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Quality of farmed and wild gilthead breams

Renato Popović, dr,. med. vet. ; Rapska 44, Zagreb
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb
Željka Cvrtila Fleck ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb
Alan Fleck ; Goldi veterinarska ambulanta, Tomašićeva 8, Zagreb

Abstract

Fish has always been very important in human nutrition as the food of animal origin, not only for its gastronomic characteristics, but
also because of its nutritional value. The paper compares the quality of farmed gilthead sea breams from fish-farms with the quality
of those caught in the open sea. For this purpose there was performed sensory and parasitological research of fish, a chemical compo-
sition (water, fat, proteins and ash) was determined, as well as the fatty-acid content. A total of 60 gilthead sea breams were sampled,
in which process 30 fish originated from cage breeding and 30 samples were fish caught in the area of Šibenik. Sensory evaluation
of gilthead sea breams assessed 55 samples as flawless. There was an aberration in sensory characteristics in terms of lens opacity in
only five fish samples from the open sea. In fish from fish farms there was determined an average content of 72.03 % of water, 9.06%
of fat, 16.39 % of proteins and 1.99% of ash, and for the fish from the open sea there was an average quantity of 76.52 % of water, 1.59
% of fat, 18.61 % of proteins and 1.86% of ash. For the gilthead sea breams from the fish-farm the ratio of n-3 to n-6 is from 3.1 to even
11.9. In fish samples from the open sea the n-3 in comparison to n-6 ratio is 0.6. By its sensory characteristics, chemical composition
and fatty-acid content, fish from intensive farming do not guarantee constant nutritional values and quality, because they depend on
farming conditions at individual fish-farms.

Keywords

gilthead sea breams; quality; chemical composition, fatty-acid content

Hrčak ID:

96705

URI

https://hrcak.srce.hr/96705

Publication date:

15.11.2012.

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