Aquacultural and socio-economic aspects of processing carps into some value-added products

Sehgal, H. S.; Sehgal, Gurpreet K.

doi:10.1016/s0960-8524(01)00182-1

Cited by 18 publications

(15 citation statements)

References 9 publications

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“…This increase in fish production has corresponded with an increase in the consumption of fish meat as an alternative or substitute for red meat. Besides, carp culture has a great potential for waste utilization and thus for pollution abatement (suManTaDinaTa, 1995;segHal & segHal, 2002).…”

mentioning

confidence: 99%

Environmental factors influencing the slaughter value and flesh quality of the common carp in four typical fish farms in Hungary

Varga¹,

Hancz²,

Horn³

et al. 2013

Acta Alimentaria

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Four important hungarian common carp (Cyprinus carpio l.) breeds (attala mirror, attala scaled, hortobágy scaled and Szeged mirror) harvested from different fish farms were analysed in this study. Main body indices, slaughter characteristics, fillet fat content, and conventional fish flesh quality characteristics were measured and compared. the slaughter value of the mirror strains tended to exceed that of the scaled type carps. For the calculated body indices (profile, cross-sectional, head and tail index) the influence of strain was statistically proven. Fillet fat content was significantly (P<0.01) affected by strains/ponds. The pH value of the fillet was significantly influenced by the strain as a fixed factor. Large, strain dependent variability was proven in fat content besides identical fillet dry matter contents. It was assumed that culture conditions and strain largely influence and lead to a marked variability of the body composition and flesh quality of the most important Hungarian fish species.

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confidence: 99%

Environmental factors influencing the slaughter value and flesh quality of the common carp in four typical fish farms in Hungary

Varga¹,

Hancz²,

Horn³

et al. 2013

Acta Alimentaria

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“…Karthikeyan et al (2007) studied biochemical composition of seven dried freshwater fish products. In Punjab alone, there is a potential of consuming 32,448 tons per annum of such value-added products (Sehgal and Sehgal 2002). Fish patty is a convenience ready-to-cook product, which can be used in fish burger and is in good demand.…”

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confidence: 99%

Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

et al. 2010

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Fish patty from common carp (Cyprinus carpio Linn.) which has low consumer preference due to the presence of intramuscular spines was developed and the effects of fish weight and the type of extender on product quality were determined. Six different types of fish patties were prepared by using the fish belonging to 3 weight groups (250-500 g, 501-750 g, and 751-1,000 g) and using 2 extenders (boiled potato and corn flour). Patties containing potato had higher moisture (70.6-73.3%), protein (31.5-32.7%) and lipid (3.3-4.6%) contents than those with corn flour (60-65.2, 27.8-33.3, 2.6-3.8%, respectively). Cooking decreased protein but increased lipid, soluble sugars, and gross energy contents of patties. Corn flour used patties gave higher cooking yield than those with boiled potato. These also had higher fat retention capacity and gross energy values. The 501-750 g group patties containing boiled potato had significantly higher scores for texture and overall acceptability.

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“…Jian (2002) opined that this fish species can bear variable climatic conditions and that it improves pond bottom by turning over bottom soils, releasing nutrients for microscopic plants and exposing debris to the sunlight (Ritvo et al, 2004). Microscopic life gets these nutrients from cow dung, poultry, pig, duck, goat and sheep excreta, biogas slurry and artificial feed, which are frequently added to fish ponds to enhance pond productivity (Sehgal and Sehgal, 2002) and are available only when they are fully dispersed and suspended in water column, which common carp can easily do if present in pond.…”

Section: Impacts Of Common Carp On Fish Farmingmentioning

confidence: 99%

A review of introduction of common carp Cyprinus carpio in Pakistan: origin, purpose, impact and management

Khan¹,

Shahzad

Chatta

et al. 2016

Croatian Journal of Fisheries

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Common carp Cyprinus carpio was introduced from Thailand to Pakistan in 1964 for the purpose of aquaculture. Due to its high tolerance to temperature and turbidity, and prolific pond breeding habit, it was established promptly in most of natural inland waters, including rivers, lakes, streams, canals, wetlands and even village ponds of the country. Although common carp became one of the most abundant cyprinid species in inland waters and important food fish in Pakistan, its impact is not well documented. Fish farming of common carp has been carried out in Pakistan since 1970; initially it grew slowly but now it is playing an important role in the economy of the country by employing more than 400,000 people. Nowadays, farming of freshwater carps is present throughout Pakistan, especially in the provinces of Punjab and Sindh. There is a huge potential in common carp farming and it could help increase the livelihood of people and gross domestic product (GDP) of the country as well. Still, there is a need to improve the fish farming practice to meet the world-class demands that could only be possible by the keen interest of policy makers and stake holders with better management.

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Aquacultural and socio-economic aspects of processing carps into some value-added products

Cited by 18 publications

References 9 publications

Environmental factors influencing the slaughter value and flesh quality of the common carp in four typical fish farms in Hungary

Environmental factors influencing the slaughter value and flesh quality of the common carp in four typical fish farms in Hungary

Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

A review of introduction of common carp Cyprinus carpio in Pakistan: origin, purpose, impact and management

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