Przeglądaj wg Autor "Sawicki, Tomasz"

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  • Miniatura
    PozycjaOpen Access
    Ichthology and Economic Importance of Baltic Herring in Polish Fish Industry
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Sawicki, Tomasz; Juszczak, Magda; Szymczak, Mariusz; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland
    For Polish fishery herring is a common material acquired from Baltic Sea. Despite the homogeneity of this species, herring is divided for many different types due to the geographical location of each shoal. Differences in the anatomic features between the types of herring indicate many adaptation attributes to environment in which this species lives. As a result, geographical division influences on spawning season, amount of laid eggs, size of eggs and the spawning period. These attributes are related with environmental conditions of given season. Herring belongs to fat fish, what affects meat properties, processing methods and types of products that can be obtained. Spawning season decides about mass yield of herring production and sensory quality of products. Herring meat is good source of necessary unsaturated fatty acids, essential amino acids, minerals and vitamins. The composition of herring meat indicates that it is favourable element of daily diet. Moreover, the price of this species is low in comparison to other fish. Additional benefit of the processing is, that also herring by-products find technological applications what reduces loss in fish processing industry.
  • Miniatura
    PozycjaOpen Access
    Ichthology, Breeding and Economic Importance of Rainbow Trout in Poland
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Juszczak, Magda; Sawicki, Tomasz; Szymczak, Mariusz; Kamiński, Patryk; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland
    One of the most well-known species of farmed fish in the world is rainbow trout (Oncorhynchus mykiss). In Poland, aside from rainbow trout, there are two more species: brook trout and brown trout, that have significantly lower importance. Adaptation features of rainbow trout, including high tolerance for varied nutrients and different environments, and low surface requirements, have allowed for effective breeding of this species. Breeding and husbandry takes place in ponds, which are adapted to size, quantity and the age of fish to ensure the best possible environmental conditions. Rainbow trout meat is a very good source of protein, vitamins, minerals, unsaturated fatty acids, essential amino acids. In distribution, rainbow trout occur in various forms, both fresh fish, gutted, fillets and smoked fish.