Investigation of quantity and chemical characteristics of bighead carp (Aristichthys nobilis) by-products
Okanović, Đorđe (Institute of Food Technology, Novi Sad (Serbia)) | Ristić, Milutin (Institute of Food Technology, Novi Sad (Serbia)) | Kormanjoš, Šandor (Institute of Food Technology, Novi Sad (Serbia)) | Tasić, Tatjana (Institute of Food Technology, Novi Sad (Serbia)) | Ikonić, Predrag (Institute of Food Technology, Novi Sad (Serbia)) | Šojić, Branislav (Faculty of Technology, Novi Sad (Serbia)) | Pelić, Miloš (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia))
Bighead carp (Aristichthys nobilis) successfully grow in polyculture with carp, feeding on plankton. It has good quality of meat for both con- sumption and industrial processing. Th e quantity of by-products obtained during primary processing of bighead carp and chemical characteristics of internal organs were investigated in this paper. Th e total average weight of by-products was 760.45 g (42.31%) in relation to live body weight, which was cca 1797.5 g. Th e by-product contributing to the largest quantity to total live body weight was the head with 529.39 g (29.45% of live body weight), followed by complete internal organs and tail and fi ns, which weighed 137.67 g (7.66%) and 68.82 g (3.83%), respectively Chemical com- position of internal organs of bighead carp was mostly water (60.99%), fol- lowing by crude fats and crude proteins (21.20% and 10.61%, respectively). Th e low collagen content (15.25% of total crude protein) indicates the high nutritional quality of protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digest- ible nitrogen was approximately equal to total nitrogen (92.04%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that bighead carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production.
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