Carp Meat Research Articles

Post-thawing quality changes of common carp ( Cyprinus carpio ) cubes treated by high voltage electrostatic field (HVEF) during chilled storage

Abstract In recent years, high voltage electrostatic field (HVEF) technology has been demonstrated to be a viable alternative to high-temperature treatments in processing for inhibiting microbial growth and maintaining post-thawing quality of foods. In this study, common carp ( Cyprinus carpio ) meat cubes were treated with HVEF, and compared to air-thawed and running tap water-thawed controls to investigate how HVEF affects common carp meat quality after thawing and low-temperature storage (4 °C). The results showed that thawing under − 6, − 12 kV HVEF and running tap water significantly decreased the thawing time by 30, 50 and 45 min, respectively, compared to air thawing control. In addition, − 12 kV HVEF treatment also reduced the moisture loss, which the initial drip loss of it was lower by 2.95% than CK. The initial total viable counts, Aeromonas , Pseudomonas , and lactic acid bacteria were 3.58, 3.15 2.88 and 3.25 log CFU/g in CK after thawing, respectively, which were higher than that in the cube thawed by − 12 kV HVEF (3.11, 2.93 2.71 and 2.91 log CFU/g). Additionally, − 12 kV HVEF treatment enhanced adenosine monophosphate deaminase (AMP-deaminase) activity, reduced acid phosphatase (ACP) activity and delayed the degradation of inosine monophosphate (IMP) to hypoxanthine (Hx). These results suggested that HVEF treatment could be useful in the thawing and storage of frozen common carp fish. Industrial relevance The study investigated the effects of high voltage electrostatic field (HVEF) thawing on the water-holding capacity, adenosine triphosphate degradation and microbial community changes of frozen common carp ( Cyprinus carpio ) cubes when stored at 4 °C. HVEF under − 12 kV was found to have positive influence on reducing the thawing time, maintaining water-holding capacity, decreasing the level of microbe, and delaying adenosine triphosphate (ATP) degradation. A potential application for HVEF in the thawing and storage of frozen aquatic product was highlighted in food industry.

Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage

ABSTRACTThis study has evaluated the effects of different concentrations of the water and ethanolic extracts of Iranian propolis (WEP and EEP) on the microbiological and sensory parameters of minced common carp meat that was stored at 4°C for 9 days. The chemical compounds of the extracts were identified by gas chromatography–mass spectroscopy (GC-MS) analysis. The results revealed that WEP and EEP extracts were efficient against the spoilage microorganisms, including total plate counts (TPCs), psychrotrophic populations (PTCs), lactic acid bacteria (LAB), and even Staphylococcus aureus. There was a significant difference in the bacteria growth between samples treated with WEP or EEP and the control sample during storage. Inhibitory effects were, respectively, 7% EEP > 5% EEP > 3% EEP > 7% WEP > 5% WEP > 3% WEP. In all treatments, PTC counts were higher than 7 log CFU/g after 6 days as well as TPC, LAB, and S. aureus populations after 9 days. Overall, the results show that EEP and WEP have good antimicrobial activity due to high phenolic and flavonoid compounds, including caffeic acid, tectochrysin, aceacetin, chrysin, pinostrobin, pinobanksin-3-acetate, galangin-3-methyl ester, and pinocembrin chalcone. Sensory evaluation shows very slight improvement in sensory properties (color, odor, texture, and overall acceptability) of the treated samples with the different extracts of Iranian propolis.

Effect of Ethanolic and Aquatic Extract of Harmal ( Peganum harmala ) on the Activity of Staphylococcus aureus in Minced Meat of Silver Carp ( Hypophthalmichthys molitrix ) in Different Times of Storage at Refregerated (4°C)

In this study, the plant Peganum collected for providing its ethanolic and aquatic extract. 0.01, 0.02 and 0.35 µg/ml of it were prepared and kept at 4°C for evaluating it’s effect on growth of Staphylococcus aureus in minced meat of Silver carp in days 0, 1, 2, 5, 7, 9, 11, 13. Results showed the ethanolic extract of Peganum harmala at 0.35 µg/ml has the most anti-microbial effect and also, the aquatic extract prevented the growth of Staphylococcus aureus. Proxide value (PV) was minimum in control during 13 days. The maximum and minimum of thiobarbiutic acid (TBA) observed at 13th day in control and day zero at 0.01 µg/ml, respectively. The minimum of fat was in control in 11th and 13th days. Maximum level of fat observed at 0.35 µg/ml at the first and 13th day. Based on results adding 0.35 µg/ml of harmal in minced meat of Sliver carp is recomended.

