pdf35

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.

REFERENCES

  1. Zakon Ukrainy “Pro rybne hospodarstvo, promyslove rybalstvo ta okhoronu vodnykh bioresursiv” 21 bereznia 2023 r. № 2989-IX. Baza danykh «Zakonodavstvo Ukrainy». zakon.rada.gov.ua. Retrievedfrom: https://zakon.rada.gov.ua/laws/show/2989-20#n12.
  2. Zakon Ukrajiny “Pro vnesennja zmin do dejakykh zakonodavchykh aktiv Ukrajiny shhodo udoskonalennja derzhavnogho reghuljuvannja v ghaluzi rybnogho ghospodarstva, zberezhennja ta racionaljnogho vykorystannja vodnykh bioresursiv ta sferi akvakuljtury” 21 bereznja 2023 roku № 2989-IKh. Baza danykh «Zakonodavstvo Ukrainy». zakon.rada.gov.ua. Retrievedfrom: https://zakon.rada.gov.ua/laws/show/2989-20#n12.
  3. Rozporiadzhennia Kabinetu Ministriv Ukrainy “Pro skhvalennia Stratehii rozvytku haluzi rybnoho hospodarstva Ukrainy na period do 2030 roku ta zatverdzhennia operatsiinoho planu zakhodiv z yii realizatsii u 2023-2025 rokakh” vid 2 travnia 2023 r. № 402-r. zakon.rada.gov.ua. Retrievedfrom: https://zakon.rada.gov.ua/laws/show/402-2023-%D1%80#Text.
  4. Food and Agricultural Organization of the United Nations (FAO). (2020). The state of world fisheries and aquaculture. Rome: FAO.
  5. Miao, W., & Wang, W. (2020). Trends of aquaculture production and trade: Carp, tilapia, and shrimp. Asian Fisheries Society, 33, 1-10.
  6. Lasner, T., Mytlewski, A., Nourry, M., Rakowski,M., & Oberle M. (2020). Carp land: Economics of fish farms and the impact of region-marketing in the Aischgrund (DEU) and Barycz Valley (POL). Aquaculture, 519, 734731. https://doi.org/10.1016/j.aquaculture.2019.734731.
  7. Stasyshen, M. S. (2010). Ekolohozbalansovanyi rozvytok rybohospodarskoho kompleksu Ukrainy. Kyiv: RVPS Ukrainy NAN Ukrainy.
  8. Arellano, J. M., et al. (2000). Accumulation and histopathological effects of copper in gills and liver of Senegales Sole, Solea senegalensis and Toad Fish, Halobatrachus didactylus.Ecotoxicol. Environ. Restor., 3(1), 23-28.
  9. Palamarchuk, A. S., Kushnirenko, N. M., & Hlushkov, O. A. (2020). Kontrol yakosti, bezpeka ta ekolohiia v haluzi (rybopererobna haluz): navch. posib. do lab. zaniat. Odesa: Helvetyka.
  10. Ofis efektyvnoho rehuliuvannia BRDO. Analiz rybnoi haluzi Ukrainy. brdo.com.ua.Retrievedfrom: https://brdo.com.ua/wp-content/uploads/2024/07/ZK-Analiz-rybnoi-galuzi-Ukrai-ny.pdf.
  11. Andrieieva, D. M., & Danylchuk, G. A. (2020). Influence of processing methods on the nutritional indicators of pond fish products. Taurian Scientific Herald, 111, 174-181. https://doi.org/10.32851/2226-0099.2020.111.24.
  12. Postnov, H. M., Chervonyi, V. M., Maksimenko, M. M., Gulyi, A. V., Omelchenko, O. V., &Apanasenko, A. I. (2018). Perspektyvy vykorystannia tekhnolohii hlybokoi pererobky stavkovoi ryby. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv, 2(37), 59-65. elibrary.donnuet.edu.ua.Retrievedfrom: http://elibrary.donnuet.edu.ua/1460/1/Postnov_Chervonyi_Maksymenko_Hulyi_Omelchenko_Apanasenko_article_2018.pdf.
  13. Pivovarov, O. A., Kovalova, O. S., & Koshulko, V. S. (2024). Innovatsiini tekhnolohii pererobky ryby, rybnykh vidkhodiv, nerybnykh i morskykh produktiv: navchalnyi posibnyk. ­surl.li. Dnipro: DDAEU. Retrieved from:https://surl.li/jmukgo.
  14. Hrytsynyak, І. I., Kurinenko, G. A., & Gurbik, V. V. (2022). NativeTypesofCarpinAquacultureofUkraine (a Review). HydrobiologicalJournal, 58(1), 34-44. https://doi.org/10.1615/HydrobJ.v58.i1.40.
