Environmental factors influencing the slaughter value and flesh quality of the common carp in four typical fish farms in Hungary

D. Varga, Cs Hancz, P. Horn, T. Molnár, A. Szabó

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Four important Hungarian common carp (Cyprinus carpio L.) breeds (Attala mirror, Attala scaled, Hortobágy scaled and Szeged mirror) harvested from different fish farms were analysed in this study. Main body indices, slaughter characteristics, fillet fat content, and conventional fish flesh quality characteristics were measured and compared. The slaughter value of the mirror strains tended to exceed that of the scaled type carps. For the calculated body indices (profile, cross-sectional, head and tail index) the influence of strain was statistically proven. Fillet fat content was significantly (P<0.01) affected by strains/ponds. The pH value of the fillet was significantly influenced by the strain as a fixed factor. Large, strain dependent variability was proven in fat content besides identical fillet dry matter contents. It was assumed that culture conditions and strain largely influence and lead to a marked variability of the body composition and flesh quality of the most important Hungarian fish species.

Original languageEnglish
Pages (from-to)495-503
Number of pages9
JournalActa Alimentaria
Volume42
Issue number4
DOIs
Publication statusPublished - Dec 1 2013
Externally publishedYes

Keywords

  • common carp
  • meat quality
  • slaughter value

ASJC Scopus subject areas

  • Food Science

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