Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 degrees C)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F18%3A43897134" target="_blank" >RIV/60076658:12520/18:43897134 - isvavai.cz</a>

Výsledek na webu

<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13589" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13589</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.13589" target="_blank" >10.1111/jfpp.13589</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 degrees C)

Popis výsledku v původním jazyce

The aim of this study was to find the effects of frozen storage on lipid and protein oxidation, firmness, liquid loss, sensory properties, and nutritional values in common carp (Cyprinus carpio) fillets during 6 months of frozen storage (-20 degrees C). Thiobarbituric acid-reactive substances, peroxide value, and carbonyl concentration were significantly increased after the 4th, 2nd, and 8th weeks, respectively. The firmness of fillets decreased, whereas the liquid loss increased. In contrast, sensory evaluation did not show any significant changes. The amount of monoacylglycerols and diacylglycerols decreased significantly after 8 weeks. The L* and b* values increased significantly after the 16th and 3rd weeks but a* showed a minor increase. The value of pH increased significantly until the 4th week. The results indicate that the development of lipid and protein oxidation was not intense in the period of 24 weeks of frozen storage, and the fish was in an acceptable condition. Practical applicationsThe demand of consumers for carp is increasing owing to the high content of essential polyunsaturated fatty acids. However, deterioration of fish fillets during the storage time can be a major problem as it leads to a loss of market acceptability. Therefore, monitoring the changes in lipids, proteins, sensory aspects, nutritional quality, and firmness during frozen storage is important. This study showed that after 24 weeks of storage at -20 degrees C, the products of lipid and protein oxidation increased but all the measured quality parameters were still within acceptable values.

Název v anglickém jazyce

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 degrees C)

Popis výsledku anglicky

The aim of this study was to find the effects of frozen storage on lipid and protein oxidation, firmness, liquid loss, sensory properties, and nutritional values in common carp (Cyprinus carpio) fillets during 6 months of frozen storage (-20 degrees C). Thiobarbituric acid-reactive substances, peroxide value, and carbonyl concentration were significantly increased after the 4th, 2nd, and 8th weeks, respectively. The firmness of fillets decreased, whereas the liquid loss increased. In contrast, sensory evaluation did not show any significant changes. The amount of monoacylglycerols and diacylglycerols decreased significantly after 8 weeks. The L* and b* values increased significantly after the 16th and 3rd weeks but a* showed a minor increase. The value of pH increased significantly until the 4th week. The results indicate that the development of lipid and protein oxidation was not intense in the period of 24 weeks of frozen storage, and the fish was in an acceptable condition. Practical applicationsThe demand of consumers for carp is increasing owing to the high content of essential polyunsaturated fatty acids. However, deterioration of fish fillets during the storage time can be a major problem as it leads to a loss of market acceptability. Therefore, monitoring the changes in lipids, proteins, sensory aspects, nutritional quality, and firmness during frozen storage is important. This study showed that after 24 weeks of storage at -20 degrees C, the products of lipid and protein oxidation increased but all the measured quality parameters were still within acceptable values.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

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

2018

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

—

Svazek periodika

42

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

000432012000001

EID výsledku v databázi Scopus

2-s2.0-85041354783