  15. Chervonyi, V. M., Kononykin, V. D., Perekrest, V. V., & Bondarenko, O. O. (2020). Problemy vprovadzhennia bezvidkhodnoi tekhnolohii pererobky stavkovoi ryby ta sposoby yikh vyrishennia. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 2(32), 118-126. repo.btu.kharkov.ua.Retrievedfrom: https://repo.btu.kharkov.ua/handle/123456789/2473.
  16. Aberoumand, A., Ziaei nejad, S., Baesi, F., & Kolyaee, Z. (2018). Comparative studies on effects of freezing on physicochemical properties of fillets two fish species in Iran.Food Science and Technology, 12(1). https://doi.org/10.15673/fst.v12i1.835.
  17. Kushnyrenko, N., Palamarchuk, A., & Patyukov, S. (2021). Justification of the innovative method of preliminary processing of fish raw materials. Food Science and Technology, 15(2). https://doi.org/10.15673/fst.v15i2.2106.
  18. Dyshliuk, N., Usenko, S., Slobodyanyuk, N., Mazurkevych, T., & Stehnei, Zh. (2023). Microstructural analysis of frozen and salted fish and seafood meat. Ukrainian Journal of Veterinary Sciences, 14(1), 26-38. https://doi.org/10.31548/veterinary1.2023.26.
  19. Bal, I., Lebsky, S., Tolok, G., Ustymenko, I., & Kyslytsia, Ya. (2023). State and prospects of fish processing technologies. Animal Science and Food Technology, 14(4), 9-25. https://doi.org/10.31548/animal.4.2023.09.
  20. Jezierski, A., & Leszczyńska, С. (2003). Historia Gospodarcza Polski. Warszawa: Key Text, 99-101.
  21. Guziur, J., Białowąs, H., & Milczarzewicz, W. (2003). Ribactwo stawowe w stavach karpiowych, urządzeniach pezemysłowych oraz małych zbiornikach śródlądowych. Warszawa.
  22. Abson, D., Fischer, J., & Leventon, J.,et al. (2017). Leverage points for sustainability transformation. Ambio, 46,3039. https://doi.org/10.1007/s132800160800-y
  23. Shishman, G. F., Bekh, V.V., Martseniuk, V.P., Martseniuk, N.O., & Plishch, J.O. (2019). Heterosis assessment of intra breed types crossing in one summer old common carps. Animal science and food technology, 10(3), 74-79. https://doi.org/10.31548/animal2019.03.074.
  24. Oleksiienko, O. O., & Hrytsyniak, I. I. (2007). Vnutrishnoporidna struktura ukrainskykh koropiv. Rybohospodarska nauka Ukrainy, 1, 21-27.
  25. Oleshko, M. O., et al. (2020). Rybnytsko-biolohichne otsiniuvannia pomisnykh koropiv ukrainskoi selektsii na pershomu rotsi zhyttia. Tekhnolohiia vyrobnytstva i pererobky produktsii tvarynnytstva, 1, 132-141.
  26. Kurinenko, G. A., & Syrovatka, D. A. (2022). Characteristics of local annuals of Galician and Lyubyn carp as a component  of synthetic selection. Forecasts and prospects of scientific discoveries in agricultural sciences and food: International scientific conference, August 30–31, 2022. Riga, the Republic of Latvia: proceedings. Riga, Latvia: Baltija Publishing, 122-126.
  27. Volkhova, T.V., & Holembovska, N.V. (2021). State and prospects of fish market development in Ukraine. Scientific World Journal, 1(07-01), 44-50. https://doi.org/10.30888/2663-5712.2021-07-01-013.
  28. Kurinenko, H. A., Syrovatka, D. A., & Krasnopolska, O. V. (2023). Zastosuvannia metodu syntetychnoi selektsii v roboti z novymy vnutrishnohorodnymy typamy ukrainskykh porid koropa.Ahrarna nauka – vyrobnytstvu, 2, 23.
  29. Mykytiuk, P. V. (1999). Tekhnolohiia pererobky ryby. Kyiv: Kyivska pravda.
  30. Shumilo, H. I. (2008). Tekhnolohiia pryhotuvannia yizhi. Kyiv: Kondor.
Home2025№ 3/2025 (73)2025_03-111_127-Danylchuk