Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>)
The aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp (<i>Carassius gibelio</i>) fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. T...
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MDPI AG
2020-04-01
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| Online Access: | https://www.mdpi.com/2076-2615/10/5/778 |
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| author | Piotr Skałecki Agnieszka Kaliniak-Dziura Piotr Domaradzki Mariusz Florek Monika Kępka |
| author_facet | Piotr Skałecki Agnieszka Kaliniak-Dziura Piotr Domaradzki Mariusz Florek Monika Kępka |
| author_sort | Piotr Skałecki |
| collection | DOAJ |
| description | The aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp (<i>Carassius gibelio</i>) fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. The research material consisted of skin-on (n = 12) and skinless (n = 12) fillets (hand-filleted). Their chemical composition (water, ash, protein, and fat content), calorific value, and nutritional quality index (NQI) were analysed, as well as their fatty acid content and profile. The oxidative stability of the lipids was assessed on the basis of the peroxide value (PV), thiobarbituric acid reactive substances (TBARS) value, and the content of the conjugated dienes and trienes (CD and CT), while determination of the degree of fat hydrolysis was based on the acid value (AV) and free fatty acids (FFA). The Carp fillet with skin contained significantly (<i>p</i> ≤ 0.01) more fat (by 2.69 pp) and calories (by 92.16 kJ∙100 g<sup>−1</sup>) than the skinless fillet, and over three times as much n-3 polyunsaturated fatty acids (n-3 PUFA), including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. In the skin-on fillet, the lipid oxidation and hydrolysis parameters were significantly higher, but did not deviate from the values specified for fresh fish and/or fish fit for consumption. |
| first_indexed | 2024-03-10T20:07:44Z |
| format | Article |
| id | doaj.art-ac09a51a0153419e9395257b0d2ba758 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T20:07:44Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-ac09a51a0153419e9395257b0d2ba7582023-11-19T23:08:51ZengMDPI AGAnimals2076-26152020-04-0110577810.3390/ani10050778Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>)Piotr Skałecki0Agnieszka Kaliniak-Dziura1Piotr Domaradzki2Mariusz Florek3Monika Kępka4Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandInstitute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandInstitute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandInstitute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandInstitute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandThe aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp (<i>Carassius gibelio</i>) fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. The research material consisted of skin-on (n = 12) and skinless (n = 12) fillets (hand-filleted). Their chemical composition (water, ash, protein, and fat content), calorific value, and nutritional quality index (NQI) were analysed, as well as their fatty acid content and profile. The oxidative stability of the lipids was assessed on the basis of the peroxide value (PV), thiobarbituric acid reactive substances (TBARS) value, and the content of the conjugated dienes and trienes (CD and CT), while determination of the degree of fat hydrolysis was based on the acid value (AV) and free fatty acids (FFA). The Carp fillet with skin contained significantly (<i>p</i> ≤ 0.01) more fat (by 2.69 pp) and calories (by 92.16 kJ∙100 g<sup>−1</sup>) than the skinless fillet, and over three times as much n-3 polyunsaturated fatty acids (n-3 PUFA), including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. In the skin-on fillet, the lipid oxidation and hydrolysis parameters were significantly higher, but did not deviate from the values specified for fresh fish and/or fish fit for consumption.https://www.mdpi.com/2076-2615/10/5/778Prussian Carpfatty acidsoxidative stabilitylipid hydrolysis |
| spellingShingle | Piotr Skałecki Agnieszka Kaliniak-Dziura Piotr Domaradzki Mariusz Florek Monika Kępka Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>) Animals Prussian Carp fatty acids oxidative stability lipid hydrolysis |
| title | Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>) |
| title_full | Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>) |
| title_fullStr | Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>) |
| title_full_unstemmed | Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>) |
| title_short | Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>) |
| title_sort | fatty acid composition and oxidative stability of the lipid fraction of skin on and skinless fillets of prussian carp i carassius gibelio i |
| topic | Prussian Carp fatty acids oxidative stability lipid hydrolysis |
| url | https://www.mdpi.com/2076-2615/10/5/778 |
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