Fatty acids in lipids of carp (Cyprinus carpio) tissues

M. Kmínková, R. Winterová and J. Kučera
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M. Kmínková: Food Research Institute Prague, Prague, Czech Republic
R. Winterová: Food Research Institute Prague, Prague, Czech Republic
J. Kučera: Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2001, vol. 19, issue 5, 177-181

Abstract: The content of fat in carp (Cyprinus carpio) tissue was evaluated throughout one year. The following tissues were evaluated: skeletal muscle, soft roe, hard roe, fat tissue, and hepatopancreas. Respective fatty acids were determined using gas liquid chromatography (GLC). The highest content of valuable polyunsaturated acids, like eicosahexaenoic acid, was found in soft roe and in skeletal muscle during summer, in hepatopancreas during spring, in hard roe during fall. The content of eicosahexaenoic acid in hard roe remains high in all seasons except summer. Saturated fatty acids like palmitic acid and stearic acid do not fluctuate very much throughout the year. The maximum concentration of oleic acid was found in summer. Differences in fatty acid concentration among different carp tissues depended on the living style, but their variation in the same tissue within the year depended on the main fodder of fish.

Keywords: freshwater fish; carp; fatty acids; seasonal variation (search for similar items in EconPapers)
Date: 2001
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:19:y:2001:i:5:id:6604-cjfs

DOI: 10.17221/6604-CJFS

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