CHARACTERIZATION OF THE NUTRITIONAL QUALITY OF THE MEAT IN SOME SPECIES OF CATFISH: A REVIEW

摘要: Abstract. One of the most consumed fish in world is Silurid, also called "leather fish" or catfish, whose main characteristic absence intramuscular bones and scales, as well its high productivity. In recent years, nutritional characterization meat some these species has been carried out, finding that, although proximal composition within broad ranges for fish, fat content provides a lower proportion polyunsaturated fatty acids (PUFA) particularly regards omega-3 (w-3), furthermore w-6/w-3 ratio proscriptions World Health Organization (WHO) many catfish. Likewise, contents eicosapentaenoic acid (EPA), docosahexaenoic (DHA) amino acids, minerals vitamins reveal variability between individuals associated with type cultivation dietary habits age weight at slaughter. Furthermore quality parameters have defined relation to susceptibility autolysis, oxidation hydrolysis fats disturbances caused by microorganisms that cause decisive changes physicochemical, microbiological sensory characteristics. This review compiles current information regarding catfish parameters.