STUDY ON THE NUTRITIONAL QUALITY OF SOME ASSORTMENTS OF SMOKED SALMON FILLETS

Published in Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1
Written by Mircea POP, Gabriela FRUNZA

The study aimed a comparative analysis of the nutritional-economic characteristics of smoked products from wild salmon (Oncorhynchus keta) and respectively Norwegian salmon (Salmo salar) from aquaculture. Twelve samples (three samples for each type of study product) were analyzed. The proteins, lipids, collagen and water content was determined using the automated analyzer Food Check (infrared spectrophotometer); mineral substances were determined by calcination and the carbohydrates content and energy value were determined by calculation, using conventional relations. The most important differences between the products analyzed have targeted the lipid content: to the smoked Norwegian salmon fillets was determined an almost double amount of lipids (45.5 g/kg product) compared to smoked wild salmon fillets (23.5 g/kg of product). It is interesting the price difference between the two products under study, the product based on smoked Norwegian salmon fillets being over 40% more expensive than wild salmon.

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POP M., FRUNZA G. 2018, STUDY ON THE NUTRITIONAL QUALITY OF SOME ASSORTMENTS OF SMOKED SALMON FILLETS . Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1, ISSN 2285-5750, 295-298.


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