Possibilities of the quality control and assurance in fish culture. II. Environmental and technological effects on the carp meat quality
1999
Csengeri, I.(Haltenyesztesi Kutato Intezet, Szarvas (Hungary)) | Sandor, Zs.(Haltenyesztesi Kutato Intezet, Szarvas (Hungary)) | Lengyel, P.(Haltenyesztesi Kutato Intezet, Szarvas (Hungary)) | Gyore, K.(Haltenyesztesi Kutato Intezet, Szarvas (Hungary)) | Szabo, P.(Haltenyesztesi Kutato Intezet, Szarvas (Hungary)) | Pekar, F.(Haltenyesztesi Kutato Intezet, Szarvas (Hungary)) | Oncsik, M.(Ontozesi Kutato Intezet, Szarvas (Hungary))
The harmonisation of the quality standards among the countries of European Union and associated states (like Hungary) requres both the adaptation of EU standards in Hungary and the development of the quality of Hungarian aquaculture products. In addition, the quality assurance and the establihement of the "good agriculture practice" (GAP) (or "good aquaculture practice") in the Hungarian fish production needs research effort to find particular elements of fish production technologies, what determine and affect the quality of Hungarian fishery products. In order to contribute to the solution of the above needs, the present project aimed investigations on the seasonal, developmental and environmental effects in the variation of the quality of Hungarian fish products. Fish samples were collected from Oxbow Lake of River Koros at szarvas (Hungary) and from local fishponds.
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