Fatty acids composition in raw muscle and barbecue of Cyprinus carpio

Subject Areas : New Technologies in Aquaculture Development

Received: 2021-05-02 Accepted : 2021-05-02 Published : 2015-11-22

Keywords: fish, Cyprinus carpio, Keywords: Fatty acid, Barbecue Fillet,

Abstract :

Abstract[1] The object of this study was to detect fatty acids composition in raw muscle and barbecue fillet of Cyprinus carpio. Twelve samples of farmed carp were collected from Azadegan warm water fish culture complex in Ahwaz. The results showed that the level of SFA and PUFA in raw muscle was higher than their level in barbecue, but MUFA was higher in barbecue fillet. Oleic acid was the dominant fatty acid in raw muscle (41.43%) and barbecue fillet (48.01%) of farmed carp, while Gadoleic acid was not detected. There were no significant differences between EPA, n-3 and n-3/n-6 levels in raw muscle and barbecue fillet, but DHA and n-6 had significant differences. N-3 and n-6 fatty acids in raw muscle of Cyprinus carpio were higher than barbecue fillet, while EPA and DHA in barbecue fillet of Cyprinus carpio was higher than raw muscle.  * Corresponding Authors; Email: [e-mail]