Original scientific paper
NUTRITIVE VALUE OF TROUT (ONCORHYNCHUS MYKISS) FARMED IN THE ADRIATIC SEA
Tibor Janči
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Danijel Kanski
; Dalmar doo, Obala kralja Petra Krešimira IV, 64, 23 211 Pakoštane, Croatia
Marina Dulić
; Lavanda Mia d.o.o., Ilica 51, 10 000 Zagreb, Croatia
Nives Marušić
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Helga Medić
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Tomislav Petrak
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Sanja Vidaček
; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Abstract
The aim of this study was to determinethe chemical composition of fresh and cold smoked rainbow trout fillets (Oncorhynchusmykiss)farmed in the Adriatic sea by measuring water, fat, protein, salt and ash content, fatty acid profile with an emphasis oneicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. Physical characteristics were determined by pH and color measurements. Analysis was performed on homogenized fish muscles without skin and bones. Determination of moisture, ash, fat and protein was conducted according to AOAC (1995). Determination of fatty acid content of previously prepared methyl esters (HRN EN ISO 5509, 2004) was conducted by gas chromatography according to HRN EN ISO 5508 (1999). Results showed that fresh rainbow trout farmed in the Adriatic sea is an excellent protein source (21.21%) but has slightly lower fat (5.21%) and omega-3 fatty acid content (12.52 %) compared to the results of other studies. Fat and omega-3 fatty acid content was not decreased by the process of cold smoking. Overall, fresh and smoked trout farmed in the Adriatic may be regarded as food high in nutritional value.
Keywords
nutritional value; omega-3; sea farmed trout; cold smoked fish
Hrčak ID:
104948
URI
Publication date:
1.7.2013.
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