Effect of different weights of common carp on its chemical composition

Abstract

The chemical composition of common carp depends on age, sex, type of nutrition, and the environment in which it lives. Knowing the chemical composition helps in choosing the appropriate species for the food industry and human nutrition. Also, the chemical composition has an important role in the quality of fish meat. In this research, 30 common carp fish were taken at different weights that ranged between (400-2000) g. The percentages of each of the dry matter, protein, fat, and ash were measured in special laboratories for industries. The results showed that the average moisture content was 27.80%, protein 15.52%, fat 10.48%, and ash 1.79%. The results of this research showed that there was no significant difference (0.05˃P) between the fish samples under study. The samples were stored by freezing at -18°C to see the effect of freezing on their chemical properties. The results were as follows: moisture were 80% ,80.17% , 80.50% , 81.50% and 82.56%  for treatment T1,T2,T3,T4,T5 respectively. the protein values of all studied samples stored by freezing, as they reached 15.44, 15.0, 15.22, 14.90 and 15.33%  respectively. On the other hand, the results showed that the ash percentage did not change during the freezing period.   The different weights of the fish have no relationship in the content of the chemical composition of the fish meat (moisture, protein, fat, ash), and the weight of the fish does not affect the quality of the meat