INVESTIGATION OF THE PRODUCTIVE AND BIOCHEMICAL FEATURS OF FRESHWATER FISH, THE OBJECT OF AQUACULTURE II. ANNUAL, SEASONAL AND AGE DYNAMICS OF THE CHEMICAL COMPOSITION OF TRADITIONAL AND DELICACY LOCAL FRESHWATER FISH SPECIES

Liliana Hadjinikolova

Abstract: This investigation has been directed towards studying the annual, seasonal and age dynamics of chemical composition of traditional and delicacy freshwater fish species, like carp (Cyprinus carpio L.), European wells (Silurus glanis L.) and pike (Esox lusius L.). The investigations of the chemical composition of carp, European wells and pike have underlined more clearly the age dynamics of the plastic and energetic substances of the five age groups investigated, from one summer-old to three summer-old ages, as compared to the seasonal ones. It has been proved that together with the age grow, the absolute values of the proteins and fats have increased and the water content in fish meat and skin has decreased. The limits of variation of the proteins relative share in carp meat (59.4 - 83.5%), in European wells meat (80.0-86.1%) and in pike meat (66.0-90.3%) of one summer-old to three summer-old ages have been established. The fats have been in index more changeable in seasonal and age aspect.

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Date published: 2023-02-21