Related Experiment Videos
[The nutritive value of carp (Cyprinus carpio)]
A Stolle1, H Sedlmeier, A Nassar
1Institut für Hygiene und Technologie, Ludwig-Maximilians-Universität München.
Tierarztliche Praxis
|December 1, 1994
Summary
Carp fillet composition varied significantly between 13.0-21.9% protein and 0.3-23.9% lipids. Seasonal and origin factors may influence these nutritional values in fish fillets.
Area of Science:
- Aquatic Science
- Food Science
- Analytical Chemistry
Context:
- Investigated the proximate composition of carp fillets over a 13-month period (January 1991 to February 1992).
- Focused on potential correlations between fillet composition, geographical origin, and season.
- Utilized gutted, fresh carp, with only fillets subjected to detailed analysis.
Purpose:
- To determine the nutritional profile of carp fillets.
- To explore the influence of season and origin on fish fillet composition.
- To establish baseline data for carp fillet quality.
Summary:
- Protein content ranged from 13.0% to 21.9%.
- Lipid content varied widely from 0.3% to 23.9%.
- Moisture levels spanned 59.8% to 84.2%, with ash content from 0.0% to 1.6%.
Impact:
- Provides essential data for understanding carp as a food source.
- Highlights the variability in fish fillet composition based on environmental and seasonal factors.
- Supports quality control and nutritional assessment in the aquaculture and fisheries industries.