70 Handbook of Food Science and Technology 3
can vary from 4% in spring to almost 28% in autumn.
The fat composition of
meat also varies depending on the diet and age of the animal, but this
variation occurs mostly in the adipose tissue
and hardly in the skeletal
muscle tissue.
Fish muscle
Mammalian skeletal muscle
Water
70–80
65–72
Protein
16–22
20–23
Fat
1–10
4–15
Carbohydrates
0.3–1.0
0.5–1.0
Minerals
1.0–1.5
1.0–1.3
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