Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2019
Volume 22
Issue 2/volume22
Topic:
Fisheries
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Panicz R. , Eljasik P. , Sobczak M. , Sadowska J. , Keszka S. 2019. MOLECULAR AND QUALITY MEAT CHARACTERISTICS OF NEW FISH SPECIES INTRODUCED TO THE EU MARKET
DOI:10.30825/5.ejpau.172.2019.22.2 , EJPAU 22(2/volume22), #02.
Available Online: http://www.ejpau.media.pl/volume22/issue2/volume22/art-02.html

MOLECULAR AND QUALITY MEAT CHARACTERISTICS OF NEW FISH SPECIES INTRODUCED TO THE EU MARKET
DOI:10.30825/5.EJPAU.172.2019.22.2

Remigiusz Panicz1, Piotr Eljasik1, Małgorzata Sobczak1, Joanna Sadowska2, Sławomir Keszka3
1 Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
2 2 Division of Human Nutrition Physiology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
3 Division of Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

 

ABSTRACT

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Key words: fish trade, DNA barcoding, chemical composition, nutritional values, fillet structure and texture. Error: articles/volume22/issue2/volume22/art-02.html is not uploaded to the server

Remigiusz Panicz
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
Kazimierza Królewicza 4
71-550 Szczecin
Poland

email: rpanicz@zut.edu.pl

Piotr Eljasik
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
Kazimierza Królewicza 4
71-550 Szczecin
Poland
email: peljasik@gmail.com

Małgorzata Sobczak
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: msobczak@zut.edu.pl

Joanna Sadowska
2 Division of Human Nutrition Physiology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

email: jsadowska@zut.edu.pl

Sławomir Keszka
Division of Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
Kazimierza Królewicza 4, 71-550 Szczecin, Poland, phone: +48 91 449 66 36
email: skeszka@zut.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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