Fractal structures in weakly dissipative kam theory and related problems

Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin

“…The watering coefficient (Cw) was calculated [6,12] as the quantitative ratio of water and protein in muscle tissue by the following formula:…”

“…The chemical composition of tilapia varies depending on the age of the fish, the dietary spectrum and their physiological state [2,12]. Studies of the qualitative body composition of tilapia have shown that the inclusion of experimental variants of the feed additive in the diet did not have a negative effect on the chemical composition of the muscle tissue of fish.…”

“…According to the chemical composition data, it can be seen that more than half of the fish mass is water. It is water that determines the functional and technological properties, and also has a positive effect on the structure, consistency and yield of finished products as a result of technological processing [12,15,16].…”

“…The taste and texture of the finished product depends on the amount of water, proteins and lipids in fish meat [16]. The value of the ratio of the amount of protein in the muscle tissue of fish to the water content in it is called the protein-water coefficient (PWC) [5,6,12]. Based on the data of the chemical composition, the calculation method established that the protein-water coefficient was 0.98-1.05, which confirms the high protein content of the tilapia muscle tissue.…”

“…The results of the study of the functional and technological properties show that the meat of the Nile tilapia has a high nutritional value and good gastronomic quality [5,12]. Analysis of the biochemical composition of fish muscle tissue indicates a high protein content and a low lipid content in yearlings of the experimental groups receiving the feed additive Enzimsporin [6,13,17].…”