The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F15%3A43888613" target="_blank" >RIV/60076658:12520/15:43888613 - isvavai.cz</a>
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12134/abstract;jsessionid=FFF9C6073087C9FC496178F84909C8FE.f04t01" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12134/abstract;jsessionid=FFF9C6073087C9FC496178F84909C8FE.f04t01</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jtxs.12134" target="_blank" >10.1111/jtxs.12134</a>
Alternative languages
Result language
angličtina
Original language name
The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat
Original language description
The aim of this study was to evaluate the main quality parameters in relation to two different carp culture systems. The quality of common carp fillet, such fat content, fatty acid composition, textural properties and sensory parameters, was evaluated. Carps were harvested from semi-intensive (SIS) and extensive (ES) systems, respectively. The results show no significant differences between the groups in organoleptic tests. However, significant differences (P<0.05) were observed in the textual parameters (especially hardness). A difference in the fat content and fatty acid profile (P<0.05) between two different carp culture systems was also observed. This study shows that the quality of common carp fillets particularly depends on the culture system used. Feeding strategies as well as general pond management are therefore of critical importance to enhance the overall quality of common carp fillets and meet the consumer demands. Practical ApplicationsThe present study gives insight into
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Texture Studies
ISSN
0022-4901
e-ISSN
—
Volume of the periodical
46
Issue of the periodical within the volume
5
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
345-352
UT code for WoS article
000362407900004
EID of the result in the Scopus database
—