Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (Carassius gibelio)

摘要

Examination of the proximate nutritional composition of Prussian Carp fish fillets revealed substances with health-promoting or functional properties for humans. High-value constituents, such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, were higher in skin-on fillets than in skinned products, but nutritionally controversial compounds were higher in the former. Fortunately, the obtained values did not exceed the limits adopted for fresh fish and/or fish fit for consumption. This study implies that Prussian Carp can be used on a larger scale in the food industry, thereby facilitating control of the growing domestic population of this species.