Life style and structure differences between species of freshwater fish

Szűts, Viktória and Kelemen-Valkony, Ildikó and Ötvös, Ferenc and Repas, Zoltan and Kovács, András Sándor and Tóth, László and Kiss, András Attila and Lőrincz, Ádám and Szabó, P. Balázs and Gajdán, Krisztina and Kertai, Zoltán and Houshmand, Nazanin and Szuts, Marcella and Obistioiu, Diana and Velciov, Ariana and Halasy, Katalin and Deim, Zoltán and Deák, Dalma and Gál, József and Csanádi, József and Domonkos, Ildikó (2022) Life style and structure differences between species of freshwater fish. MEDICINA INTERNACIA REVUO, 30 (119). pp. 98-106. ISSN 0465-5435

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Abstract

It has been recommended that people eat fish rich in unsaturated fats at least twice a week to reduce the risk of heart disease. Fish consumption is significant, mainly from fish living in ocean saltwater. However, in countries without sea like Hungary, the richness of freshwater fish has developed a wide range of cooking techniques for fish with different nutrition. We suspect that muscle structure differences have not yet been investigated. The difference in fatty acid composition of African catfish and Siberian sturgeon is known, but no morphological studies have been performed on their muscle structure. The aim of this study was to compare the structure differences between freshwater fish with different lifestyles. The organization of muscle structure was monitored in meat by means of cytochemistry combined with scanning electron microscopic studies on tissues of two different species, and the techno-functional parameters measured. The filleted muscles of African catfish (Clarias gariepinus) and Siberian sturgeon (Acipenser baerii) were compared after fresh and fast freeze. The associated complex structure of muscle in both species appeared different. One is a tightly closed muscle mass, while the other is a soft structure, which shows a different degree of softness of the meat after baking. In both species, the right muscle structure is beneficial under extreme environmental conditions. The different skeletal structure in fish needs altered processing, which we wish to continue with further testing and to prepare tasty food for consumers and use in dietetics.

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