Cholesterol content in meat of some Cyprinidae

Abstract

The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L), carp bream (Abramis brama L), baltic vimba (Vimba vimba carinata Pallas), zope (Abramis balerus L) and crucian carp (Carassius carassius gibelio Bloch) from the river Danube. Cholesterol content was examined in the function of season factor and individual weight. Cholesterol concentration in meat of white bream carp bream, baltic vimba, zope and crucian carp is on average level below 20 mg/100 g of meat, which makes meat of these fish species nutritively very valuable. Cholesterol content is variable during the season. Its concentration in meat and in lipids is lowest during spring, during summer it increases and during autumn decreases, except in meat of white bream. Body weight has influence on cholesterol content when its concentration is expressed as % of cholesterol in lipids. Its content in lipids decreases with increasing of individual weight, except in meat of carp bream

Komposisi Asam Lemak, Kolesterol, dan Deskripsi Jarinagn Fillet Ikan Kakap Segar dan Goreng

“…Kandungan kolesterol fillet ikan kakap merah segar adalah 20 mg/ 100 g. Hasil ini lebih rendah dibandingkan Mathew et al (1999) yaitu sebesar 95,5 mg/ 100 g. Pada fillet ikan kakap merah goreng kandungan kolesterol mengalami perubahan menjadi 60 mg/ 100 g. Zivkovic et al (2002) menyatakan kandungan kolesterol pada ikan dipengaruhi oleh spesies, jenis kelamin, musim, nutrisi pakan dan kandungan asam lemak tak jenuh majemuk.…”

Impact of the environmental factors on the total cholesterol content in the meat of freshwater fish of Poland

“…The total cholesterol content in the meat of fish depends on the species, age, sex, spawning cycle, harvesting period and geographical location of the reservoir (Donmez, 2009;Komprda et al, 2003;Piironen et al, 2002;Živković et al, 2002). Bieniarz et al (2001) confirmed a statistically significant differences in the total cholesterol content in the meat of some line of carp (Cyprinus carpio L.) depending on the age and season.…”