Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXVII, Issue 1
Written by Cătălina Nicoleta BOIŢEANU, Florin NEACSU
The paper presents the phosphorus content of pike-perch (Sander lucioperca) reared in Germany, in natural ponds and water recirculating systems respectively, compared with the same element measured from fillets imported from Kazakhstan and Russia and marketed in EU retail units from Hamburg Hanseatic City. It is based on the research data obtained in Max Rubner Institute, the Department of Safety and Quality of Milk and Fish Products among federal research institutes within the remit of the German Federal Ministry of Food and Agriculture (BMEL). The data have been processed into the proximate analysis parameters: pH, TVB-N, humidity and dry matter, ash percent, total phosphate, fat, protein and salt content. During the 10 months period of study (October 2013 - August 2014), were analyzed different sample types of pike-perch, refrigerated inland whole fish and frozen imported fillets. The phosphates content of fresh German pike-perch was situated approximately between 4.36 - 4.56 g P2O5/ kg of fish muscle, whereas the same parameter in frozen imported fish fillets analyzed were between 2.63 - 3.59 g P2O5/ kg. In conclusion, the use of added phosphates is usually suitable for fish fillet production. However, due to their waterbinding capacity which also could determine improved juiciness of pike-perch fillets, the added phosphates negatively influenced the fillets’ quality by forming an important amount of glaze, which after thawing led to unwanted weight loss, without bringing any threats to fish safety or consumers’ health. The water loss during thawing caused a significant depletion of previously added phosphates.
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