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MESO: Prvi hrvatski časopis o mesu, Vol. VIII No. 6, 2006.

Stručni rad

Chemical composition of fish meat

Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Puni tekst: hrvatski pdf 478 Kb

str. 365-370

preuzimanja: 10.133

citiraj

Sažetak

Fish meat is of low energy value when compared with meat of mammals used in human nutrition, but it is of high nutritive significance. Fish as food presents one of the main sources of animal proteins. It is characterised by abundant fat and protein composition containing numerous essential amino acids and fatty acids, which are indispensable to the human body for proper development of metabolic functions. When compared with meat of other animals, fish meat has very little connective tissue and does not contain elastin. All these characteristics make fish meat an excellent dietetic food product and very valuable in human nutrition.

Ključne riječi

Fish meat; chemical composition

Hrčak ID:

22462

URI

https://hrcak.srce.hr/22462

Datum izdavanja:

15.12.2006.

Podaci na drugim jezicima: hrvatski

Posjeta: 14.620 *