Impact of the environmental factors on the total cholesterol content in the meat of freshwater fish of Poland
Authors
Magdalena STANEK
Division of Biochemistry and Toxicology, Faculty of Animal Breeding and Biology, University of
Science and Technology, Mazowiecka Street 28, 85-084 Bydgoszcz, Poland
Wojciech ANDRZEJEWSKI
Division of Inland Fisheries and Aquaculture, Institute of Zoology, Faculty of Animal Breeding and
Biology, Poznań University of Life Sciences
Bogdan JANICKI
Division of Biochemistry and Toxicology, Faculty of Animal Breeding and Biology, University of
Science and Technology, Mazowiecka Street 28, 85-084 Bydgoszcz, Poland
The aim of the work was to determine the total cholesterol content in the meat of perch (Perca fluviatilis L.), Prussian carp (Carassius auratus gibelio), ruffe (Gymnocephalus cernua L.) and sander (Sander lucioperca L.) collected from Lake Gopło, Lake Góreckie and to compare the cholesterol content between females and males of ruffe caught in different seasons from Lake Gopło. The study involved 84 samples of fish meat. The cholesterol content was determined with the modified Liebermann-Burchardt colorimetric method using a Shimadzu spectrophotometer (UV-VIS-NIR-3100). As analyses indicated there were no statistically significant differences in the total cholesterol content in the meat of females and males of ruffe caught during spring (42.27 and 44.35 mg·100 g-1, respectively). The statistically significant differences were determined between individuals of females and males of ruffe collected in autumn from Lake Gopło. These values ranged from 48.95 mg·100 g-1 for females to 59.29 mg·100 g-1 for males. There were found no statistically significant differences in the total cholesterol content in the meat of perch collected from Lake Gopło (57.80 mg·100 g-1) and Lake Góreckie (61.45 mg·100 g-1). Analyses which concerned the total cholesterol content in the meat of four different fish species collected from Lake Gopło confirmed a statistically significant interspecies differences in the total cholesterol content. These values ranged from 52.77 mg·100 g-1 (in the meat of sander) to 61.12 mg·100 g-1 (in the meat of Pruscian carp).
