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LUCRĂRI ŞTIINłIFICE MEDICINĂ VETERINARĂ VOL. XLIII (2), 2010 TIMIŞOARA

265

STUDIES REGARDING THE MEAT QUALITY OF THE SPECIE CYPRINUS CARPIO

ADELA MARCU

1, ILEANA NICHITA

2, MARIA NICULA

1, ADRIAN MARCU

3,

BARTOLOMEU KELCIOV3

1Faculty of Animal Sciences and Biotechnologies, 300645, Calea Aradului No.

119, Timisoara, Romania 2Faculty of Veterinary Medicine Timisoara, Romania

3S.C.LuckyVet, Timisoara, Romania E-mail:[email protected]

Summary

The chemical composition of the meat is one of the most important characteristics. For the fish meat quality there are only few specific data comparatively with those that exist about animal meat. The results obtained from a study done on the meat quality of the fish specie Cyprinus carpio (carp) with a body weight of around 785–2010g are presented in this paper. The obtained results emphasized a great quality of the Cyprinus carpio meat. The meat proteins content had a big value and it was indirectly proportional to the body weight. The meat hydration was higher in fishes with low body weight and indirectly proportional to the fat content. Taking in consideration the fat content of this meat, it can be concluded that the carp could be included in the half fat fish category. The meat caloricity calculated is growing proportionally to the body weight, being influenced by the fat content. The researches emphasized also the fact that meat production indices (slaughter efficiency) have an evolution in direct correspondence with body weight and age.

Key words: caloric value, chemical composition, Cyprinus carpio, slaughter efficiency

In human alimentation fish represent an important proportion due to its

meat quality. The fish meat has excellent sensitive qualities and a high nutritive value due to its big content in proteins and lipids with superior biological value and a high digestibility degree.

In the last years all over the world even in Romania, the fish meat gained a very important place among the foods with animal origin due to its nutritive and taste qualities and the convenient price. Meat production with aquaculture origins had a quite big fluctuation in Romania in the last period during to the increase of import and the decline of internal production (3). In the markets from our country there are a big number of imported fish species without information regarding its quality.

This reason was considered great opportunity to do some research regarding the meat quality of the fish specie Cyprinus carpio (carp). The Cyprinus carpio is Eurasia freshwater specie of fish. It was introduced in numerous

LUCRĂRI ŞTIINłIFICE MEDICINĂ VETERINARĂ VOL. XLIII (2), 2010, TIMIŞOARA

266

countries from the world being considered an important source of food for humans (2).

Materials and methods

The studied samples were represented by fish from the Cyprinus carpio specie that were bought from various markets.

The study was done on 15 fishes with the body weight of between 785-2010 grams.

The fillet muscles from each fish were used to determine, the chemical composition.

The major, chemical components that were determined from the meat of this fish specie: the total proteins, the total lipids, the ash and the water content. The chemical components of the Cyprinus carpio meat was determinated using the classical laboratory methods presented in the specific literature (8,10).

The slaughter efficiency that was calculates and expressed in percentage from each fish and presented in tabular forms.

Because in our country there are not data in the specific literature regarding the quality meat of this specie, the caloric value was calculated.

For the caloric value of this kind of meat the total protein and total lipid content was multiplied with the corresponding coefficients and the values were presented in calories (7).

The proteins and lipids from the meat are liberated in oxidation reactions form in the human body the following quantities of calories:

1 gram of protein – 4.1 calories 1 gram lipids - 9.3 calories The obtained results were statistically calculated and presented in

percentage in tabular forms.

Results and discussions

The results obtained from the study of the chemical composition of the carp meat are presented in table 1.

The analysis of the chemical composition of each of the 15 Cyprinus carpio examined concluded that the obtained results were situated in the normal value for fish meat and the recorded differences were dependent on body weight.

