Investigation of grass carp by-products from a fish farm in Vojvodina

59th International Meat Industry Conference

Okanovi, D.^1 ; Tasi, T.^1 ; Kormanjo, Š.^1 ; Ikoni, P.^1 ; Šoji, B.^2 ; Peli, M.^3 ; Risti, M.^1

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia^1

Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia^2

Scientific Veterinary Institute Novi Sad, Rumenaki put 20, Novi Sad, Serbia^3

关键词: Biological values;    Chemical characteristic;    Chemical compositions;    Collagen content;    Internal organs;    Nutritional qualities;    Primary processing;    Protein contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012044/pdf
DOI  :  10.1088/1755-1315/85/1/012044

来源: IOP

【 摘 要 】

The quantity of by-products obtained during grass carp primary processing and chemical characteristics of internal organs were investigated. The total average weight of byproducts was 783.69 g (36.99%) in relation to live body weight which was cca 2118.5 g. The by-product contributing the largest quantity to total live body weight was the head with 458.22 g (21.63% of live body weight), followed by complete internal organs and tail and fins, with weights of 198.03 g or 9.35% and 57.93 g or 2.73%, respectively. The chemical composition of internal organs from the grass carp was mostly water (65.55%), following by crude fats and crude proteins (17.47% and 13.35%, respectively). The low collagen content (13.43% of total crude protein) indicates the high nutritional quality of the protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digestible nitrogen was approximately equal to total nitrogen (89.38%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production.