Research Regarding Mineral Content 0f Rainbow Trout Meat Differentially Feed

Abstract

Rainbow trout is one of the most spread non-native breeds at world level, being originally both from Asia and also from North America. Growing rhythm of these breeds is net superior to other trout breeds from Romania, reaching at the age of four years a weight of 400-500 g. In growing and development of ishes, environmental conditions plays a very important role, because in aquatic environment could be founded different substances necessary for a normal growing and development of organisms. Trout meat contains important quantities of minerals, which are essential for human health, those ones being in luenced by a series of factors such as: breed, season, age and nutrition. From this point of view the current paper aimed to highlight the way in which quality of administered feed in luence the content of trout muscles in minerals. Biological material was represented by a number of 30 rainbow trout individuals of three different ages. Quantitative determinations for calcium, zinc, sodium and magnesium were realized using an atomic absorption spectrophotometer and determination of phosphorous from trout meat was realized using a spectrophotometer. At the end of research from those ive analyzed minerals, the greatest values were founded in case of phosphorous (P) which were between 110.46 and 225.40 mg/kg-1 , on the last rank being placed zinc (Zn) with mean values which varied from 0.74 to 0.99 mg/kg-1 .

Comparative study of quality deterioration and microbiological safety of oven-dried and smoked products from African catfish (Clarias gariepinus) at various storage condition

“…Several substances, such as formaldehyde and phenols, are produced during smoking when some types of wood are partially burned. According to Pagu et al (2013) [25] , smoke products have a detrimental effect on bacteria that cause food poisoning and spoiling. They also slow down the oxidative enzymes that help to maintain the quality of fish and increase its shelf life.…”

The effect of liquid smoked flavourings and wood smoke on the quality of smoked mackerel fillets during chilled storage

“…Smoking has been used for the preservation of food for centuries. Smoking gives the special color and fl avour to the food [1], [8] and extends its shelf-life via the eff ects of dehydration, antimicrobial and antioxidant of the smoke compounds [1], [18]. Smoking also changes the texture of product [23].…”

Physical, Chemical, and Microbiological Properties of Tilapia Fish as Affected by Charcoal, Electric Griller, and Firewood Heat Sources

“…Smoking has been utilized for generations to preserve food (Rahman, 2007;Petridis et al, 2012;Huong, 2014). Smoking imparts a unique color and flavor to fish and extends its shelf life through the dehydrating, antimicrobial, and antioxidant properties of the smoke components (Pagu et al, 2013). Moreover, smoking alters the texture of a product (Sigurgisladottir et al, 2001).…”