Nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis) fillets

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43905242" target="_blank" >RIV/60076658:12520/22:43905242 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.17221/73/2022-VETMED" target="_blank" >https://doi.org/10.17221/73/2022-VETMED</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/73/2022-VETMED" target="_blank" >10.17221/73/2022-VETMED</a>

Result language

angličtina

Original language name

Nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis) fillets

Original language description

Measures for consumer protection against food adulteration and misleading labelling are integrated into EU legislation, including methods for detecting misleading practices. Verification of the meat content is available for marine products, but not for salmonid fish due to the lack of standard nitrogen factors. This study aimed to establish nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis). The study analysed 340 fish from Czech fisheries obtained in the summer of 2018-2020. According to the established ISO methods, fillet samples with and without skin were analysed for their nitrogen content (protein), dry matter, ash, and fat. The recommended nitrogen factor for rainbow trout fillets with and without the skin is 3.07 +/- 0.12 and 3.06 +/- 0.14, respectively, and the nitrogen factor for fat-free rainbow trout fillets with and without the skin is 3.33 +/- 0.15 and 3.29 +/- 0.15, respectively. The recommended nitrogen factor for brook trout fillets with and without the skin is 3.16 +/- 0.10 and 3.12 +/- 0.09, respectively, and the nitrogen factor for fat-free brook trout fillets with and without the skin is 3.42 +/- 0.13 and 3.36 +/- 0.12, respectively. The established nitrogen factors will enable the analysis of the meat content to ensure that consumers purchase correctly described and labelled fish products.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40103 - Fishery

Project

<a href="/en/project/QK1810095" target="_blank" >QK1810095: Determination of nitrogen factors for selected species of freshwater fish as indicators of the fish component content of "fresh" fish and products from freshwater fish</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Veterinární medicína

ISSN

0375-8427

e-ISSN

—

Volume of the periodical

67

Issue of the periodical within the volume

12

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

628-637

UT code for WoS article

000891449300001

EID of the result in the Scopus database

2-s2.0-85145953572