Intake of carp meat from two aquaculture production systems aimed at secondary prevention of ischemic heart disease - a follow-up study.

Our previous study showed that a diet enriched with 400 g of carp per week improved plasma lipids in subjects after aortocoronary bypass (CABG). The aim of the present study is to determine whether the different carp farming systems have an impact on the effects of carp meat in secondary cardiovascular prevention. We examined 3 groups of patients after CABG over a 4-week period of spa treatment (108 persons, 73 males, 35 females, age over 60 years). We found no differences in baseline values of blood pressure or plasma lipids. The patients were given a standard spa diet (controls; N=36) or a diet enriched of 400 g of carp meat per week, enriched omega 3 (N=37) or cereal carp (N=35). Plasma lipid parameters were examined at start and after 4 weeks in a routine laboratory setting. Group consuming omega-3 carp showed the largest decline in total cholesterol, LDL cholesterol, triglycerides and an increase in HDL cholesterol (all p<0.01). We found that carp meat from the two production systems showed significantly different effects on plasma lipids. Further trials should be performed to clarify the exact causes of the differences.

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.

Identification and changes of different volatile compounds in meat of crucian carp under short-term starvation by GC-MS coupled with HS-SPME

The different volatile compounds in meat of crucian carp under short-term starvation stress were investigated in this study by headspace solid-phase microextraction combined with gas chromatography-mass spectrometric analysis. The detail workflow included Mzmine, analysis of variance, automatic mass spectral deconvolution and identification system (AMDIS), and genetic algorithm. Seventy-two kinds of volatile compounds were identified by AMDIS and 42 kinds of different compounds were selected including 19 aromatics, 7 alcohols, 1 ketones, 2 aldehydes, 2 esters, and 11 unknown compounds. Samples from starvation groups were separated clearly on principal components analysis by 42 volatile compounds. The results suggest that starvation could cause the change of flavor of fish meat, and the changing patterns of these different volatile compounds were revealed. Practical applications In southern China, farm-raised crucian carps are usually put into clean water under short-term starvation for eliminating smell before they are sold. This phenomenon has attracted the attention of the researcher. The present study reveals the changing patterns of volatile compounds in meat of crucian carp by using headspace solid-phase microextraction–gas chromatography/mass spectrometry and starvation groups were classified based on the volatile data. The results demonstrated that combination of Mzmine, ANOVA, AMDIS, and GA can be applied to select different volatile compounds successfully, and this method could be used for the identification of different compounds in similar gas chromatography–mass spectrometry analysis.

Wp�yw czynnik�w �rodowiskowych na zawarto�� cholesterolu ca�kowitego w mi�sie ryb s�odkowodnych Polski

The aim of the work was to determine the total cholesterol content in the meat of perch (Perca fluviatilis L.), Prussian carp (Carassius auratus gibelio), ruffe (Gymnocephalus cernua L.) and sander (Sander lucioperca L.) collected from Lake Goplo, Lake Goreckie and to compare the cholesterol content between females and males of ruffe caught in different seasons from Lake Goplo. The study involved 84 samples of fish meat. The cholesterol content was determined with the modified Liebermann-Burchardt colorimetric method using a Shimadzu spectrophotometer (UV-VIS-NIR-3100). As analyses indicated there were no statistically significant differences in the total cholesterol content in the meat of females and males of ruffe caught during spring (42.27 and 44.35 mg·100 g-1, respectively). The statistically significant differences were determined between individuals of females and males of ruffe collected in autumn from Lake Goplo. These values ranged from 48.95 mg·100 g-1 for females to 59.29 mg·100 g-1 for males. There were found no statistically significant differences in the total cholesterol content in the meat of perch collected from Lake Goplo (57.80 mg·100 g-1) and Lake Goreckie (61.45 mg·100 g-1). Analyses which concerned the total cholesterol content in the meat of four different fish species collected from Lake Goplo confirmed a statistically significant interspecies differences in the total cholesterol content. These values ranged from 52.77 mg·100 g-1 (in the meat of sander) to 61.12 mg·100 g-1 (in the meat of Pruscian carp).

Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus ) Fillets

The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp (Ctenopharyngodon idellus) fillets was investigated by comparing two frying time points (2 and 4 min). Although frying decreased overall fatty acid content with different degree of degradation between the two frying time points, the content of C18:2 n-6 and C18:3 n-3 was significantly increased (P < 0.05). By contrast, the total free amino acids content increased from 53.36 nmol/kg in raw to 65.03 and 72.18 nmol/kg in samples fried for 2 and 4 min, respectively. It appeared that frying likely increased the content and number of volatiles since 13 and 4 novel volatiles were formed during 0–2 and 2–4 min of frying, respectively. It can be concluded that frying improves the taste and flavor of food, but decreases the nutritional value of grass carp fillets to some extent. Practical Applications Grass carp (Ctenopharyngodon idellus), one of the most important freshwater fish, is a valuable source of nutrition. It is usually treated by one or more various cooking processes before consumption, which gives rise to major changes in composition. Frying is one of the most common methods for processing fish to improve its nutrition, flavor and taste. The purpose of this study was to investigate the effect of frying on fatty acid composition, free amino acids and volatiles in grass carp meat. The results of this study provide a better understanding of how frying influences the nutrition and taste of grass carp fillets, and how the overall volatile profile changes during frying. This information could provide scientific guidance for processing delicious, nutritional and healthy fish products, and promote the application of grass carp even freshwater fish in food industry.

КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

Análisis comparativo del uso de Ictalurus punctatus (Rafinesque, 1818) y Cyprinus carpio (Linnaeus, 1758) en la elaboración de hamburguesas

El estudio realizó un análisis comparativo de la utilización de la carne de bagre (I. punctatus) y carpa (C. carpio) para la elaboración de hamburguesas, considerando el impacto de la especie en la factibilidad de manufactura, la aceptación organoléptica, el valor nutricional, el contenido de microorganismos y el costo de las mismas. Los resultados indican que el grado de frescura de la carne y la inocuidad del proceso evitaron la presencia de microorganismos patógenos en el producto final. Asimismo, se identificó que la especie no influye en la obtención de una óptima hamburguesa, ni en su aceptación organoléptica o contenido bromatológico. El balance de materia y energía indica un mayor rendimiento de producción con la carne de I. punctatus debido a que registró el menor porcentaje de mermas por componentes no utilizados, lo cual proporciona una mayor cantidad de hamburguesas a un menor costo.

Dependence of the common carp (Cyprinus carpioL.) fatty acid profile on diet composition in a semi-intensive farming system: tissue and time variability

Increasing the amount of n-3 PUFA in carp meat is one of the most important tasks in enhancing its overall quality. However, the relative influence of supplemental feed and natural feed on the FA profile of cultivated carp flesh is not well documented, making it difficult to choose the most efficient strategy. Carp diet composition and diet and flesh fatty acid profiles were simultaneously followed in order to determine the influence of pelleted feed compared to natural feed on fatty acid profiles of carp tissues. Pelleted feed clearly dominated over zooplankton and Chironomidae in the carp diet, producing carp tissue fatty acid profiles closely resembling those of pelleted feed. However, increase in the abundance of zooplankton over the course of the investigation resulting in concomitant increase of its proportion in feed bulk was in strong positive correlation with increase in n-3 HUFA in the dorsal muscle. n-3 PUFA enrichment of supplemental feed could be the dominant mechanism in production of carp meat rich in n-3 PUFA. However, even a small increase in natural feed availability could significantly change the diet of common carp and result in considerable improvement of meat quality with regard to n-3 HUFA content.

Effect of dietary supplementation of garlic and vitamin E on lipid and protein oxidation in common carp meat during different storage times

This study was conducted to investigate the effects of dietary garlic powder and vitamin E supplement for 6 weeks on lipid and protein oxidation markers in nonfrozen and frozen carp meat at various time intervals. Fish were divided into four groups: Group 1 served as control; Group 2 and 3 received 25 and 50 g/kg diet garlic powder, respectively; Group 4 received diet supplemented with 150 mg/kg vitamin E. Based on the results, meat malondialdehyde (MDA) concentrations showed a significant (p < 0.05) decrease after 12, 48, 72 and 96 hours storage at 4 °C and after a storage period of 1 and 3 months at -20 °C in all treatment groups as compared to the control group. Carbonyl groups accumulation was found to be significantly reduced at 6 hours (in group 4), at 12 hours (in groups 3 and 4) and at 24, 48, 72 and 96 hours (in all treatment groups) after storage at 4 °C compared to the control group. Alpha-tocopheryl acetate supplementation resulted in the lowest MDA and protein carbonyl contents relative to garlic supplementation. It can be concluded that both studied compounds are notably effective against lipid and protein oxidation of carp meat during storage.

