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A comparison of selected quality features of the tissue and slaughter yield of wild and cultivated pikeperch Sander lucioperca (L.)

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Abstract

The study focused on the comparison of carcass and fillet yields, fillet color, the content of basic components, and the fatty acid composition of tissue from cultivated and wild pikeperch. There was no variation in yield between carcasses and fillets. The brightness and redness of the color of the fillet surfaces of both types of fish were comparable, although the yellowness, chromaticity and shade of color differed. The tissue of cultivated fish had three times more fat (2.87%) than did that of wild fish; the difference was compensated for by water content. The protein and mineral component contents did not vary significantly. The total levels of saturated and monounsaturated acids in the tissue lipids in 1 g of fat varied. No differences were observed between the total amount of polyunsaturated fatty acids (PUFA), PUFAn-3, PUFAn-6, or in the n-3/n-6 proportion. One consequence of the higher fat content in cultivated pikeperch tissue was that the contents of eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) acids per 100 g of fillet were significantly higher than in the tissue of wild pikeperch.

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Authors and Affiliations

  1. Chair of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszyński, 1, 10-718, Olsztyn-Kortowo, Poland

    Barbara Jankowska & Tomasz Żmijewski

  2. Inland Fisheries Institute, ul.Oczapowskiego, 10, 10-719, Olsztyn-Kortowo, Poland

    Zdzisław Zakęś & Mirosław Szczepkowski

Authors
  1. Barbara Jankowska
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  2. Zdzisław Zakęś
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  3. Tomasz Żmijewski
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  4. Mirosław Szczepkowski
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Correspondence to Barbara Jankowska.

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Jankowska, B., Zakęś, Z., Żmijewski, T. et al. A comparison of selected quality features of the tissue and slaughter yield of wild and cultivated pikeperch Sander lucioperca (L.). Eur Food Res Technol 217, 401–405 (2003). https://doi.org/10.1007/s00217-003-0757-5

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  • DOI: https://doi.org/10.1007/s00217-003-0757-5

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