NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS)
Silurus glanis is a freshwater fish native to Europe and Western Asia. Its meat is highly appreciated by consumers. By smoking it, food products with particularly good sensory qualities are obtained. To carry out this study, comparisons were made between fish originated from aquaculture (A group - A...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2025-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202502&vol=2&aid=5742 |
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| author | BOGDAN-VLAD AVARVAREI CRISTINA SIMEANU MONICA ANGELICA DODU RĂZVAN-MIHAIL RADU-RUSU EMANUEL MĂGDICI DANIEL SIMEANU |
| author_facet | BOGDAN-VLAD AVARVAREI CRISTINA SIMEANU MONICA ANGELICA DODU RĂZVAN-MIHAIL RADU-RUSU EMANUEL MĂGDICI DANIEL SIMEANU |
| author_sort | BOGDAN-VLAD AVARVAREI |
| collection | DOAJ |
| description | Silurus glanis is a freshwater fish native to Europe and Western Asia. Its meat is highly appreciated by consumers. By smoking it, food products with particularly good sensory qualities are obtained. To carry out this study, comparisons were made between fish originated from aquaculture (A group - Aquaculture group) and from the natural environment (Prut river, Romania) (C group - Capture group). Fillets of the studied fish were smoked and stored at a temperature of +2 °C ÷ +5 °C. The samples were analyzed for sensory and physicochemical traits at 5, 15, 25, 30, 35 and 40 days of storage. The smoked catfish presented particularly good sensory qualities, and the origin of the meat did not significantly influence it. The products were considered optimal for consumption up to 30 days of storage. The chemical analysis revealed moisture loss at the end of the analyzed period by 4.78 % (A) and 4.70 % (C), whilst the dry matter compounds concentrated at a reversed pace, accordingly. The high values for PUFA (34.97 % in A and 30.68 % in C), make smoked European catfish meat an important source of “good fats”, a fact also highlighted by the values of Polyunsaturated Index (33.86 in A and 45.23 in C), Atherogenic Index (0.41 in A and 0.35 in C) and Thrombogenic Index (0.22 in A and 0.27 in C). |
| format | Article |
| id | doaj-art-bcdd7e569804423681ffec3c3a0f75ad |
| institution | DOAJ |
| issn | 1582-540X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
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| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-bcdd7e569804423681ffec3c3a0f75ad2025-08-20T03:15:24ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2025-06-01262219237https://doi.org/10.29081/ChIBA.2025.637NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS)BOGDAN-VLAD AVARVAREI 0CRISTINA SIMEANU1MONICA ANGELICA DODU2RĂZVAN-MIHAIL RADU-RUSU3 EMANUEL MĂGDICI 4DANIEL SIMEANU 5“Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania“Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaOradea University, Faculty of Environmental Protection, 26 General Magheru Boulevard, 410048 Oradea, Romania“Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania“Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania“Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaSilurus glanis is a freshwater fish native to Europe and Western Asia. Its meat is highly appreciated by consumers. By smoking it, food products with particularly good sensory qualities are obtained. To carry out this study, comparisons were made between fish originated from aquaculture (A group - Aquaculture group) and from the natural environment (Prut river, Romania) (C group - Capture group). Fillets of the studied fish were smoked and stored at a temperature of +2 °C ÷ +5 °C. The samples were analyzed for sensory and physicochemical traits at 5, 15, 25, 30, 35 and 40 days of storage. The smoked catfish presented particularly good sensory qualities, and the origin of the meat did not significantly influence it. The products were considered optimal for consumption up to 30 days of storage. The chemical analysis revealed moisture loss at the end of the analyzed period by 4.78 % (A) and 4.70 % (C), whilst the dry matter compounds concentrated at a reversed pace, accordingly. The high values for PUFA (34.97 % in A and 30.68 % in C), make smoked European catfish meat an important source of “good fats”, a fact also highlighted by the values of Polyunsaturated Index (33.86 in A and 45.23 in C), Atherogenic Index (0.41 in A and 0.35 in C) and Thrombogenic Index (0.22 in A and 0.27 in C).https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202502&vol=2&aid=5742european catfishfatty acidsfreshness statussanogenic indicessmokedwild and cultivated |
| spellingShingle | BOGDAN-VLAD AVARVAREI CRISTINA SIMEANU MONICA ANGELICA DODU RĂZVAN-MIHAIL RADU-RUSU EMANUEL MĂGDICI DANIEL SIMEANU NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS) Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry european catfish fatty acids freshness status sanogenic indices smoked wild and cultivated |
| title | NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS) |
| title_full | NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS) |
| title_fullStr | NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS) |
| title_full_unstemmed | NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS) |
| title_short | NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS) |
| title_sort | nutritional assessment of smoked meat production obtained from farmed and wild european catfish silurus glanis |
| topic | european catfish fatty acids freshness status sanogenic indices smoked wild and cultivated |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202502&vol=2&aid=5742 |
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