Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 degrees C)

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F18%3A43897134" target="_blank" >RIV/60076658:12520/18:43897134 - isvavai.cz</a>

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13589" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13589</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.13589" target="_blank" >10.1111/jfpp.13589</a>

Result language

angličtina

Original language name

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 degrees C)

Original language description

The aim of this study was to find the effects of frozen storage on lipid and protein oxidation, firmness, liquid loss, sensory properties, and nutritional values in common carp (Cyprinus carpio) fillets during 6 months of frozen storage (-20 degrees C). Thiobarbituric acid-reactive substances, peroxide value, and carbonyl concentration were significantly increased after the 4th, 2nd, and 8th weeks, respectively. The firmness of fillets decreased, whereas the liquid loss increased. In contrast, sensory evaluation did not show any significant changes. The amount of monoacylglycerols and diacylglycerols decreased significantly after 8 weeks. The L* and b* values increased significantly after the 16th and 3rd weeks but a* showed a minor increase. The value of pH increased significantly until the 4th week. The results indicate that the development of lipid and protein oxidation was not intense in the period of 24 weeks of frozen storage, and the fish was in an acceptable condition. Practical applicationsThe demand of consumers for carp is increasing owing to the high content of essential polyunsaturated fatty acids. However, deterioration of fish fillets during the storage time can be a major problem as it leads to a loss of market acceptability. Therefore, monitoring the changes in lipids, proteins, sensory aspects, nutritional quality, and firmness during frozen storage is important. This study showed that after 24 weeks of storage at -20 degrees C, the products of lipid and protein oxidation increased but all the measured quality parameters were still within acceptable values.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

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

Publication year

2018

Confidentiality

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

Name of the periodical

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

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Volume of the periodical

42

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

13

Pages from-to

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UT code for WoS article

000432012000001

EID of the result in the Scopus database

2-s2.0-85041354783