The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F15%3A43888613" target="_blank" >RIV/60076658:12520/15:43888613 - isvavai.cz</a>

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12134/abstract;jsessionid=FFF9C6073087C9FC496178F84909C8FE.f04t01" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12134/abstract;jsessionid=FFF9C6073087C9FC496178F84909C8FE.f04t01</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jtxs.12134" target="_blank" >10.1111/jtxs.12134</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat

Popis výsledku v původním jazyce

The aim of this study was to evaluate the main quality parameters in relation to two different carp culture systems. The quality of common carp fillet, such fat content, fatty acid composition, textural properties and sensory parameters, was evaluated. Carps were harvested from semi-intensive (SIS) and extensive (ES) systems, respectively. The results show no significant differences between the groups in organoleptic tests. However, significant differences (P<0.05) were observed in the textual parameters (especially hardness). A difference in the fat content and fatty acid profile (P<0.05) between two different carp culture systems was also observed. This study shows that the quality of common carp fillets particularly depends on the culture system used. Feeding strategies as well as general pond management are therefore of critical importance to enhance the overall quality of common carp fillets and meet the consumer demands. Practical ApplicationsThe present study gives insight into

Název v anglickém jazyce

The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat

Popis výsledku anglicky

The aim of this study was to evaluate the main quality parameters in relation to two different carp culture systems. The quality of common carp fillet, such fat content, fatty acid composition, textural properties and sensory parameters, was evaluated. Carps were harvested from semi-intensive (SIS) and extensive (ES) systems, respectively. The results show no significant differences between the groups in organoleptic tests. However, significant differences (P<0.05) were observed in the textual parameters (especially hardness). A difference in the fat content and fatty acid profile (P<0.05) between two different carp culture systems was also observed. This study shows that the quality of common carp fillets particularly depends on the culture system used. Feeding strategies as well as general pond management are therefore of critical importance to enhance the overall quality of common carp fillets and meet the consumer demands. Practical ApplicationsThe present study gives insight into

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Journal of Texture Studies

ISSN

0022-4901

e-ISSN

—

Svazek periodika

46

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

345-352

Kód UT WoS článku

000362407900004

EID výsledku v databázi Scopus

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