Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham
Based on the analysis of the proximate composition, mineral contents and fatty acid profiles, the objective of this study was to evaluate the nutritional value of the traditional product Carp Ham produced from common carp raw fillets. Significant differences were found in the proximate composition a...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0058/pjfns-2015-0058.xml?format=INT |
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| author | Skałecki Piotr Florek Mariusz Pyć Anna Kaliniak Agnieszka Staszowska Agnieszka |
| author_facet | Skałecki Piotr Florek Mariusz Pyć Anna Kaliniak Agnieszka Staszowska Agnieszka |
| author_sort | Skałecki Piotr |
| collection | DOAJ |
| description | Based on the analysis of the proximate composition, mineral contents and fatty acid profiles, the objective of this study was to evaluate the nutritional value of the traditional product Carp Ham produced from common carp raw fillets. Significant differences were found in the proximate composition and mineral contents between the raw fillets and the final product. The contents of protein, fat and ash in 100 g of the traditional product (21.94, 8.63 and 6.58 g) were higher (P<0.01) than in fillets (19.28, 1.53 and 1.22 g), with an exception of the moisture content (63.60 vs. 77.79 g). Significantly higher energetic value showed Carp Ham (692 kJ/100 g) as compared to fillets (384 kJ/100 g). Carp fillet and Ham showed high values of the index of nutritive quality (INQ) for protein (8.43 and 5.44). Processing had a significant influence (P<0.05) on the decrease of K, Mg and Ca contents in Carp Ham (3107.8, 236.2 and 107.7 mg/kg), and the increase of Fe, Zn, Mn and Cu concentrations (2.10, 3.10, 0.50 and 0.16 mg/kg). Among the fatty acids, the only significant differences were stated for C20:1n-9 (2.22 vs. 1.76%) and C22:6n-3 (1.34 vs. 0.83%), with the higher values determined for fillets. The traditional product, Carp Ham, preserved positive nutritional features, which were better highlighted by the fatty acid composition, health-related indices and oxidative stability. The study indicated that the traditional manufacturing method retains the most part of the nutritional constituents present in the carp fillets. |
| format | Article |
| id | doaj-art-741fed6c29e34b89b3efb661233e9478 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-741fed6c29e34b89b3efb661233e94782025-02-02T20:59:23ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166431132010.1515/pjfns-2015-0058pjfns-2015-0058Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp HamSkałecki Piotr0Florek Mariusz1Pyć Anna2Kaliniak Agnieszka3Staszowska Agnieszka4Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, PolandDepartment of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, PolandFish Farm ‘Pstrąg Pustelnia’, Trzebiesza 69, 24–320 Poniatowa, PolandDepartment of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, PolandDepartment of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20–950 Lublin, PolandBased on the analysis of the proximate composition, mineral contents and fatty acid profiles, the objective of this study was to evaluate the nutritional value of the traditional product Carp Ham produced from common carp raw fillets. Significant differences were found in the proximate composition and mineral contents between the raw fillets and the final product. The contents of protein, fat and ash in 100 g of the traditional product (21.94, 8.63 and 6.58 g) were higher (P<0.01) than in fillets (19.28, 1.53 and 1.22 g), with an exception of the moisture content (63.60 vs. 77.79 g). Significantly higher energetic value showed Carp Ham (692 kJ/100 g) as compared to fillets (384 kJ/100 g). Carp fillet and Ham showed high values of the index of nutritive quality (INQ) for protein (8.43 and 5.44). Processing had a significant influence (P<0.05) on the decrease of K, Mg and Ca contents in Carp Ham (3107.8, 236.2 and 107.7 mg/kg), and the increase of Fe, Zn, Mn and Cu concentrations (2.10, 3.10, 0.50 and 0.16 mg/kg). Among the fatty acids, the only significant differences were stated for C20:1n-9 (2.22 vs. 1.76%) and C22:6n-3 (1.34 vs. 0.83%), with the higher values determined for fillets. The traditional product, Carp Ham, preserved positive nutritional features, which were better highlighted by the fatty acid composition, health-related indices and oxidative stability. The study indicated that the traditional manufacturing method retains the most part of the nutritional constituents present in the carp fillets.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0058/pjfns-2015-0058.xml?format=INTcommon carptraditional manufacturingCarp Hamquality |
| spellingShingle | Skałecki Piotr Florek Mariusz Pyć Anna Kaliniak Agnieszka Staszowska Agnieszka Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham Polish Journal of Food and Nutrition Sciences common carp traditional manufacturing Carp Ham quality |
| title | Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham |
| title_full | Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham |
| title_fullStr | Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham |
| title_full_unstemmed | Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham |
| title_short | Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham |
| title_sort | comparison of physicochemical properties fatty acid composition and mineral contents in common carp cyprinus carpio l fillet and the native traditional product carp ham |
| topic | common carp traditional manufacturing Carp Ham quality |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0058/pjfns-2015-0058.xml?format=INT |
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