Meat Quality of Rainbow Trout (Oncorhynchus mykiss) and Brown Trout (Salmo trutta fario) Farmed in Bulgaria

Abstract

Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria. Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were determined. The technological properties of meat were analyzed such as water holding capacity and cooking loss as well as chemical composition such as water content, protein, fat, dry matter, and ash. Results were processed by STATISTICA 6.0 software. Results: Higher values were significantly determined in brown trout for standard body length (p0.05). Water holding capacity of rainbow trout meat (9.49±3.86%) was considerably better (p0.05). Conclusion: Meat of rainbow trout cultivated in Bulgarian farm exhibited better technological properties than that of cultivated brown trout; however, nutritional value of brown trout meat was superior. DOI: 10.18502/jfqhc.6.1.457

Keywords

• Fish Products
• Meat
• Food Quality
• Food Analysis
• Bulgaria