US EPA

7238124 

Journal Article 

Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets 

Fajmonova, E; Zelenka, J; Komprda, T; Kladroba, D; Sarmanova, I 

2003 

Yes 

Czech Journal of Animal Science
ISSN: 1212-1819 

INST AGRICULTURAL FOOD INFORMATION 

PRAGUE 

48 

2 

85-92 

English 

WOS:000182516500005 

Forty-eight individuals of common carp were selected in the third year of life among fish reared in an earthen pond and supplementarily fed wheat grain. Live weight of the fish ranged from 1 172 to 3 196 grams. Fatty acid (FA) content in fish fillets without skin was determined by gas chromatography after the extraction of total lipids with a hexane/2-propanol mixture. Sexual dimorphism in chemical composition of marketable carp meat was insignificant (P > 0.05) at the time of autumn harvest. Dry matter and intramuscular fat content in fillets increased linearly with the increasing growth rate while protein content decreased (P < 0.05). The percentage of saturated and monounsaturated FA did not change (P > 0.05) and increased (P < 0.001), respectively. That of polyunsaturated FA (PUFA) decreased (P < 0.01), a decrease in n-3 PUFA being faster in comparison with n-6 PUFA. Stewing decreased (P < 0.05) C16:0, C22:5 n-3 and C22:5 n-6 content and increased the content of C20:1 (P < 0.01). 

Cyprinus carpio; fatty acids; growth; heat treatment of meat; sexual dimorphism