Fat quality of marketable fresh water fish species in the Republic of Serbia
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 z...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0005_fat-quality-of-marketable-fresh-water-fish-species-in-the-republic-of-serbia.php |
| _version_ | 1828009058795257856 |
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| author | Dragana Ljubojević Miroslav Ćirković Vesna Đorđević Nikola Puvača Dejana Trbović Jovan Vukadinov Nada Plavša |
| author_facet | Dragana Ljubojević Miroslav Ćirković Vesna Đorđević Nikola Puvača Dejana Trbović Jovan Vukadinov Nada Plavša |
| author_sort | Dragana Ljubojević |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:33:49Z |
| format | Article |
| id | doaj.art-8388c8cb9be9473b93907d8192210db4 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:49Z |
| publishDate | 2013-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-8388c8cb9be9473b93907d8192210db42023-02-23T03:27:59ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-10-0131544545010.17221/53/2013-CJFScjf-201305-0005Fat quality of marketable fresh water fish species in the Republic of SerbiaDragana Ljubojević0Miroslav Ćirković1Vesna Đorđević2Nikola PuvačaDejana Trbović3Jovan Vukadinov4Nada Plavša5Department of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of SerbiaDepartment of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of SerbiaInstitute of Meat Hygiene and Technology, Belgrade, Republic of SerbiaInstitute of Meat Hygiene and Technology, Belgrade, Republic of SerbiaDepartment of Infectious Diseases, Faculty of Medicine, University of Novi Sad, Novi Sad, Republic of SerbiaDepartment of Veterinary Medicine, 3Department of Animal Science and Faculty of Agriculture, University of Novi Sad, Novi Sad, Republic of SerbiaThe 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0005_fat-quality-of-marketable-fresh-water-fish-species-in-the-republic-of-serbia.phpchemical compositioncholesterol contentfatty acidfresh water fish fleshretail stores |
| spellingShingle | Dragana Ljubojević Miroslav Ćirković Vesna Đorđević Nikola Puvača Dejana Trbović Jovan Vukadinov Nada Plavša Fat quality of marketable fresh water fish species in the Republic of Serbia Czech Journal of Food Sciences chemical composition cholesterol content fatty acid fresh water fish flesh retail stores |
| title | Fat quality of marketable fresh water fish species in the Republic of Serbia |
| title_full | Fat quality of marketable fresh water fish species in the Republic of Serbia |
| title_fullStr | Fat quality of marketable fresh water fish species in the Republic of Serbia |
| title_full_unstemmed | Fat quality of marketable fresh water fish species in the Republic of Serbia |
| title_short | Fat quality of marketable fresh water fish species in the Republic of Serbia |
| title_sort | fat quality of marketable fresh water fish species in the republic of serbia |
| topic | chemical composition cholesterol content fatty acid fresh water fish flesh retail stores |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0005_fat-quality-of-marketable-fresh-water-fish-species-in-the-republic-of-serbia.php |
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