THE STATE OF TROUT MEAT QUALITY IN ROMANIA

Abstract

Fish meat is well known for the high nutritional value based on total mineral content, proteins, essential amino acids, fatty acids, and valuable vitamins. This research paper aims to evaluate the differences between rainbow trout and trout (common name) as well as to compare the quality of fish meat available on the Romanian market, regarding nutritional value based on different databases and/or research papers. The study presents the importance of fish meat in the Romanian diet and to assess the quality of fish meat (mostly trout) and answers the question regarding the potential factors which might influence fish meat quality. The chemical composition of fish meat was analyzed based on water percent, protein, fat, dry matter, ash and minerals contents. Results were processed using MVSP and PAST software and highlight the importance of fish meat consumption and the beneficial effects on the consumers health