1.080% minerals. Though the established difference in the amount of water and fat is not significant, the differences determined in the contents of proteins and minerals are significant on a level p>0,05. The energy value of Macedonian trout meat is 435.29 KJ/100gm, i.e. and 498.49 KJ/100gm in the Ohrid trout meat.
format	article
author	Aleksandar SAVESKI Tatjana KALEVSKA Viktorija STAMATOVSKA Dragan DAMJANOVSKI
author_facet	Aleksandar SAVESKI Tatjana KALEVSKA Viktorija STAMATOVSKA Dragan DAMJANOVSKI
author_sort	Aleksandar SAVESKI
title	CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT
title_short	CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT
title_full	CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT
title_fullStr	CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT
title_full_unstemmed	CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT
title_sort	chemical composition and energy value in the meat of the macedonian and ohrid trout
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/25ea799922254826bb36c08f62a85e86
work_keys_str_mv	AT aleksandarsaveski chemicalcompositionandenergyvalueinthemeatofthemacedonianandohridtrout AT tatjanakalevska chemicalcompositionandenergyvalueinthemeatofthemacedonianandohridtrout AT viktorijastamatovska chemicalcompositionandenergyvalueinthemeatofthemacedonianandohridtrout AT dragandamjanovski chemicalcompositionandenergyvalueinthemeatofthemacedonianandohridtrout
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CHEMICAL COMPOSITION AND ENERGY VALUE IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT

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