Volume : III, Issue : IX, September - 2013

Factors Affecting the Quality and Consumption of Fish Meat

Milena Bu Ov

Abstract :

Fish meat belongs to important and nutritionally valuable food of animal origin. Among animal origin food it occupies an important place due to its structure and favourable dietary and protective effects on human health. Its consumption in the Czech Republic (CR) is in comparison with other countries low and is not at the level recommended for prevention of serious diseases. Popularity of fish and fish products is slowly increasing. Good availability of fresh fish from our own production in the CR as well as sea fish imports, high level of hygiene of fish farming, methods of treatment and handling of fish and its processing affect the quality and sensory properties of fish meat. To the resulting quality of the fish meat from factory farms in the CR contributes the whole process of fish farming, reflecting the care of the fish during the entire eeding period up to the strict criteria for processing technologies. Excellent conditions for eeding and handling of fish during the entire period including the method of harvesting and handling prior to slaughter are later reflected in the sequence of post–mortem changes in the muscle after the fish slaughter and consequently affects especially the sensory properties, quality and shelf life of fish meat. The quality and shelf life of fish meat, its sensory properties, such as appearance, taste and smell are important factors in increasing the popularity and representation of fish meat in our diet. This study focuses on the factors that may influence higher interest and consumption of sea and freshwater fish from our own production in the CR.  

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Milena Bušová Factors Affecting the Quality and Consumption of Fish Meat Indian Journal of Applied Research, Vol.III, Issue.IX September 2013

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