Nitrogen factor of common carp Cyprinus carpio fillets with and without skin

Honzlová, Alena; Curdova, Helena; Schebestova, Lenka; Barták, Petr; Stará, Alžběta; Priborsky, Josef; Koubová, Anna; Svobodová, Zdeňka; Velíšek, Josef

doi:10.1038/s41598-021-89491-y

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…Suitable methods for determining the meat content in freshwater fish products are absent. The reason for this state is the absence of species-specific nitrogen content (nitrogen factor) for freshwater fish, except for the Nile mouthbreeder (Oreochromis niloticus) (CA 2004), common carp (Cyprinus carpio) (Honzlova et al 2021a), and European pikeperch (Sander lucioperca), northern pike (Esox lucius), and wels catfish (Silurus glanis) (Honzlova et al 2021b).…”

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Nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis) fillets

Honzlová¹,

Curdova²,

Schebestova³

et al. 2023

Vet. Med. - Czech

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Measures for consumer protection against food adulteration and misleading labelling are integrated into EU legislation, including methods for detecting misleading practices. Verification of the meat content is available for marine products, but not for salmonid fish due to the lack of standard nitrogen factors. This study aimed to establish nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis). The study analysed 340 fish from Czech fisheries obtained in the summer of 2018–2020. According to the established ISO methods, fillet samples with and without skin were analysed for their nitrogen content (protein), dry matter, ash, and fat. The recommended nitrogen factor for rainbow trout fillets with and without the skin is 3.07 ± 0.12 and 3.06 ± 0.14, respectively, and the nitrogen factor for fat-free rainbow trout fillets with and without the skin is 3.33 ± 0.15 and 3.29 ± 0.15, respectively. The recommended nitrogen factor for brook trout fillets with and without the skin is 3.16 ± 0.10 and 3.12 ± 0.09, respectively, and the nitrogen factor for fat-free brook trout fillets with and without the skin is 3.42 ± 0.13 and 3.36 ± 0.12, respectively. The established nitrogen factors will enable the analysis of the meat content to ensure that consumers purchase correctly described and labelled fish products.

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confidence: 99%

Nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis) fillets

Honzlová¹,

Curdova²,

Schebestova³

et al. 2023

Vet. Med. - Czech

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Carp meat

Pietsch¹,

Oberle²,

Másílko³

2024

Encyclopedia of Meat Sciences

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Comparison of soy protein concentrate as an alternative to fish meal in common carp (Cyprinus carpio L.) diets

et al. 2022

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The aim of this study was to replace fish meal (FM) with soy protein concentrate (SPC) in carp diets. During a carp feeding trial, the replacement of FM with SPC in four diets 100% replacement (SPC100); 50% replacement (SPC50); 25% replacement (SPC25), and; 0% replacement (SPC0) had no negative effects on the feed conversion ratio or the feed efficiency ratio of the live carp. However, significant differences in the specific growth rate and condition factor were found. The data obtained showed the four different carp diets led to differences in the chemical composition of the resultant carp meat. Between dietary treatments, significant differences were seen in the level of saturated fatty acids (FAs) in carp meat (P < 0.05). The levels of monounsaturated FAs and polyunsaturated FAs in carp meat differed significantly between dietary treatments (P ? 0.05). Pearson?s correlation coefficient indicates a statistically significant correlation between the FA composition of the diet and the resultant carp meat. It is possible to replace up to 25% of the FM with SPC. Diets SPC25 and SPC0 had no significant FA composition and had amino acid balances that, more than the other diets studied, closely met the requirements of the carp.

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Nitrogen factor of common carp Cyprinus carpio fillets with and without skin

Cited by 3 publications

References 14 publications

Nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis) fillets

Nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis) fillets

Carp meat

Comparison of soy protein concentrate as an alternative to fish meal in common carp (Cyprinus carpio L.) diets

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