Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (Cyprinus carpio L.) fillets under refrigerated storage conditions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F16%3A43890685" target="_blank" >RIV/60076658:12520/16:43890685 - isvavai.cz</a>

Výsledek na webu

<a href="http://link.springer.com/article/10.1007%2Fs10499-016-0040-y#enumeration" target="_blank" >http://link.springer.com/article/10.1007%2Fs10499-016-0040-y#enumeration</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s10499-016-0040-y" target="_blank" >10.1007/s10499-016-0040-y</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (Cyprinus carpio L.) fillets under refrigerated storage conditions

Popis výsledku v původním jazyce

Microbiological quality, sensory attributes and consumer preferences of common carp (Cyprinus carpio L.) fillets descaled by four different methods under two storage conditions (air packed and vacuum packaged) and refrigerated storage conditions were studied. Farmed common carps (scaly and mirror), of marketable size (2.2 kg, 3 years old), were randomly divided into four experimental groups (n = 10), and filleted and fillets were processed by four descaling methods: without skin, without scales, undercut scales and mirror carp (without any other treatment). Microbiological analyses were determined by total viable counts (TVCs) in logarithm of colony-forming units per gram (log CFU/g), and sensory quality of fillets was classified by odour, flavour, after taste and consistency on storage days 0, 3, 6 and 9. Vacuum packaging conditions affected the growth of microbiota and extended the shelf life of fillets in all experimental groups. Microbial communities grew to between 3.19-3.90, 4.03-6.00 and 6.35-8.28 log CFU/g after 3, 6 and 9 days of storage, respectively, and fillets without skin showed the lowest TVC among all analysed groups throughout storage. Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets instead of mirror carp. The results of present study show that different types of descaling methods combined with air/vacuum packaging can significantly prolong the shelf life of carp fillets.

Název v anglickém jazyce

Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (Cyprinus carpio L.) fillets under refrigerated storage conditions

Popis výsledku anglicky

Microbiological quality, sensory attributes and consumer preferences of common carp (Cyprinus carpio L.) fillets descaled by four different methods under two storage conditions (air packed and vacuum packaged) and refrigerated storage conditions were studied. Farmed common carps (scaly and mirror), of marketable size (2.2 kg, 3 years old), were randomly divided into four experimental groups (n = 10), and filleted and fillets were processed by four descaling methods: without skin, without scales, undercut scales and mirror carp (without any other treatment). Microbiological analyses were determined by total viable counts (TVCs) in logarithm of colony-forming units per gram (log CFU/g), and sensory quality of fillets was classified by odour, flavour, after taste and consistency on storage days 0, 3, 6 and 9. Vacuum packaging conditions affected the growth of microbiota and extended the shelf life of fillets in all experimental groups. Microbial communities grew to between 3.19-3.90, 4.03-6.00 and 6.35-8.28 log CFU/g after 3, 6 and 9 days of storage, respectively, and fillets without skin showed the lowest TVC among all analysed groups throughout storage. Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets instead of mirror carp. The results of present study show that different types of descaling methods combined with air/vacuum packaging can significantly prolong the shelf life of carp fillets.

Druh

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

CEP obor

GL - Rybářství

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)

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Aquaculture International

ISSN

0967-6120

e-ISSN

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Svazek periodika

24

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

14

Strana od-do

1555-1568

Kód UT WoS článku

000389609200004

EID výsledku v databázi Scopus

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