Essential fatty acids composition and oxidative stability of frozen minced carp meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904440" target="_blank" >RIV/60076658:12520/22:43904440 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1080/10942912.2022.2030751" target="_blank" >https://doi.org/10.1080/10942912.2022.2030751</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2022.2030751" target="_blank" >10.1080/10942912.2022.2030751</a>
Alternative languages
Result language
angličtina
Original language name
Essential fatty acids composition and oxidative stability of frozen minced carp meat
Original language description
This study aimed to introduce minced common carp (Cyprinus caprio L.) meat as a nutritional valuable by-product from carp filleting. This research was focused on fatty acid composition and considered its sensitivity to oxidation during frozen storage (-20 degrees C). Additionally, copper chloride was used to magnify possible oxidation reactions. A better understanding of minced carp meat quality and deterioration during frozen storage could help to promote the usage of this underestimated by-product. The utilization of this by-product for human consumption could be a useful way to increase the carp aquaculture economy and sustainability. The fatty acid profile showed a favorable content of essential fatty acids, as well as a beneficial ratio of omega-3/omega-6 polyunsaturated fatty acids. Furthermore, during 4 months of frozen storage (-20 degrees C), no significant changes were detected in fatty acid composition. Negligible changes were observed in the oxidation of lipids and proteins. The nutritional value and storage stability of minced carp meat was shown.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - 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
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)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Properties
ISSN
1094-2912
e-ISSN
1532-2386
Volume of the periodical
25
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
204-213
UT code for WoS article
000747508600001
EID of the result in the Scopus database
2-s2.0-85123691720