STUDY ON NUTRITIONAL QUALITY OF THE REFRIGERATED GILTHEAD SEA BREAM (SPARUS AURATA)

I.M. Pop, Gabriela Frunză

Abstract
   The study aimed an analysis of the nutritional quality of refrigerated gilthead sea bream (Sparus aurata), based on the gross chemical composition and its energy value, respectively. Were analyzed 28 gilthead sea bream samples, size 300/600g (average weight 420g), purchased in July 2019 from four supermarkets (coded M1, M2, M3, M4, seven fish per store). The content in water, proteins, lipids and collagen was determined using the Food Check automatic analyzer (infrared spectrophotometer); the mineral substances were determined by calcination at 550 °C, and the carbohydrate content and energy value were established by calculation, using conventional formulas. The analyzes performed revealed an average content of 66.26% water, 12.33% lipids, 18.41% proteins, 1.04% carbohydrates and an energy value of 193.68 kcal/100g gilthead sea bream, with higher variability for water (5.71 percentage points) and lipids (4.2 percentage points) and lower for proteins (2.38 percentage points) and mineral substances (1.47 percentage points). The data obtained were statistically processed using classical methods and through the ANOVA variance analysis test (GraphPad Prism 8.1 software), not being highlighted significant statistical differences (p>0.05) between the mean of the chemical determinations performed for M1-M4.

Key words: gilthead sea bream, chemical composition, energy value