[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
:: Volume 15, Issue 4 (10-2016) ::
IJFS 2016, 15 Back to browse issues page
Fatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L)
D Ljubojević *, V Radosavljević , M Pelić , V Đorđević , M Živkov-Baloš , M Ćirković
PhD Scientific Veterinary Institute "Novi Sad" , ljubojevic.ljubojevicd.dragana@gmail.com
Abstract:   (2423 Views)

The main objective of this study was to describe the proper technological process of hot smoking of common carp as well as to determine the yield of the final product and also proximate and fatty acid composition of hot-smoked common carp meat. The average yield of smoked common carp was 82.19% based on weight of eviscerated and descaled fish or 47% based on weight of live fish. The smoking process reduced moisture content by 19% and increased protein by 35% and lipid by 28%. Increase of cholesterol level from 50 to 51.93% during the smoking process was not statistically significant. Unsaturated fatty acid content was found to be higher in smoked than in raw common carp, mainly due to the increase in the contents of both monounsaturated fatty acids and polyunsaturated fatty acids. These values were higher compared to those of saturated fatty acids which were almost the same in raw (25.38%) and in smoked (25.5%) carp. Furthermore, n-3 content was not affected by the smoking process and the n-3/n-6 ratio. The results of the present research indicate that hot smoking process affects the chemical and fatty acid composition of traditionally hot smoked common carp.

Keywords: Common carp, Fatty acids, Manufacturing, Yield, Proximate composition
Full-Text [PDF 406 kb]   (1350 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2015/09/6 | Accepted: 2016/08/2 | Published: 2016/10/22
Send email to the article author

Add your comments about this article
Your username or Email:

Write the security code in the box >



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Ljubojević D, Radosavljević V, Pelić M, Đorđević V, Živkov-Baloš M, Ćirković M. Fatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L). IJFS. 2016; 15 (4) :1293-1306
URL: http://jifro.ir/article-1-1959-en.html
Volume 15, Issue 4 (10-2016) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.047 seconds with 802 queries by yektaweb 3535