INFLUENCE OF HEATING ON THE COMPOSITION OF SEA BRED BROWN TROUT (SALMO-TRUTTA) FILLETS

The chemical composition of raw and heated fillets of brown trout was studied. The heating rate was of 1-degrees-C/min from an initial tempe rature of 10-degrees-C up to the choosen temperature (40-90-degrees-C) . A variation of the chemical composition of raw trout fillet was obse rved in animals of homogeneous biological characteristics, particularl y in lipid content. The cooking process did not change water and ash c ontents. However, it modified the proportions of other components. The nitrogen content increased during heating and fatty acids content dec reased; the relative proportions of saturated and polyunsaturated fatt y acids were slightly modified.