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  • 1 University of Veterinary and Pharmaceutical Sciences Department of Meat Hygiene and Technology Palackého 1-3 612 42 Brno Czech Republic
  • | 2 University of South Bohemia Research Institute of Fish Culture and Hydrobiology Zátiší 728/II 389 25 Vodňany Czech Republic
  • | 3 University of South Bohemia České Budějovice Faculty of Agriculture Studentská 13 370 05 České Budějovice Czech Republic
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The aim of the study was to compare the quality of edible parts of three experimental groups of carp, i.e. pure line of Přerov scaly carp (PS), hybrid line of Přerov scaly carp and northern mirror carp (PS×M72), the hybrid line of Přerov scaly carp and Ropsha scaly carp (PS×ROP), with the quality of edible parts of control hybrids of Hungarian and northern mirror carp (M2×M72) in harvest size (K 3 ). The chemical composition of edible parts of the experimental groups of carp (PS, PS×M72, PS×ROP) was comparable with that of the control group (M2×M72). The highest fat content (89.8±1.94 g kg −1 ) was found in the fillet of PS×ROP hybrids (P<0.05). Of EAA sum (48.54±0.31%) in the fillet of PS×ROP hybrids, Lys (9.17±0.47%) and Leu (8.28±0.49%) were the most abundant. In comparison with organs, their fillet contained more His (4.38±0.34%, P<0.01), the ovaries more Val (11.65±0.37%, P<0.01) and testes more Ile (8.13±0.53%, P<0.01), Lys (11.70±0.63%, P<0.01) and Arg (10.44±0.27%, P<0.01). In the hepatopancreas of PS×ROP hybrids Phe (4.86±0.25%, P<0.05) was the most abundant. The fillet of PS×ROP hybrids contained SFA sum (21.37±0.46%), MUFA sum (64.20±0.57%) and PUFA sum (14.56±0.34%) in the ratio of 1:3:0.7. Of the fatty acids PUFA n-3 sum (2.39±0.09%), the most abundant in the fillet of PS×ROP hybrids was the essential linolenic acid C18:3n-3 (0.86±0.09%) and the eicosapentaenic acid C20:5n-3 (0.69±0.09%) and the docosahexaenic acid C22:6n-3 (0.35±0.02%). The PUFA n-6/n-3 ratio in the fillet of PS×ROP hybrids was 3.25±0.18. The quality of edible parts of PS×ROP hybrids was comparable with that of commercially farmed M2×M72 mirror carp. From the point of view of chemical evaluation of the quality of edible parts, PS×ROP hybrids can be recommended for commercial farming in aquacultures.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
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2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
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5 Year
0,899
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0,17
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Nutrition & Dietetics 88/103 (Q4)
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Food Science & Technology 142/160 (Q4)
Citable
59
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Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
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per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
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Address
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ISSN 0139-3006 (Print)
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