Processing of carp
459
Table.
2.
Energetic value of carp flesh and warm—blooded animal meat
(in 100 g)
Energetic
Content
value
Protein
Fat
Authors
“ _ _ —j …? —
(J)
(Z)
(Z)
Carp
402
16.0
3.6
Shevcenko (1978)
_{ ï f
Carp
632
19.0
7.0
Hruby (1983)
Carp
(non—fed)
348
17.6
1.2
Steffens (1974)
_;
(fed)
773
16.1
12.7
Carp (cultured in heated
effluents and fed With
pellets) < 1000 g
546
17.5
6.3
-
1000—2000 g
575
17.0
7.2
Steffens (1974)
—
>
2000 g
777
17.3
12.3
Beef
782
18.9
12.4
MUtton
849
16.3
15.3
Shevcenko (1978)
Pork (fatty)
2046
11.4
49.3
Pork (standard)
1485
14.6
33.0
.
.
.
\
Duck
1695
15.8
38.0
Shevcenko (1978)
Goose
1724
15.2
39.0.
—
with glycide feeds. All fish proteins includes the essential
(valine, isoleucine, leucine, lysine, methionine, thre0nine, tryptophane,
phenylalanine) indispensable to man.
‘
_
The carp fat is characterized by high fatty acid glyceride (around 20 %
Saturated and 80 % of unsaturatèd fatty aCids). Carp fat contains'large_
Quantities Of linolei‘c, linblenic and
acids (ZLaitsev et al.,“’l969).
on vitamins and minerals in carp is limited (Zaitsev
1969
_
vace1ç,‘ 1975)
‘
'
°
,
f
Specific information has been published on chemical changes OCCuring in
proceSSed carp meat; i.e. changes in the lipid cbmpositi
cooked mided
during froZen storage (Mai and
and on
Chemical soluble muscle‘proteîs of carp at
from
50 to 100°C
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