@conference{
author = "Babić, Jelena and Vidaković, Suzana and Rakita, Slađana and Kartalović, Brankica and Okanović, Đorđe and Bošković, Marija and Glišić, Milica and Ćirković, Miroslav and Teodorović, Vlado",
year = "2018",
abstract = "Production of smoked fish is one of the most important sector in European aquaculture.
Smoked common carp (Cyprinus carpio) and smoked trout (Oncorhynchus mykiss) are present in our country and they are more present on the market in the recent years. Smoking
fish is one of the most acceptable method of fish meat processing which is relatively inexpensive, has shortime of production, and is very acceptable on our market by the consumers
due to their preference to smoked products (smoked pork). Smoked fish is significant part of
human nutrition worldwide, due to the desirable sensory properties, high nutritional value,
high content of polyunsaturated fatty acids, liposoluble vitamins, essential minerals and
essential amino acids.
Apart from optimal amounts of essential fatty acids, the ratio of essential fatty acids is
very important. The World Health Organization has recommended that the ratio of polyunsaturated and saturated fatty acids should be above 0.4, and within polyunsaturated fatty
acids, the ratio of ω6 and ω3 polyunsaturated fatty acids should be less than 4. This ratio is
adequate in the most type of fish and fishery products.
In the present study, fatty acid composition of hot smoked common carp meat packed
in vacuum and modified atmosphere (MAP) with argon was analysed. For determination
of fatty acid composition, gas chromatograph Agilent 7890A with flame ionization detector (FID) and column Supelco SP-2560 (100 m x 0,25 mm; width stationary phase 0,20
μm) was used. The ratio of polyunsaturated and saturated fatty acids was according to
recommendation of the World Health Organization and it was above 1. Within polyunsaturated fatty acids, the ratio of ω6 and ω3 polyunsaturated fatty acids also was according to
recommendation, less than 4.
The results obtained from present study confirm that hot smoked common carp meat
should be significant part of well-balanced diet., Proizvodnja dimlјene ribe je jedan od najvažnijih sektora u ribarstvu Evrope. U našoj
zemlјi su zastupljeni dimlјeni šaran (Cyprinus carpio) i dimlјena pastrmka (Oncorhynchus
mykiss) koji su u poslednje vreme sve prisutniji na tržištu. Dimljenje riba je jedan od najprihvatljivijih načina prerade mesa riba, ne zahteva skupu opremu, proizvodnja kratko traje,
a prihvatljivost proizvoda na našem tržištu je, s obzirom na navike potrošača (kao što je
dimljeno svinjsko meso), veoma dobra. Dimljena riba predstavlja značajan deo ishrane ljudi
u svetu pre svega zbog poželjnih senzornih svojstava, kao i zbog visoke nutritivne vrednosti, visokog sadržaja polinezasićenih masnih kiselina, liposolubilnih vitamina, esencijalnih
minerala i esencijalnih aminokiselina. Pored optimalnih količina esencijalnih masnih kiselina, veoma je bitan i njihov odnos. Prema preporukama Svetske zdravstvene organizacije
odnos polinezasićenih i zasićenih masnih kiselina treba da bude iznad 0,4, a unutar polinezasićenih masnih kiselina, odnos ω6 i ω3 polinezasićenih masnih kiselina manji od 4. Ovaj
odnos je u mesu riba uglavnom adekvatan.
U ovom radu je analiziran masnokiselinski sastav toplo dimljenog šarana prethodno
upakovanog u vakuum i u modifikovanu atmosferu (MAP) sa argonom. Za određivanje
sastava masnih kiselina je korišćen gasni hromatograf Agilent 7890A sa plameno-jonizujućim detektorom (FID) i kolonom Supelco SP-2560 (100 m x 0,25 mm; debljina stacionarne
faze 0,20 μm).
Odnos polinezasićenih i zasićenih masnih kiselina u ovoj studiji je u skladu sa preporukama i iznosi čak i preko 1. Odnos ω6 i ω3 toplodimljenog šarana je u skladu sa preporukama, odnosno manji je od 4. Rezultati ove studije potvrđuju da bi toplodimljeni šaran s
aspekta masnokiselinskog sastava trebalo da bude značajan deo balansirane ishrane.",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
journal = "8th International Conference “Water & Fish”, Faculty of Agriculture, Belgrade-Zemun, Serbia June, 13 – 15. 2018",
title = "Fatty acid composition of hot smoked Common carp meat",
pages = "350-351",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2565"
}
