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Fish meat had remarkable sensorial features and very good nutritive features conferred by its high content in proteins, lipids with a high un-saturation degree, as well as by contended mineral substances. But the main problem for capitalization of this food type is maintaining of its initial quality, due to the reduced preservation degree. The aim of the current research is, on one hand, to observe the influence of different preservation methods on sensorial features of meat gathered from Silurus glanis breed, associated with prolongation possibilities of practical shelf life time, and on the other hand to establish the optimal storage period for preserved meat, through sensorial analysis. The applied preservation methods were: refrigeration, freezing, salting and smoking. Optimal storage period for the preserved products was enlightened by sensorial analysis which is based on an analytical appreciation method for quality through scoring. Based on the obtained results, fish meat stored under refrigerated form was conform from sensorial point of view till day 6, the one preserved by freezing kept its minimal quality properties till month 10, while European catfish filets subjected to smoking and salting obtained a practical storage period of 35 days, respectively 42 days. [ABSTRACT FROM AUTHOR]

The current study tracked the evolution of some morphological characters of European catfish individuals, at an age of second (L1), third (L2) and respectively four summers (L3), gathered from a fishery in Iasi County. Catfish breed Silurus glanis, was the object of the present study being analysed a number of 30 individuals, 10 individuals for each of the third categories of age. Effectuation of corporal measurements and weighting for each age is done to appreciate the maintenance state of them and also their adaptability at the conditions assured by the environment. Based on the obtained and processed data were calculated the most representative indexes and maintenance coefficients. The obtained values were between 5.00-5.40 for profile index; 0.90-1.06 for Fulton coefficient; 1,84-1,90 for Kiselev index; 62,81-68,37 for thickness index and 17,28-19,52 for fleshy index which bring out the ratio of the head from the standard body length. Having in view the obtained results we can conclude that the analysed fishes had a good state of maintenance. [ABSTRACT FROM AUTHOR]

From economic point of view, a very important role in optimization of production in aquaculture is represented by slaughtering age of the population destined to commercialization. The current paper aims to establish the existent correlation between slaughtering age and participation of cutting regions in composition of total corporal mass for breed Silurus glanis. Experiences were carried out on three batches of European catfish with different ages (2nd summer, 3rd summer and 4th summer), reared in soil basins in extensive system. For feeding, the studied population utilised the natural trophic resources in basins, being composed mainly from fishes which belongs to Cyprinidae family. Environmental growing conditions in rearing system were the ones characteristic for NE area of Romania. Mean weight at slaughtering for first batch (L1) was 890.06 g, for second batch (L2) was 1345.89 g, and 2109.83 g for the third batch (L3). Was studied warm yield in carcass, torso and skinless filet, and also the rate of head, viscera, gills, fins, vertebral column, skin and barbels in composition of total corporal mass. From commercial point of view present interest the muscular tissue which has the highest rate in comparison with other cutting regions, recording values between 41.05 and 50.15%, from total corporal mass. At opposite spleen is situated, these one having the lowest values related to corporal mass, for all three batches. [ABSTRACT FROM AUTHOR]