STUDY ON THE NUTRITIONAL QUALITY OF ATLANTIC SALMON (SALMO SALAR) AND SALMONIZED TROUT MEAT

I.M. Pop, Gabriela Frunză

Abstract
    The aim of this study was a comparative analysis of nutritional quality of Atlantic salmon (Salmo salar) and salmonized trout, hybrid of salmon with brown trout (Salmo trutta), based on chemical composition and energetic value. There were analyzed 10 samples of salmon and 10 samples of salmonized trout purchased from stores from Iasi in July. Salmon originating from Norway and salmonized trout from Italy. The content of proteins, lipids, water and collagen was determined using the automatic analyzer Food Check (infrared spectrophotometer); minerals were determined by calcination and nitrogen free extract (NFEs) and energetic value were determined by calculation, using conventional formulas. The average values determined for salmon were: 6.64% lipids, 20.84% proteins, 72.06% water, 3.9% collagen and 1.17% crude ash, while for salmonized trout mean values were: 10.75% lipids, 19.75% proteins, 68.7% water, 3.57% collagen and 1.25% ash. The largest differences were observed for lipids, salmonized trout having with 4.11 g/100g meat more than salmon. The energetic value was higher for salmonized trout (180.23 kcal/100g meat) due to higher proportion of lipids, compared with salmon (146.73 kcal/100 g meat). The results were statistically analyzed, including analysis of variance (ANOVA), observing significant and very significant differences for the most of the parameters (differences that can be attributed to different technology of growth), excluding ash and NFEs, where the differences were insignificant.

Key words: salmon, salmonized trout, proteins, lipids, collagen