Presented diploma thesis deals with the issue of nutritional characteristics of the fish meat. Practical part is focused on the composition of rainbow trout meat originated from different rearing conditions. Samples for experimental evaluation were taken on June 14th-- 16th, 2014 from five fish-rearing facilities equipped with different rearing system. Ten rainbow trouts in marketable weight were taken from each facility to particular analysis. The fish were measured for length and weight characteristics from which the indices and indicators for condition and exterior evaluation were subsequently calculated. Also the yield and viscerosomatic index of fish were assessed. Biochemical composition of tissues, spectrum of fatty acids and sensory evaluation were assessed for the evaluation of nutritive value. The origin of fish was tested by genetic analysis. The best condition of rainbow trout was found out in flow-through system with short-time recirculation. The highest yield (almost 90%) was reached in fish with initial rearing in fish storage and consequent rearing in fishpond. Biochemical composition of muscle was significantly different mainly in the content of dry matter and fat. There was proved a mutual dependence between the content of dry matter and content of fat. The best results in sensory evaluation were reached in fish from flow-through system, the worst were reached in fish from recirculation facility. Genetic analysis recognised 4 homozygous haplotype and 1 heterozygous haplotype.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250647 |
| Date | January 2015 |
| Creators | Vlasák, Jiří |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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