Fatty acids profile in mechanically recovered meat from common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, Val.)

Abstract

The aim of this study was to analyze the fatty acids (FA) profile (in g.kg−1) and FA sums (∑SFA: saturated FA, ∑MUFA: monounsaturated FA, ∑PUFA: polyunsaturated FA, ratio ∑PUFAn−6/n−3) in wet tissue of mechanically recovered meat (MRM) from common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, Val.), and in the case of silver carp to analyze the fatty acids profile (in % of total fatty acids investigated) in internal fat. MRM from silver carp contained (in g.kg−1) more (P < 0.01) ∑PUFA: 18.90 ± 1.24 as a result of high levels of α-linolenic acid (5.37 ± 0.36), eicosapentaenoic acid (4.30 ± 0.31) and docosahexaenoic acid (4.15 ± 0.30). Common carp MRM contained (in g.kg−1) more (P < 0.01) ∑PUFAn−6 (9.70 ± 0.26), especially linoleic acid (8.03 ± 0.20). ∑PUFAn−3 in common carp MRM was present in small quantity (4.38 ± 0.14 g.kg−1). The internal fat from silver carp contained (in % of total fatty acids investigated) more ∑MUFA (P < 0.01) and ∑PUFA (P < 0.05) in comparison with silver carp MRM fat, however the ∑PUFAn−6/n−3 ratio in silver carp MRM (0.22 ± 0.01) and internal fat samples (0.24 ± 0.01) was comparable. This study indicates that the fatty acids profile in MRM and in the internal fat, particularly from silver carp (Hypophthalmichthys molitrix Val.), is valuable for human health.

Keywords

• separated or deboned fish meat
• lipid composition
• quality