Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (Cyprinus carpio L.) fillets under refrigerated storage conditions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F16%3A43890685" target="_blank" >RIV/60076658:12520/16:43890685 - isvavai.cz</a>

Result on the web

<a href="http://link.springer.com/article/10.1007%2Fs10499-016-0040-y#enumeration" target="_blank" >http://link.springer.com/article/10.1007%2Fs10499-016-0040-y#enumeration</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s10499-016-0040-y" target="_blank" >10.1007/s10499-016-0040-y</a>

Result language

angličtina

Original language name

Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (Cyprinus carpio L.) fillets under refrigerated storage conditions

Original language description

Microbiological quality, sensory attributes and consumer preferences of common carp (Cyprinus carpio L.) fillets descaled by four different methods under two storage conditions (air packed and vacuum packaged) and refrigerated storage conditions were studied. Farmed common carps (scaly and mirror), of marketable size (2.2 kg, 3 years old), were randomly divided into four experimental groups (n = 10), and filleted and fillets were processed by four descaling methods: without skin, without scales, undercut scales and mirror carp (without any other treatment). Microbiological analyses were determined by total viable counts (TVCs) in logarithm of colony-forming units per gram (log CFU/g), and sensory quality of fillets was classified by odour, flavour, after taste and consistency on storage days 0, 3, 6 and 9. Vacuum packaging conditions affected the growth of microbiota and extended the shelf life of fillets in all experimental groups. Microbial communities grew to between 3.19-3.90, 4.03-6.00 and 6.35-8.28 log CFU/g after 3, 6 and 9 days of storage, respectively, and fillets without skin showed the lowest TVC among all analysed groups throughout storage. Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets instead of mirror carp. The results of present study show that different types of descaling methods combined with air/vacuum packaging can significantly prolong the shelf life of carp fillets.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GL - Fishery

OECD FORD branch

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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)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Aquaculture International

ISSN

0967-6120

e-ISSN

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Volume of the periodical

24

Issue of the periodical within the volume

6

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

14

Pages from-to

1555-1568

UT code for WoS article

000389609200004

EID of the result in the Scopus database

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