NUTRITIVE AND SENSORY EVALUATION OF DIFFERENT CARP SPECIES
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Authors
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B. B. SAHU
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G. MITRA
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P. K. MUKHOPADHYAY
Abstract
Seven Indian and exotic carps viz. rohu, catla, mrigal, grass carp, silver carp, common carp and calbasu ranging between 2.0 to 2.5 kg, were nutritionally evaluated by analysing proximate composition, seventeen amino acids and fatty acids. Sensory evaluation of brine cooked flesh samples were done following 9-point haedonic scale by semi-trained panelists. Catla , mrigal and grass carp had the highest protein percentage, whereas mrigal and calbasu had the highest and lowest fat content respectively. Calbasu had the highest moisture and grass carp the lowest. Lysine, methionine and arginine contents were highest in rohu, while least in calbasu. Marked variation in fatty acids profile among species were noted. Sensory evaluation ranked rohu first, followed by catla, mrigal, silver carp, calbasu, common carp and grass carp.
Key words: Carp, nutritive value, protein, amino acid, fatty acid, sensory evaluation.
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