From the data presented in table 1 it results that the dry matter contents of the Cyprinus carpio meat had an average value of around 23.94 ± 0.17 and the average value of the water content was 76.06 ± 0.17. From among the components of the dry matter, the total of proteins has the greatest value (x=17.79±0.08), followed by the total of lipids (x=5.07±0.24), and the ash (x=1.07±0.01), in comparison with other data presented in specific literature (1,4,5,6,9,11,12).


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Table 1 The chemical composition of the carp (Cyprinus carpio) meat depending on

the body weight Body weight

(g) Water

(%)

Dry matter

(%)

Total proteins (%)

Total lipids (%)

Ash

(%) 785 850 995 1150 1225 1370 1480 1550 1620 1700 1850 1920 1950 1985 2010

x

Sx s

V %

77.40 77.30 76.68 76.60 76.38 76.35 76.25 76.20 75.98 75.89 75.80 75.55 75.50 74.80 74.28

76.06 0.17 0.83 1.09

22.60 22.70 23.32 23.40 23.62 23.65 23.75 23.80 24.02 24.11 24.20 24.45 24.50 25.20 25.72

23.94 0.17 0.83 3.47

18.29 18.25 18.19 18.12 18.07 17.98 17.90 17.88 17.75 17.66 17.55 17.35 17.40 17.20 17.30

17.79 0.08 0.37 2.06

3.29 3.45 4.08 4.24 4.49 4.62 4.80 4.84 5.17 5.32 5.56 6.02 5.99 6.87 7.30

5.07 0.24 1.15

22.62

1.02 1.00 1.05 1.04 1.06 1.05 1.05 1.08 1.10 1.13 1.09 1.08 1.11 1.13 1.12

1.07 0.01 0.04 3.70

77,4

77,3

76,68

76,6

76,38

76,35

76,2

75,98

75,89

75,8

75,55

75,5

74,8

74,28 7,3

6,87

5,99

6,02

5,56

5,32

5,17

4,84

4,62

4,49

4,24

4,08

4,45

3,29

0 10 20 30 40 50 60 70 80

785

850

995

1150

1225

1370

1550

1620

1700

1850

1920

1950

1985

2010

body weight

%

water

total lipids

Fig. 1. Water and total lipids content of carp (Cyprinus carpio) meat depending on the body weight

The chemical composition of fish meat is very different dependent on

specie, the breeding conditions, and the biological and physiological aspects. For


268

the fishes obtained in aquaculture these chemical composition differences are lower because in these systems the breeding factors are controlled. The chemical composition values of fish with body weight between around 785 and 1550 grams presented in table 1 had big differences because the hydration of the meat is bigger. The dry matter is growing proportional to the body weight from 22.60% to 25.72%, being influenced by the crowding of the lipid content in the fish.

Between the fish meat lipid content and the proportion of water from the tissues there is a strong correlation and the rapport between these indicators depends on the age and the breeding state of the fish (fig. 1).

From the analysis of the lipid values of Cyprinus carpio meat it was concluded that it could be included in the fish categories with medium lipid content (4–8%) (7,9,11).

The proteins, the most important element of the meat had big values x=17.79±0.08 and presented few variations depending on the body weight of the examined fish.

The results obtained from the study of the slaughter efficiency of the carp are presented in fig. 2.

The calculated of the slaughter efficiency of each of the 15 Cyprinus carpio examined concluded that the obtained results were situated in approach the value for this species mentioned in literature (1).

54,85

53,9

53,25

52,9

52,32

52,65

51,85

51,12

50,68

55,28

55,89

57,05

58,2

59,8

60,28

0 10 20 30 40 50 60

785

850

995

1150

1225

1370

1480

1550

1620

1700

1850

1920

1950

1985

2010

body weight

%

slaughter efficiency

Fig. 2. The slaughter efficiency of the carp (Cyprinus carpio) depending on the body weight


269

The values of the slaughter efficiency vary between 50.68 and 60.28%, depending on fish body weight. The body components which significant influence the slaughter efficiency are intern organs, head and scales. Higher values occurred in the case of the exemplars which 785 g and lower values in the case of the exemplars which 2010 g.

