Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F18%3A43897723" target="_blank" >RIV/60076658:12520/18:43897723 - isvavai.cz</a>

Result on the web

<a href="http://6b.cz/ZnYD" target="_blank" >http://6b.cz/ZnYD</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17113/ftb.56.04.18.5792" target="_blank" >10.17113/ftb.56.04.18.5792</a>

Result language

angličtina

Original language name

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Original language description

Common carp (Cyprinus carpio) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quality. The obtained results show that carp bleeding by cutting the gill arches is an effective way of reducing the total haem content, which here decreased from (9.6 +/- 1.6) in unbled carp to (2.34 +/- 0.8) mu mol/kg of haemoglobin in bled carp. Furthermore, fillets from bled carp showed reduced formation of primary and secondary lipid oxidation products and growth of microorganisms during 12 days of refrigerated aerobic storage. On the last day of storage, the amount of lipid hydroperoxides decreased from (88.9 +/- 4.2) in unbled to (62.1 +/- 2.9) mu mol/kg of cumene hydroperoxide in bled carp, TBARS decreased from (4.2 +/- 0.5) in unbled to (2.6 +/- 0.4) mu mol/kg of malondialdehyde in bled carp, mesophilic and psychrotrophic bacteria count decreased from (6.4 +/- 0.1) and (6.2 +/- 0.3) log CFU/g in unbled to (4.0 +/- 0.2) and (4.2 +/- 0.2) log CFU/g in bled carp, respectively. These raw bled fillets showed increased lightness L*, and reduced redness a* and yellowness b* compared to unbled fillets. Sensory analysis showed improved colour, odour and overall acceptability of bled raw fillets. Overall, bleeding improves the quality of carp fillets. Thus, inclusion of bleeding into processing of carp fillets has the potential to improve their acceptance by consumers and prolong their shelf-life.

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

40103 - Fishery

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

Food Technology and Biotechnology

ISSN

1330-9862

e-ISSN

—

Volume of the periodical

56

Issue of the periodical within the volume

4

Country of publishing house

HR - CROATIA

Number of pages

9

Pages from-to

524-532

UT code for WoS article

000454894500007

EID of the result in the Scopus database

2-s2.0-85061079120