Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

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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Bibliographic Details
Main Authors: Skałecki Piotr, Florek Mariusz, Pyć Anna, Kaliniak Agnieszka, Staszowska Agnieszka
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
common carp
traditional manufacturing
Carp Ham
quality
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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