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¹ University of Food Technologies, Technological Faculty, Department of Meat and Fish Technology, 4002 Plovdiv, Bulgaria
² Agricultural University, Faculty of Agronomy, Department of Animal Science, 4000 Plovdiv, Bulgaria DOI : 10.4194/1303-2712-v17_2_19 Viewed : 7046 - Downloaded : 4684 The objective of this study was to compare the quality of meat from scaly and mirror varieties of local population carp (Cyprinus carpio L.). The experiment was carried out with two of fish: cultivated in conventional system - the carp was fed with 4.5 kg wheat per kg of fish growth and cultivated in organic system – the carp was fed with natural food from the ponds. In comparison to the conventional systems, the meat obtained from organic cultivated carp (Cyprinus carpio L.), was with 0.2 – 0.4 more alkaline pH; 1.5 – 2.0% higher water holding capacity; 0.7 – 1.3% higher total lipid content; 2.4 - 4.1% higher PUFAs concentration; 0.13 – 0.14 % higher lypolitical activity; 10.8 - 23.3% higher color redness (a*); 1.1 - 6.7% lower brightness of the color (L*) and 52.7 - 72.7% lower color yellowness (b*). The organic cultivated fresh and grill carp meat were assessed with 19 to 34% higher overall sensory scores resp. fish. The cultivation of carp in conventional system can be successfully replaced by organic cultivation. Keywords : Natural feed, fatty acid composition, sensory properties, water holding capacity, free fatty acids, lipid oxidation