Production of Fish Hydrolysates Protein From Waste of Fish Carp (Cyprinus Carpio) by Enzymatic Hydrolysis

Fish Protein Hydrolysates (FPH) is the mixed products of polypeptide, dipeptides, and amino acid. It can be produced from materials that contained of protein by acid reaction, base reaction or enzymatic hydrolysis. The objectives of this study were to study the production of FPH from fish carp meat at post rigor phase and viscera by enzymatic hydrolysis, to determine the specific activity of papain enzyme, and to determine the solubility of FPH. Capacity of fish hydrolyzing can be identified by analyzing the content of dissolved total nitrogen (NTT) compared with nitrogen total ingredient (NTB) in order to get the value of total soluble nitrogen/total nitrogen material (NTT/NTB). The hydrolysis processes were carried out in 0,26% (w/v) papain, 60 οC for 3 hours. The result showed that the specific activity of papain enzyme was about 3.28 U/mg. Solubility of FPH by comparing NTT/NTB was about 0.29% (fish meat) and 0.40% (fish viscera). Proximate test of protein content of fish meat was 18.34 ± 0.04 (g/100 g); while viscera was about 0.95±0.04 (g/100 g). The result indicated that product waste of fish carp had potential as a major of source of FPH.

Heavy metal content in the meat of common carp (Cyprinus carpio L.) and rainbow trout (Oncorhynchus mykiss W.), cultivated under different technologies

Heavy metal content in the meat of common carp (Cyprinus carpio L.) and rainbow trout (Oncorhynchus mykiss W.), cultivated under different technologies

Studying the Effects of Fish Muscle Incorporation on Storage Stability of a Novel Corn‐fish Snack

AbstractTo investigate the effect of minced fish incorporation on storage stability of a puffed corn‐fish snack, treatments including 15% silver carp (Hypophthalmichthys molitrix) meat and 85% corn (seasoned and unseasoned) were produced by a twin screw extruder. The peroxide values (PVs) of treatments increased (P &lt; 0.05) with storage time and reached a peak in the 12th week, then the values declined following a quadratic model. The fish was the least significant factor (P &lt; 0.05), meaning that incorporation of minced fish slightly affected the PV. Conversely, the seasoning was the most significant factor (P &lt; 0.05) followed by storage time. The total volatile base nitrogen and free fatty acid concentration of treatments increased linearly during storage. No significant difference (P &gt; 0.05) was found for crispiness and color. Also, no microbial growth was observed during storage. The storage stability of the seasoned corn‐fish snack and the control was obtained 28 and 33 weeks, respectively.Practical ApplicationsStarch‐based snacks are widely used. They are high in calories and low in protein. Our previous study has developed a novel extruded puffed corn‐fish snack by incorporation of fish muscle (silver carp) and corn grits using extrusion technology to improve the nutritional properties of the ordinary corn snacks and to add value to silver carp, an underutilized fish species in Iran. To commercialize the product, studying the effect of fish meat incorporation on storage stability of the developed puffed corn‐fish snack and determining the shelf life are required.

THE INFLUENCE OF COMMON CARP MEAT (Cyprinus carpio) DIET ON BRAIN INDEX AND THE EXPRESSION OF GENE NR2B OF SWISS WEBSTER MICE CEREBRUM

This research was to evaluate the influence of common carp meat diet on brain index and gene NR2B expression of Swiss Webster mice cerebrum. The gene expression and performance of ion Ca2+ channel in neuron are influenced by Glycine and Glutamic Acid, which present in relatively high quantities in common carp meat. Eighteen male mice were divided into 3 diet groups, the standard pellet, 120 mg and 480 mg common carp meat/day. The brain index differences among groups were analyzed using ANOVA test (p≤0,05) and LSD. The total RNA of 5 mg mouse cerebrum was isolated, followed by RT-PCR; the DNA quantities were predicted using Geldoc instrument, then were analyzed using ANOVA test (p≤0,05). The 120 mg diet group brain index did not show difference (p=0,284) against the standard diet group, while the 480 mg diet group showed the increase compared to the standard (p=0,034) and 120 mg diet groups (p=0,004). No DNA quantity differences of all groups (p=0,195). It was concluded, the 480 mg common carp meat/ day diet increased the brain index of Swiss Webster mice, while the 120 mg and 480 mg common carp/day diets did not influence the gene NR2B expression of Swiss Webster mice cerebrum. Keywords : brain index, gene NR2B expression, common carp meat diet

