Zawartosc tluszczu oraz cholesterolu w miesie wybranych gatunkow ryb z centralnej Polski

• Autorzy: Stanek M

Warianty tytułu

EN

Content of fat and cholesterol in the meat of chosen fish species from Central Poland

• Języki publikacji: PL

Abstrakty

EN

The aim of the study was to compare fat and total cholesterol content in the meat of perch (Perca fluviatilis L.), ruffe (Gymnocephalus cernua L.), and bream (Abramis brama L.) caught in fall from Lake Gopło and the Włocławski Reservoir. Analyses were carried out on 128 fish. Fat was extracted from meat with the skin using the procedure of Folch et al. (1957), and the content of total cholesterol was determined by the UV-VIS method according to Liebermann-Burchardt (Strzeżek and Wołos 1997). The mean value of fat in the meat of perch, ruffe, and bream was 0.41, 0.49, and 1.02% wet weight, respectively, and the differences were statistically significant (p<0.05). The analysis indicated that there were no statistically significant differences in the mean value of fat in the muscles of ruffe caught from Włocławski Reservoir (0.50%) and Lake Gopło (0.48%). There were statistically significant differences among the other species (p<0.05). There were no statistically significant differences in the total cholesterol content between the ruffe caught in Włocławski Reservoir (49.49 mg 100 g-1) and Lake Gopło (51.75 mg 100 g-1) (p>0.05). The mean values of the cholesterol in the meat of perch and bream caught from the two different basins differed significantly statistically (p<0.05).

Słowa kluczowe

PL

ryby; okon; jazgarz; leszcz; mieso ryb; zawartosc tluszczu; zawartosc cholesterolu; jezioro Goplo; zbiornik Wloclawek; Polska Srodkowa

• Wydawca: -
• Czasopismo: Komunikaty Rybackie
• Rocznik: 2010
• Numer: 2
• Opis fizyczny: s.5-7,tab.,bibliogr.

Twórcy

autor

Stanek M

• Uniwersytet Techniczno-Przyrodniczy w Bydgoszczy, Bydgoszcz

Bibliografia

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