Fish and fish products
Different species of fish fat located in different places: in the liver in the abdominal cavity, the walls of the abdomen near the base of the fins. But the most valuable species of fish fat is distributed between the muscles in the form intermuscular layers, so their meat is particularly fondly. The muscle tissue of fish is more gentle than that of animals. Compared to meat products the energy value of the fish below. But some types of fish on the energy value comparable to meat products and even exceed them ..
Depending on the fat content of the fish are divided into lean, moderately oily, greasy and very fatty. In lean fish contains up to 3% fat, moderate-fat - up to 8% in the fatty - 20%, and very oily fat is 30%. This division is rather conditional, since the fat content of each fish species subject to seasonal fluctuations, related to the period of spawning, when the intensity of the power is reduced or stops completely, feeding conditions in the period of intensive feeding, wintering conditions and can vary significantly.
Compared to meat animals edible parts of fish in their chemical composition is much richer. Food and culinary value of the fish, with few exceptions, is determined primarily by the content of fat and proteins , which in turn depends on the species, age, habitat, proximity to the spawning period, etc.
Depending on the fat content of the fish are divided into lean, moderately oily, greasy and very fatty. In lean fish contains up to 3% fat, moderate-fat - up to 8% in the fatty - 20%, and very oily fat is 30%. This division is rather conditional, since the fat content of each fish species subject to seasonal fluctuations, related to the period of spawning, when the intensity of the power is reduced or stops completely, feeding conditions in the period of intensive feeding, wintering conditions and can vary significantly.
Fish meat contains up to 20% proteins. Proteins in fish presented a complete set of essential amino acids and are more digestible than proteins of animals for slaughter.
The value of dietary proteins is defined, in particular, the content of essential amino acid Of the twenty-eight amino acids just not synthesized in the human body and must be supplied with food. According to these indicators, the fish is not inferior to meat. Ocean fish contain more of proteins compared to freshwater. The carbohydrate content in fish and small presented primarily glycogen and its hydrolysis products -. Glucose, lactic and pyruvic acids Besides fish meat is used for food caviar. Caviar - is unique in the nutritional value of the product, well known for its medicinal properties. The eggs of some species of fish belongs to the delicacy food.s in them.
The value of dietary proteins is defined, in particular, the content of essential amino acid Of the twenty-eight amino acids just not synthesized in the human body and must be supplied with food. According to these indicators, the fish is not inferior to meat. Ocean fish contain more of proteins compared to freshwater. The carbohydrate content in fish and small presented primarily glycogen and its hydrolysis products -. Glucose, lactic and pyruvic acids Besides fish meat is used for food caviar. Caviar - is unique in the nutritional value of the product, well known for its medicinal properties. The eggs of some species of fish belongs to the delicacy food.s in them.
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