Sensory evaluation of sausages with various proportions of Cyprinus carpio meat

Kaspar L., Buchtova H. (2015): Sensory evaluation of sausages with various proportions of Cyprinus carpio meat. Czech J. Food Sci., 33: 45–51. The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4°C, heated in water: 90°C/15 min, grilled: 200°C/15 min) and compared with a control (0%, without the addition of fish). There are demonstrated a reduced preference for sausages in dependence on the increasing proportion of fish material in the product. This trend was most pronounced for the factors consistency, overall appearance, general impression, sliced appearance, and tenderness. The method of cooking led to even more pronounced differences. The results showed that this type of product may be produced using ordinary technological processes and that sausages with a proportion of carp meat may be of extremely high quality in nutritional terms and attractive as a food to the consumer.

Distribution of Niclosamide Residues in Meat and Internal Organs of Common Carp

Niclosamide is applied for the treatment of the disease of common carp hatchlings caused by Bothriocephalus acheilognathi. One of the main characteristics of this drug is a short half-life in water. A series of experiments were performed to determine the distribution of niclosamide residues in the organs and meat of the carp, in controlled conditions. It was shown that 72.42% of niclosamide was deposited in the liver, 18.79% in the kidney and 7.79% in the spleen. However, only about 3% of deposited niclosamide was detected in meat. This drug provides rapid and effective treatment of fish, completely eliminating the tapeworms.

Kajian Karakteristik Mutu Kerupuk Ikan Jelawat Leptobarbus hoevenii Selama Penyimpanan

This research conducted to evaluated of quality, characteristic and consumer acceptance of river carp crackers added with river carp meat. The meat of river carp was taken from fresh river carp in floating cage culture at Ranah, Kampar regency. Five groups of river carp crackers were made from tapioca flour (53,70%), wheat flour (5,97%), onion (1,79%), salt (1,49%), cake soda (0,30%), water (29,83%), sugar (0,89%) and egg (6,03%); then added the meat of river carp for each concentration 0%, 10%, 20%, 30% and 40%. River carp crackers were evaluated for sensory quality, consumer acceptance, proximat composition and flavor power. The result indicated that the cracker was added by 30% river carp meat was most preferable. Moisture, protein, calcium, fat and flower power of the river carp cracker was 3,92%; 17,10%; 5,63mgCa/100g; 18,85% and 57,79% respectively.

Vliv přídavku lněného a rybího oleje do krmiva na spektrum mastných kyselin svaloviny kapra obecného (Cyprinus carpio L.)

Effect of addition 6% of linseed oil (designated L06), 6% and 10% of fish oil (R06 and R10) to feed on the fatty acid spectrum of common carp (Cyprinus carpio L.) was investigated. The basic feedmixture which was used as a control variant (K – 34% protein; 9% fat) and the three with oil addition (L06, R06 and R10) were fed to carp fingerling (43.25 g average weight) for 60 days – from 23rd April to 20th June. Before that the fish were fed for 2 month by whey grain and commercial feed for carp fingerling in pond fish-culture (KP feed mixture – 33% protein; 5% fat) at daily feeding rate 1.5% of actually fish mass. This procedure was intended to create feeding conditions closest to those witnessed in market fish farmed in ponds during the vegetation season nevertheless the spectrum of fatty acids present in the fish muscle at the experiment’s beginning did not fully correspond to what was observed in carps living in ponds and fed by cereals.An addition of 6% of linseed oil to the feed lowers the content of the oleic acid and MUFA and, at the same time, it boosts the contents of the α-linoleic acid, n-3 PUFA and the general PUFA in the meat of carp fed on mixtures thus enriched. Additions of 6% and 10% of fish oil to the feed for common carp increases the content of the eicosapentaenoic acid. The 10% addition proved beneficial for also the ratio of n-3/n-6 PUFA. The high content of the docosapentaenoic acid and the general PUFA in the meat of fish as early as the beginning of the experiment resulted in a smaller number of significant changes in the spectrum of fatty acids (particularly the docosahexaenoic acid, PUFA and n-3/n-6 PUFA) found in the fish meat of the L06, R06 and R10 experimental variants.