Contributions concerning the quality indices? appreciation in main aquatic organisms, which fall under human consumption
ABSTRACT In present work paper, the authors broach a theme of top modernity concerning the fish and other aquatic organisms? quality, in the context of more and more demand from the consumers? side. To put into evidence the meat quality proceeded from fishes and other aquatic organisms, were effected physical-chemical studies to emphasize the value of some parameters and their evolution depending on species, age and body weight. Also, were done comparisons between fish meat quality and other provenance sources respectively meat from farm animals. The obtained results put into evidence superior qualitative values of aquatic organism meat to those terrestrial ones, especially as regard the protein and decreased fat content. The researches emphasized also the fact that meat production indices have an evolution in direct correspondence with body weight and age on the one hand, and on the other one, they are different also depending on species, those predacious ones having superior values in all cases. Other studied aquatic organisms, unless fishes, have emphasized a very reduced content of fats and carbohydrates that reveals the especial biological and chemical value, in conditions of alimentary components? demand to provide a rational alimentation and an alimentary insurance.