METHOD FOR EVALUATING FAT CONTENT IN MUSCULAR TISSUE OF FISH

摘要

FIELD: pisciculture. SUBSTANCE: after finishing a fish is washed and put into preliminarily prepared solution of, for example, common salt, the density of which corresponds to fish fatness. 1-3 min after plunging surfaced fishes should be separated against plunged ones. After such treatment of, at least, three fish batches it is possible to conclude on the fatness level of the total catch by calculating its average value according to the formula. The innovation enables to create simple, not prolonged method for evaluation which requires no expensive equipment being available under fishing conditions. EFFECT: higher efficiency of evaluation. 4 tbl, 4 ex