Product quality in different strains of tench (Tinca tinca) tested under controlled environmental conditions

Tench is produced in pond aquaculture in Europe and is highly valued by consumers. However, little is known about the product quality of this species, including body composition and flesh quality which are relevant for processing, storage and marketing. The experimental investigations indicate that tench are favorable in several parameters of body composition, e.g. carcass yield and fillet percentage, when compared with common carp. Organ weights show a trend toward a lower percentage than in other cyprinids. Composition of the tench fillets is similar to that of common carp. However, tench are able to store large amounts of fat on the fillet surface and intramuscularly, significantly affecting the sensorial characteristics. Technological parameters indicate that tench fillet is quite favorable for processing. In most of the samples analyzed, the water‐binding capacity of raw muscle was significantly better than in other species. Owing to a high energy content in tench muscle, the post‐mortem decrease in pH is very pronounced, which may lead to a rapid autolytic degradation of the tissue. When compared with common carp, tench fillets were favorable in terms of appearance due to a lighter flesh. Large variations in several product quality parameters reflect differences in fish size, age, sex, feeding, and genetic origin.