The calculated caloric value of the Cyprinus carpio meat examined is presented in fig. 3.

74,989

74,825

74,579

74,292

74,087

73,718

73,39

73,308

72,775

72,406

71,955

71,135

71,34

70,52

70,93

30,597

41,385

37,944

39,432

41,757

42,966

44,64

45,012

48,081

49,476

51,708

55,986

55,707

63,891

67,89

0 20 40 60 80 100 120 140

785

850

995

1150

1225

1370

1480

1550

1620

1700

1850

1920

1950

1985

2010

body w eight

calo

ries

proteines

lipides

Fig. 3. The caloric value of the carp (Cyprinus carpio) meat depending on the

body weight

The recorded differences are proportional to the body weight. These differences are due to the chemical composition. In the fish with a high body weight the total of lipids from the meat is increasing and the water content is decreasing. It must be emphasized that by burning one gram lipids results 9.3 calories and for one gram of proteins the calories quantities are half lower (4.1 calories from one gram protein).

Conclusions

The chemical analysis of the Cyprinus carpio meat emphasizes the big

content of water and protein and a medium content of fat. The total of lipids is growing proportionally to body weight and this

influences positively the caloric value of the meat


270

The water content of the Cyprinus carpio meat is in indirect correlation with the body weigh and in direct correlation with the lipid content.

The value of the slaughter efficiency vary and depending on fish body weight.

Overall, our results on the biochemical composition of carp meat and slaughter efficiency approach the results from the literature (1,4,5,6,9,11,12).

References

1. Bud, I., Ladoşi Daniela, Reka, Şt., Negrea, O., Study concerning

chemical composition of fish meat depending on the considered fish species, Lucrări ştiinŃifice Zootehnie şi Biotehnologii, Timişoara, 2008, vol 41 (2), 201-206

2. FAO Fishery and Aquaculture, 2007. Home page address: http://faostat.fao.org

3. FAO Food and Agriculture Organization statistical database, 2008. Home page address: http://faostat.fao.org

4. Frazer Hiltz, D., Dyer, W.J., Nowlan, S. and Dingle, J.R., Variation of biochemical quality indices by biological and technological factor, In: R.Kreuzer (ed.) Fish inspection and quality control, Fishing News (Books) Ltd., London, 1972, 191-195.

5. Macovei Valerica, Gîlcă, I., Păsărin, B., Chemical composition of meat in two cyprinid species, Aquaculture, Aquarium, Conservation and Legislation International Journal of the Bioflux Society, 26 July 2009, 293-298.

6. Murray, J. and Burt, J.R., The composition of fish, Torry Advis, Torry Research Station, Aberdeen, Note 38, 1969, 170-186.

7. Nedelescu, R., Abagiu, R., Nedelescu, N., Peştele şi produsele din peşte, Ed. Recon, Bucureşti, 1974, 23-28.

8. Popescu, N., Popa, G., Stănescu, V., Determinări fizico-chimice de laborator pentru produsele de origine animală, Ed. Ceres, Bucureşti, 1986, 28-86.

9. Rotaru, O., Mihaiu, M., Igiena veterinară a produselor alimentare, Vol. I, InspecŃia cărnurilor, Ed. Risoprint, Cluj-Napoca, 2001, 155-168.

10. STAS nr.5386, Pestele proaspăt, ColecŃie de standarde, Bucureşti, 1986 11. Usturoi, M.G., Păsărin, B., Boişteanu, P., Fotea, L., Industrializarea

peştelui, Ed. I.I. de la Brad, Iaşi, 2009, 8-18. 12. Venugopal, R., Shahidi, F., Structure and composition of fish muscle,

Food Rev. Int., 12 (2), 1996, 175-197.

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