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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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • 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