Chemical Composition of Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio L.)

Buchtová, Hana; Svobodová, Zdeňka; Kocour, Martin; Velíšek, Josef

doi:10.2754/avb201079040551

Cited by 20 publications

(23 citation statements)

References 18 publications

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“…At the same time, a decrease occurs in the percentage of n-3 PUFA (Fajmonová et al 2003; Buchtová et al 2007). According to the research conducted by Buchtová et al (2010) and Ćirković et al (2012), the carp grown on natural food had a high content of both n-6 and n-3 fatty acids. Ćirković et al (2011) observed that PUFA/SFA ratio was the most favourable in the carp fed completed feed mixtures and the least in that fed with maize and wheat.…”

Section: Discussionmentioning

confidence: 99%

“…The chemical composition of fish varies greatly from one species to another and from one individual to another depending on the diet, age, sex, environment and season (Celik et al 2005;Steffens & Wirth 2007;Guler et al 2008;Buchtová et al 2010). Fatty acid composition also varies largely depending on the fish species, on their being wild fish or farm-raised, on the age of fish and on the origin of diets and its composition Yeganeh et al 2012;Ljubojević et al 2013).…”

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confidence: 99%

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Fat quality of marketable fresh water fish species in the Republic of Serbia

Ljubojević¹,

Ćirković²,

Đorđević³

et al. 2013

Czech J. Food Sci.

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Ljubojević D., Ćirković M., Đorđević V., Puvača N., Trbović D., Vukadinov J., Plavša N. (2013): Fat quality of marketable fresh water fish species in the Republic of Serbia. Czech J. Food Sci., 31: 445-450.The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from retail stores in the area of Novi Sad, Republic of Serbia. The amount of protein was the highest in zander (19.27%) and the lowest in grass carp fillets (14.73%). The percentage of fat ranged from 1.8 in zander to 10.07 in common carp. The total cholesterol content was the highest in Chinese carps fillets (approximately 65.38 mg/100 g), and the lowest in Wels catfish (33.14 mg/100 g). SFA were lowest in zander (28.6%). Bighead carp meat contained the highest percentage of PUFA (33.73%) while the lowest percentage was detected in common carp (20.1%). The chemical and fatty acid compositions of fish vary greatly between different species and within the same species. The quality of fish meat in Serbian retail stores is quite good but it should be improved by using feed mixtures on fish ponds.

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

Fat quality of marketable fresh water fish species in the Republic of Serbia

Ljubojević¹,

Ćirković²,

Đorđević³

et al. 2013

Czech J. Food Sci.

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“…Many researchers are interested in chemical composition of mirror carp (Buchtová et al 2010;Gümüs 2011;Karaçal et al 2011). Many researchers are interested in chemical composition of mirror carp (Buchtová et al 2010;Gümüs 2011;Karaçal et al 2011).…”

Section: Introductionmentioning

confidence: 99%

The Quality Changes of Songpu Mirror Carp (Cyprinus carpio ) during Partial Freezing and Chilled Storage

Han

Luo

Zhou

et al. 2012

Journal of Food Processing and Preservation

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In order to understand the effects of partial freezing (at −3C) and chilled (at 3C) storage on quality of Songpu mirror carp (Cyprinus carpio) fillets, total aerobic count (TAC), K value, adenosine triphosphate and related compounds, total volatile base nitrogen (TVB‐N), drip loss, electric conductivity (EC), and sensory scores of Songpu mirror carp fillets were investigated. According to sensory scores, shelf life of fillets at 3C and −3C were 9 days and 21 days, respectively. TAC of fillets was 7.12 and 3.70 log cfu/g at 3 and −3C on the ninth day, respectively. The TVB‐N of fillets was 13.72% on the sixth day at 3C and 13.98% on the 30th day at −3C. The EC of fillets under both conditions showed no significant difference (P > 0.05). Additionally, K value was not suitable for evaluating freshness changes of Songpu mirror carp. Partial freezing could extend shelf life more effectively than chilled storage. Practical Applications The study investigated the effects of partial freezing and chilled storage on the quality of Songpu mirror carp fillets. Partial freezing storage could extend 2.3 times of shelf life of Songpu mirror carp compared with chilled storage. If shorter shelf life of up to 9 days for Songpu mirror carp is required, chilled storage was better than partial freezing storage. At the requirement of 9–21 days of storage, partial freezing was favorable.

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“…The aquaculture fro m local population carp (Ciprinus carpio L.) cultivated in different aquatic systems may differ in terms of their growth, metabolism nutrit ional value, dietary qualit ies and technological properties of fish meat (Atanasov et al, 2009;Buchtová et al, 2010). More research is required to assess the impact of various technological approaches aimed at increasing fish quality (Nikolova, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Balev¹,

Vlahova-Vangelova²,

Dragoeva³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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The objective of this study was to compare the quality of meat from scaly and mirror varieties of local population carp (Cyprinus carpio L.). The experiment was carried out with two of fish: cultivated in conventional system -the carp was fed with 4.5 kg wheat per kg of fish growth and cultivated in organic system -the carp was fed with natural food from the ponds. In comparison to the conventional systems, the meat obtained from organic cultivated carp (Cyprinus carpio L.), was with 0.2 -0.4 more alkaline pH; 1.5 -2.0% higher water holding capacity; 0.7 -1.3% higher total lipid content; 2.4 -4.1% higher PUFAs concentration; 0.13 -0.14 % higher lypolitical activity; 10.8 -23.3% higher color redness (a*); 1.1 -6.7% lower brightness of the color (L*) and 52.7 -72.7% lower color yellowness (b*). The organic cultivated fresh and grill carp meat were assessed with 19 to 34% higher overall sensory scores resp. fish. The cultivation of carp in conventional system can be successfully replaced by organic cultivation.

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Chemical Composition of Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio L.)

Cited by 20 publications

References 18 publications

Fat quality of marketable fresh water fish species in the Republic of Serbia

Fat quality of marketable fresh water fish species in the Republic of Serbia

The Quality Changes of Songpu Mirror Carp (Cyprinus carpio ) during Partial Freezing and Chilled Storage

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