Abstract: In this research, the seasonal variation in the chemical composition and fatty acid profile of fillets from wild common carp were assessed. The protein, lipid and moisture content as well as the fatty acid profile were determined. The results showed that the lipid and protein content in wild carp samples decreased from Summer to Spring and the moisture content of fillets increased from Summer to Spring. Monounsaturated Fatty Acids (MUFA) in carp were found to be higher than levels of Saturated Fatty Acids (SFA) and Polyunsaturated Fatty Acids (PUFA) in all seasons. The PUFA content of fillets was found to be higher than that of SFA in Winter and Spring. Palmitic acid was the major SFA (12.99-16.18%) in all seasons. Oleic acid was identified as the major MUFA (19.05-25.11%). Docosahexaneoic Acid (DHA) was the major PUFA (5.98-11.61%) in all seasons. The maximum concentration of DHA was found in Autumn and Winter but the Eicosapentaneoic Acid (EPA) concentration did not fluctuate in different seasons. The maximum concentrations of lipids and protein were found in Summer. Poly-unsaturated fatty acids increased in the cold season.
S. Yeganeh, B. Shabanpour, H. Hosseini, M.R. Imanpour and A. Shabani, 2012. Seasonal Variation of Chemical Composition and Fatty Acid Profile of Fillet in Wild Common Carp (Cyprinus carpio) in Caspian Sea. Journal of Food Technology, 10: 24-31.