Journal Article

A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish

Buchtova, H.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa, Jezek, F.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa

2011

Overview

The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6 topographically distinct parts (cranial, medial and caudal dorsal/ventral part above/below the lateral line) of the fillets of the silver carp in two weight categories, i.e. lightweight (LW) fish of 3.50 kg live weight, and heavyweight (HW) fish of 4.50 kg live weight. Another aim was to evaluate the lipid profile of the muscle tissue and internal fat (separated from the internal organs). The study demonstrated differences (P less than 0.05) in the chemical composition (with the exception of saccharides) and energy values between the relatively lean dorsal sections of silver carp fillets, which rank the silver carp among medium to low-fat fish (fillet fat content: LW = 46.06+/-5.54 g/kg, HW = 50.62+/-5.51 g/kg), and the fatter ventral sections which, in contrast, rank the silver carp among high-fat fish (fillet fat content: LW = 158.14+/-11.28 g/kg, HW = 157.42+/-9.65 g/kg). The study showed that the internal fat lipids are an interesting alternative source of PUFAn-3 and, in particular, of alpha-linolenic acid C18:3n-3 (LW = 4.79+/-0.25, HW = 5.28+/-0.33), EPA C20:5n-3 (LW = 2.70+/-0.17, HW = 3.04+/-0.15), and DHA C22:6n-3 (LW = 3.08+/-0.20, HW = 3.41+/-0.18).

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ACIDE DOCOSAHEXAENOIQUE / ACIDE EICOSAPENTAENOIQUE / ACIDE GRAS POLYINSATURE / ACIDE GRAS SATURE / ACIDE LINOLENIQUE / ACIDO DOCOSAHEXAENOICO / ACIDO EICOSAPENTAENOICO / ACIDO LINILENICO / ACIDOS GRASOS POLIINSATURADOS / ACIDOS GRASOS SATURADOS / ADIPOSE TISSUE / ASH CONTENT / BODY WEIGHT / CALIDAD / CARBOHYDRATE CONTENT / Carbohydrates / Carp / CHEMICAL COMPOSITION / COMPOSICION APROXIMADA / COMPOSICION QUIMICA / composition / COMPOSITION CHIMIQUE / COMPOSITION GLOBALE / CONTENIDO DE CARBOHIDRATOS / CONTENIDO DE CENIZA / CONTENIDO DE LIPIDOS / CONTENIDO DE MATERIA SECA / CONTENIDO PROTEICO / DOCOSAHEXAENOIC ACID / Dorsal sections / Dry matter / DRY MATTER CONTENT / EICOSAPENTAENOIC ACID / ENERGY VALUE / fatty acids / FILET DE POISSON / FILETES DE PESCADO / Fillets / FISH / FISH FILLETS / fish meat / Food fish / http://www.fao.org/aos/agrovoc#c_10613 / http://www.fao.org/aos/agrovoc#c_129 / http://www.fao.org/aos/agrovoc#c_1298 / http://www.fao.org/aos/agrovoc#c_15846 / http://www.fao.org/aos/agrovoc#c_15903 / http://www.fao.org/aos/agrovoc#c_15993 / http://www.fao.org/aos/agrovoc#c_15996 / http://www.fao.org/aos/agrovoc#c_1794 / http://www.fao.org/aos/agrovoc#c_2398 / http://www.fao.org/aos/agrovoc#c_29019 / http://www.fao.org/aos/agrovoc#c_29238 / http://www.fao.org/aos/agrovoc#c_29254 / http://www.fao.org/aos/agrovoc#c_32803 / http://www.fao.org/aos/agrovoc#c_35400 / http://www.fao.org/aos/agrovoc#c_37443 / http://www.fao.org/aos/agrovoc#c_37444 / http://www.fao.org/aos/agrovoc#c_4360 / http://www.fao.org/aos/agrovoc#c_4672 / http://www.fao.org/aos/agrovoc#c_5278 / http://www.fao.org/aos/agrovoc#c_6251 / http://www.fao.org/aos/agrovoc#c_6400 / http://www.fao.org/aos/agrovoc#c_665 / HYPOPHTHALMICHTHYS MOLITRIX / Lateral line / LINOLENIC ACID / LIPID CONTENT / Lipids / MEAT CUTS / MEAT YIELD / Muscles / nutritional value / NUTRITIVE VALUE / Organs / PESCADO / PESO CORPORAL / PIECE DE VIANDE / PIEZAS DE CARNE / POIDS CORPOREL / POISSON (ALIMENT) / POLYUNSATURATED FATTY ACIDS / Protein composition / PROTEIN CONTENT / PROXIMATE COMPOSITION / QUALITE / QUALITY / RENDEMENT EN VIANDE / RENDIMIENTO CARNICO / Saccharides / SATURATED FATTY ACIDS / TEJIDO ADIPOSO / TENEUR EN CENDRES / TENEUR EN GLUCIDES / TENEUR EN LIPIDES / TENEUR EN MATIERE SECHE / TENEUR EN PROTEINES / TISSU ADIPEUX / VALEUR ENERGETIQUE / VALEUR NUTRITIVE / VALOR ENERGETICO / VALOR NUTRITIVO / Ventral sections / Weight reduction