PDF(Pubmed)
Abstract：
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.
摘要：
保护消费者免受食品掺假和误导性标签的措施已纳入欧盟立法，包括检测误导性做法的方法。肉类含量的验证可用于海产品，但不是因为缺乏标准氮因子的鲑鱼。本研究旨在建立虹鳟鱼（Oncorhynchusmykiss）和鳟鱼（Salvelinusfontinalis）的氮因子。该研究分析了2018-2020年夏季从捷克渔业中获得的340条鱼类。根据既定的ISO方法，分析有和没有皮肤的鱼片样品的氮含量（蛋白质），干物质,灰,和脂肪。有和没有皮肤的虹鳟鱼鱼片的推荐氮因子分别为3.07±0.12和3.06±0.14，无脂虹鳟鱼鱼片的氮因子分别为3.33±0.15和3.29±0.15。建议的有皮和没有皮的溪鳟鱼鱼片的氮因子分别为3.16±0.10和3.12±0.09，无脂鳟鱼鱼片的氮因子分别为3.42±0.13和3.36±0.12。建立的氮因子将能够分析肉类含量，以确保消费者购买正确描述和标记的鱼产品。
