Preliminary communication
COMPARATIVE REVIEW OF MEAT QUALITY OF SOME CYPRINID SPECIES IN SERBIA
2012, 70 (5) p. 79-88
Miroslav Ćirković, Dragana Ljubojević, Boris Župan, Ivan Bogut, Vesna Đorđević, Nikolina Novakov, Vesna Matekalo-Sverak
Abstract
Cyprinids are the dominant fish in ponds in Serbia. Existing data of its meat quality are highly variable, since fish age, diet and other factors that have a significant impact on the results have been rarely mentioned. Samples of two-year old common carp, grass carp and silver carp were taken from the same pond (Ečka, Republic of Serbia) where production was carried out with complete feed mixtures with 25% crude protein which did not contain animal components. Analyses were performed at the Institute of Meat Hygiene and Technology. Moisture content, protein, fat and total cholesterol in the examined fish were statistically significantly different between species (p<0.01). The total amount of saturated fatty acids in relation to total fatty acid content was the highest in silver carp (33%) and the lowest in common carp (27.15%). There was no statistically significant difference in the content of saturated fatty acids in grass carp and silver carp fillets, but a significant difference was found between "Chinese carps" and common carp (p<0.01). The total percentage of monounsaturated fatty acids was the lowest in common carp (28.79%) and the highest in silver carp (37%) (p<0.01). Carp had the highest (44.08%), while silver carp had the lowest (30%) percentage of polyunsaturated fatty acids in relation to the total fatty acid content (p<0.01). Carp fish are good sources of unsaturated fatty acids which are important for proper nutrition. Chemical composition and fatty acid profile significantly depend on fish species. Obtained values vary greatly between different fish species, but all tested parameters are favorable and so the inclusion of cyprinid fish is recommended in people’s daily diet.
Keywords
common carp, grass carp, silver carp, meat quality, chemical composition, fatty acids