ХАРЧОВА ЦІННІСТЬ ЛОСОСЕВИХ РИБ
Keywords:
salmon fish, nutritional value, veterinary and sanitary examination, proteins, omega-3 fatty acids, food safety.Abstract
The article examines the nutritional and biological value of salmonid fish as an important object of veterinary and sanitary control. The chemical composition of salmonid meat is analyzed, in particular the content of proteins, fats, vitamins, and minerals, as well as their role in ensuring the high nutritional value of the product. Special attention is paid to the lipid profile represented by omega-3 polyunsaturated fatty acids, which are important for the physiological functions of the human body. The main veterinary-sanitary indicators of quality and safety of salmonid fish are outlined, including parasitological and chemical-toxicological risks. The importance of compliance with veterinary-sanitary requirements at all stages of production and circulation of fish products is emphasized.
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