Slaughter yield, proximate and fatty acid composition and sensory properties of rapfen (Aspius aspius L) with tissue of bream (Abramis brama L) and pike (Esox lucius L)

The manuscript presents a comparative analysis of slaughter yield, sensory traits and proximate and fatty acid composition of a little-known rapfen (Aspius aspius L) with bream (Abramis brama L) and pike (Esox lucius L). The experimental fish of each species were obtained under natural conditions between July and August. The rapfen was characterized by the highest slaughter yield of gutted and deheaded carcass (74.57%). The slaughter yields of fillet with skin (59.44%) and deskinned fillet (51.26%) were similar to those reported for pike, but higher than those of bream. Aroma and consistency of evaporated meat carcass obtained similar scores, whereas differences were demonstrated between flavour, colour and juiciness of rapfen and bream, and between colour and juiciness of rapfen and pike. The fat contents of rapfen and bream carcasses were similar (2.52% and 3.63%, respectively) and higher than that of pike (0.64%). The contents of protein (18.00–18.83%) and ash (0.99–1.01%) were alike in the three species examined. The concentrations of polyunsaturated fatty acids (PUFA) in 100 g carcasses of rapfen and bream were similar, and higher than in pike. The carcasses of the fish species examined differed in terms of the concentrations of monounsaturated fatty acids (MUFA). The total concentrations of n-6 fatty acids were different in rapfen, bream and pike, whereas concentrations of n-3 acids were higher than those reported for pike. Rapfen carcass had the highest concentration of docosahexaneoic acid (DHA; 22:6 n-3).