COMPARATIVE INDICATORS OF THE CHEMICAL COMPOSITION OF FARMED AND WILD COMMON CARP (CYPRINUS CARPIO, L. 1758)

Blazhekovikj - Dimovska, Dijana and Ahmed, Sibel (2022) COMPARATIVE INDICATORS OF THE CHEMICAL COMPOSITION OF FARMED AND WILD COMMON CARP (CYPRINUS CARPIO, L. 1758). Croat. J. Food Sci. Technol., 14 (1). pp. 1-8. ISSN 1847-3466 (print); 1848-9923 (online)

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Abstract

In this study, a comparative analysis of certain qualitative parameters of common carp (Cyprinus carpio L. 1758) was performed, i.e. common carp from aquaculture (warm-water fishpond) and open waters (Prespa Lake), during the autumn. The qualitative properties of the common carp were established by the determination of the chemical composition of the fish meat, the energy value of meat, and the microbiological analysis for the total number of microorganisms on fish skin and the presence of Salmonella sp. and Listeria monocytogenes. In addition to the main research, analyses of the physico - chemical properties and a microbiological quality of the water in which the
common carp resides were included.
The results obtained during the examination of the chemical composition of the common carp meat from the warm-water fishpond shown the mean value of 73.580% water, 14.433% protein, 6.850% fat, and 1.036% ash, while in common carp from Prespa Lake: 73.223% water, 15.333% protein, 3.483% fat and 1.053% ash. The differences in the values of fat content
between fish meat from a warm-water fish pond and Prespa Lake are statistically significant on level р<0.05. The significantly higher energy value is established in the farmed common carp meat (514.546 kJ/100 gr) compared to the meat from wild carp (398.811 kJ/100 gr), as a result of significantly higher values of fat content in farmed common carp.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Agriculture, forestry and fisheries
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Dijana Blazhekovikj - Dimovska
Date Deposited: 26 Dec 2022 15:07
Last Modified: 26 Dec 2022 15:07
URI: https://eprints.uklo.edu.mk/id/eprint/7556

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