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Ribogospod. nauka Ukr., 2025; 3(73): 111-127
DOI: https://doi.org/10.61976/fsu2025.03.111
UDC 639.371.5

Characteristics of quantitative and qualitative parameters of marketable products of various cyprinid species

H. Danylchuk, This email address is being protected from spambots. You need JavaScript enabled to view it. , ORCID ID 0000-0002-5647-4593, Mykolaiv National Agrarian University, Mykolaiv
B. Hrishyn,  This email address is being protected from spambots. You need JavaScript enabled to view it. , ORCID ID 0000-0003-3560-7649, Institute of Fisheries of the National Academy of Agrarian Sciences of Ukraine, Kyiv
Ya. Tuchapskyi, This email address is being protected from spambots. You need JavaScript enabled to view it. , ORCID ID 0000-0001-7444-119X, Institute of Fisheries of the National Academy of Agrarian Sciences of Ukraine, Kyiv

Purpose. To determine the market value and yield of fresh fish products from different processing methods of Ukrainian framed carp, Ukrainian scaly carp, silver carp and bighead carp.

Methodology. The study was conducted in the spring of 2024 at FF “Merkuryi” LLC. Age-4 Ukrainian framed and scaly common carps and age-4 silver and bighead carps were selected for the study. When sampling, great attention was paid to the uniformity of the selected specimens in terms of live weight. Among the indicators studied were the mass and specific fraction of the head, scales, fins, bones, viscera, and flesh of the body. The study also calculated the meatiness coefficient and the yield of fresh fish products.

Findings. The relative share of inedible parts of live fish was the largest in Ukrainian scaly carp — 51.5%, and the smallest in framed carp — 49.9%. For silver and bighead carps, on average, the inedible part accounted for slightly more than half of the total weight of the fish. The highest yield of the finished product of the studied fish from all processing methods were established when gutting the fish, the difference between the minimum and maximum value was 5.6%.

For all processing methods of the studied fish, except for gutting, the highest meatiness coefficient was in silver carp, while the minimum value, in accordance with the processing method, was more variable and differed in each of the species. Of all the methods of development in terms of meat qualities of finished fish products, filleting had the best performance, as it consisted of 100% fish flesh. High meatiness of all studied fish was also observed when processed into fish carcasses.

The profitability of production was high for all studied fish species and increased significantly when fish processing was applied. The highest level of profitability was achieved when processing fish into carcasses, where the yield of meat products was 82.1–83.4 %, while when gutting these figures were 55.7–60.5 %.

Originality. A study was conducted of the quantitative and qualitative parameters of unprocessed fresh fish and fresh fish products of various methods of developing the main objects of pond polyculture in Southern Ukraine. The mass indicators of fresh fish were determined, meatiness coefficients and yield of fresh fish products were determined using different processing methods.

Practical Value. The conducted study and the obtained results allow fishing enterprises to provide the population with complete nutrition and extend the shelf life of fresh fish by introducing fresh fish processing workshops.

Keywords: fish, mass indicators, edible and inedible parts, meatiness coefficient, yield of fresh fish products.

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