STUDY CONCERNING CHEMICAL COMPOSITION OF FISH MEAT DEPENDING ON THE CONSIDERED FISH SPECIES

Abstract

In this paper the authors approach a very actual thematic concerning the fish meat quality, depending on different species with different alimentary behavior and life style. For this goal, it was made chemical analysis of 10 species of fresh water and marine fish, starting with the establishment of the different body components percentage related at the total body weight and continuing with the determination of the chemical composition of the analyzed species. Also, we approach aspects related to the qualitative differences of fish meat, depending on the species, and we compared these result with the meat obtained from domesticated animals. The obtained results showed that the fish meat is clearly superior, from qualitative point of view, comparative to the domesticated animal’s meat.