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Heavy Metals in the Common Carp (Cyprinus carpio L.) from Three Reservoirs in the Czech Republic
atomic absorption spectrometry cadmium fish lead mercury
2016/12/9
Toxic metals (cadmium, lead, and mercury) in the tissues of common carp fished from three reservoirs (Pilská, Domaninsky, and Matějovsky) in the Bohemian-Moravian Highlands were measured in the period...
Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat
organoleptic quality fish product
2015/3/4
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated.
The products were subjected to sensory evaluation (cold: max. +4°C, heated in wate...
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
DHA EPA TBARS nutritional quality
2014/10/11
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats wer...
Nutritional value of the protein of consumer carp Cyprinus carpio L.
amino acid profile fish food of standard value
2014/2/24
The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content wa...
Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
SFA MFA PUFA liquid protein fatty acid composition fillet
2014/2/25
Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of...