The effect of the fishing season on the use value and physicochemical properties of the meat of selected fish species reared in Polish aquaculture

The objective of the research was to evaluate the impact of the fishing season on the value in use and physicochemical properties of the meat of selected fish species reared in Polish aquaculture. The study was conducted on five species: rainbow trout, common carp, grass carp, pike and tench. Fish were obtained from farms located in the Lublin Voivodeship in two seasons (spring/summer and autumn/winter). Morphometric measurements of the fish were performed, the percentage shares of body parts were assessed, and the physicochemical properties of the muscle tissue were measured: pH, electrical conductivity, water holding capacity, and CIE L*a*b* colour characteristics. The fishing season significantly affected the body weight of carp, rainbow trout and pike, the greatest body height of carp and rainbow trout, and the total length and head length of pike. Pike, grass carp and tench had significantly lower Fulton’s condition factors in the autumn/winter season than in the spring/summer season. The season significantly influenced the share of viscera in rainbow trout and grass carp, and that of fins in carp and rainbow trout. A significant impact of the season was also noted in the case of pH in rainbow trout and tench, electrical conductivity in trout, pike and tench, and the M/T ratio in grass carp and tench. Chromatic parameters differed significantly between seasons in pike (a*) and in carp and rainbow trout (b*).