Fat quality of marketable fresh water fish species in the Republic of Serbia

Dragana Ljubojević, Miroslav Ćirković, Vesna Đorđević, Nikola Puvača, Dejana Trbović, Jovan Vukadinov and Nada Plavša
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Dragana Ljubojević: Department of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of Serbia
Miroslav Ćirković: Department of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of Serbia
Vesna Đorđević: Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia
Dejana Trbović: Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia
Jovan Vukadinov: Department of Infectious Diseases, Faculty of Medicine, University of Novi Sad, Novi Sad, Republic of Serbia
Nada Plavša: Department of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of Serbia

Czech Journal of Food Sciences, 2013, vol. 31, issue 5, 445-450

Abstract: The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from retail stores in the area of Novi Sad, Republic of Serbia. The amount of protein was the highest in zander (19.27%) and the lowest in grass carp fillets (14.73%). The percentage of fat ranged from 1.8 in zander to 10.07 in common carp. The total cholesterol content was the highest in Chinese carps fillets (approximately 65.38 mg/100 g), and the lowest in Wels catfish (33.14 mg/100 g). SFA were lowest in zander (28.6%). Bighead carp meat contained the highest percentage of PUFA (33.73%) while the lowest percentage was detected in common carp (20.1%). The chemical and fatty acid compositions of fish vary greatly between different species and within the same species. The quality of fish meat in Serbian retail stores is quite good but it should be improved by using feed mixtures on fish ponds.

Keywords: chemical composition; cholesterol content; fatty acid; fresh water fish flesh; retail stores (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:53-2013-cjfs

DOI: 10.17221/53/2013-CJFS

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