Pregledni rad
https://doi.org/10.31727/m.19.5.2
Common carp - still unused potential
Meta Sterniša
; Sveučilište u Ljubljani, Biotehnološki fakultet, Odsjek za prehrambenu znanost i tehnologiju
Jan Mraz
; South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in Česke Budejovice, Česke Budejovice, Czech Repu
Sonja Smole Možina
; Sveučilište u Ljubljani, Biotehnološki fakultet, Odsjek za prehrambenu znanost i tehnologiju
Sažetak
Carps are the most cultured fish worldwide. Their production is still increasing. Common carp is the third most produced fish species, but in year 2014 only 2.32% of the total was produced in Europe. Together with trout aquaculture, the production of carp in Europe is the most important one. The majority is tied to aquaculture, only about 10% is captured. Carp market relies mainly on domestic production. However, trade between countries is still traditionally based on live fish, only a small part presents fresh chilled and frozen fish. In the lowlands without access to the sea, but with a possibility of aquaculture production in ponds, carps represent a good potential as a nutrient source for the local population throughout the year. Consumption of carps is primarily local where the market offers variety of carp meat products. Carp, like other fish, has good nutritional value, with quality and nutritional animal proteins and lipids as well as micronutriens. Despite the favorable content of valuable nutrients, freshwater fish are often overlooked as their source, so there is still space for improvement by transferring more knowledge to the consumers and developing new attractive and innovative products. As an example of good practice, an omega-3 carp trademark is mentioned. It was developed in Czech Republic on the basis of traditional common carp production, but offering consumers a new value-added product
Ključne riječi
common carp; aquaculture production; nutritional value; inovative food products
Hrčak ID:
187764
URI
Datum izdavanja:
5.10.2017.
hrvatski njemački talijanski španjolski
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