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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