Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile

Sakineh Yeganeh, Bahareh Shabanpour, Hedayat Hosseini, Mohammad Reza Imanpour and Ali Shabani
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Sakineh Yeganeh: Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
Bahareh Shabanpour: Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Hedayat Hosseini: National Nutrition &
Mohammad Reza Imanpour: Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Ali Shabani: Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Czech Journal of Food Sciences, 2012, vol. 30, issue 6, 503-511

Abstract: Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of each season (except summer due to unavailability of wild fish) during the year. Lipid and protein contents of the samples decreased from summer to spring (protein: 17.6 ± 0.3-15.9 ± 1.6; 18.2 ± 0.1-17.9 ± 1.4%, in the farmed and wild carp samples, lipid (5.1 ± 0.2-1.5 ± 0.5; 3.8 ± 0.6-2.8 ± 0.9%, respectively; P > 0.05), moisture content of both samples increased in this period (76.7 ± 1.4-81.4 ± 0.4, 75.5 ± 0.6-78.5 ± 0.2 in the farmed and wild carp, respectively). Protein content of wild carp fillet was higher (17.7 ± 0.8% protein vs. and 16.2 ± 1.2%) and moisture content was lower than those of the farmed counterparts (77.65 ± 0.6 vs. and 79.3 ± 0.1, P < 0.05). In all seasons, MUFA were higher than SFA and also the PUFA. In the wild carp fillet, PUFA was higher than SFA in winter and spring but in the farmed carp it was higher in all seasons except the spring. Palmitic, oleic, and DHA were the major SFA, MUFA, and PUFA in the wild carp fillet, respectively. In the farmed carp fillet, the major SFA and MUFA were similar to those in the wild one but linoleic acid was the major PUFA in all seasons. ω-3/ω-6 PUFA ratios in the wild carp fillet were higher than in the farmed counterparts.

Keywords: SFA; MFA; PUFA; liquid; protein; fatty acid composition; fillet (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:455-2011-cjfs

DOI: 10.17221/455/2011-CJFS

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