Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F18%3A43897723" target="_blank" >RIV/60076658:12520/18:43897723 - isvavai.cz</a>

Výsledek na webu

<a href="http://6b.cz/ZnYD" target="_blank" >http://6b.cz/ZnYD</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17113/ftb.56.04.18.5792" target="_blank" >10.17113/ftb.56.04.18.5792</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Popis výsledku v původním jazyce

Common carp (Cyprinus carpio) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quality. The obtained results show that carp bleeding by cutting the gill arches is an effective way of reducing the total haem content, which here decreased from (9.6 +/- 1.6) in unbled carp to (2.34 +/- 0.8) mu mol/kg of haemoglobin in bled carp. Furthermore, fillets from bled carp showed reduced formation of primary and secondary lipid oxidation products and growth of microorganisms during 12 days of refrigerated aerobic storage. On the last day of storage, the amount of lipid hydroperoxides decreased from (88.9 +/- 4.2) in unbled to (62.1 +/- 2.9) mu mol/kg of cumene hydroperoxide in bled carp, TBARS decreased from (4.2 +/- 0.5) in unbled to (2.6 +/- 0.4) mu mol/kg of malondialdehyde in bled carp, mesophilic and psychrotrophic bacteria count decreased from (6.4 +/- 0.1) and (6.2 +/- 0.3) log CFU/g in unbled to (4.0 +/- 0.2) and (4.2 +/- 0.2) log CFU/g in bled carp, respectively. These raw bled fillets showed increased lightness L*, and reduced redness a* and yellowness b* compared to unbled fillets. Sensory analysis showed improved colour, odour and overall acceptability of bled raw fillets. Overall, bleeding improves the quality of carp fillets. Thus, inclusion of bleeding into processing of carp fillets has the potential to improve their acceptance by consumers and prolong their shelf-life.

Název v anglickém jazyce

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Popis výsledku anglicky

Common carp (Cyprinus carpio) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quality. The obtained results show that carp bleeding by cutting the gill arches is an effective way of reducing the total haem content, which here decreased from (9.6 +/- 1.6) in unbled carp to (2.34 +/- 0.8) mu mol/kg of haemoglobin in bled carp. Furthermore, fillets from bled carp showed reduced formation of primary and secondary lipid oxidation products and growth of microorganisms during 12 days of refrigerated aerobic storage. On the last day of storage, the amount of lipid hydroperoxides decreased from (88.9 +/- 4.2) in unbled to (62.1 +/- 2.9) mu mol/kg of cumene hydroperoxide in bled carp, TBARS decreased from (4.2 +/- 0.5) in unbled to (2.6 +/- 0.4) mu mol/kg of malondialdehyde in bled carp, mesophilic and psychrotrophic bacteria count decreased from (6.4 +/- 0.1) and (6.2 +/- 0.3) log CFU/g in unbled to (4.0 +/- 0.2) and (4.2 +/- 0.2) log CFU/g in bled carp, respectively. These raw bled fillets showed increased lightness L*, and reduced redness a* and yellowness b* compared to unbled fillets. Sensory analysis showed improved colour, odour and overall acceptability of bled raw fillets. Overall, bleeding improves the quality of carp fillets. Thus, inclusion of bleeding into processing of carp fillets has the potential to improve their acceptance by consumers and prolong their shelf-life.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40103 - Fishery

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

Food Technology and Biotechnology

ISSN

1330-9862

e-ISSN

—

Svazek periodika

56

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

HR - Chorvatská republika

Počet stran výsledku

9

Strana od-do

524-532

Kód UT WoS článku

000454894500007

EID výsledku v databázi Scopus

2-s2.0-85061079120