METHOD FOR DETERMINATION OF NUTRITIONAL VALUE OF FISH

摘要

Method for determination of food value of fish includes separation of muscle tissue, lyophilization of sample, determination of protein index, by its value evaluation of food value and attribution to given category. After lyophilization one performs colorimetric investigation of sample, with determination of content of amino-acids of triptofan and oxyprolin, with determination of ratio of triptofan and oxyprolin. If its value is higher than 5, one makes conclusion on attribution of fish to higher category, is value is 3-5 conclusion is made on attribution of fish to first category, if that value is 1-3 conclusion is made on attribution of fish to second category.