Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F21%3A43902491" target="_blank" >RIV/60076658:12520/21:43902491 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1002/jsfa.10618" target="_blank" >https://doi.org/10.1002/jsfa.10618</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.10618" target="_blank" >10.1002/jsfa.10618</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Popis výsledku v původním jazyce

BACKGROUND Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. TheK-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed,r= 0.968-0.984,P&lt; 0.05) during storage, with statistically comparable (P&gt; 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. (c) 2020 Society of Chemical Industry

Název v anglickém jazyce

Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Popis výsledku anglicky

BACKGROUND Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. TheK-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed,r= 0.968-0.984,P&lt; 0.05) during storage, with statistically comparable (P&gt; 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. (c) 2020 Society of Chemical Industry

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

2021

Kód důvěrnosti údajů

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

Název periodika

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

—

Svazek periodika

101

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

91-100

Kód UT WoS článku

000554558800001

EID výsledku v databázi Scopus

2-s2.0-85088834825