Charakterystyka surowców pozyskiwanych z tuszy rekina

• Autorzy: Chwastowska-Siwiecka Iwona , Bartoszewicz Karol

Identyfikatory

DOI

10.15199/65.2023.9.4

Warianty tytułu

EN

Characteristics of raw materials obtained from shark carcasses

• Języki publikacji: PL

Abstrakty

PL

Rekiny stanowią niewielką część poławianych ryb na świecie, pomimo tego wykorzystuje się wiele surowców od nich pozyskiwanych, gdyż mają szerokie spektrum zastosowania. Mięso rekinów jest cenionym składnikiem dań w wielu krajach nadmorskich. Płetwy rekina są przysmakiem w Azji od wielu lat, natomiast skóry były wykorzystywane od pokoleń w garbarstwie oraz skórowaniu. Możliwości wykorzystania elementów tuszy rekina są ogromne, szczególnie w gastronomii czy medycynie. W niektórych krajach płetwy oraz mięso rekina są nieodłączną częścią wielopokoleniowych tradycji kulinarnych, natomiast w medycynie ekstrakty z chrząstek czy olej z wątroby rekina są ważnymi suplementami diety wspomagającymi odporność organizmu.

EN

Sharks make up a small proportion of the fish caught worldwide, even though many raw materials obtained from them are used, as they have a wide range of applications. Shark meat is a przed ingredient in dishes in many coastal countries. Shark fins have been a delicacy in Asia for many years, while skins have been used for generations in tanning and leathering. The possibilities of using part of shark carcass are vast, especially in gastronomy and medicine. In some countries, shark fins and meat are an integral part of multi-generational culinary traditions, while in medicine, cartilage extracts and shark liver oil are important dietary supplements to suport immunity.

Słowa kluczowe

PL

rekiny; tusza; mięso; płetwa; skóra; chrząstka; wątroba

EN

sharks; carcass; meat; fins; skin; cartilage; liver

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2023
• Tom: T. 77, nr 9
• Strony: 20--26
• Opis fizyczny: Bibliogr. 64 poz.

Twórcy

autor

Chwastowska-Siwiecka Iwona

• Katedra Hodowli Owiec i Kóz, Wydział Bioinżynierii Zwierząt, Uniwersytet Warmińsko-Mazurski w Olsztynie

• https://orcid.org/0000-0001-6364-4370

autor

Bartoszewicz Karol

• Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Wydział Bioinżynierii Zwierząt, Uniwersytet Warmińsko-Mazurski w Olsztynie

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).