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Research article - Peer-reviewed, 2022

Essential fatty acids composition and oxidative stability of frozen minced carp meat

Tilami, T. S. Khalili; Sampels, S.; Tomcala, A.; Mraz, J.


This study aimed to introduce minced common carp (Cyprinus caprio L.) meat as a nutritional valuable by-product from carp filleting. This research was focused on fatty acid composition and considered its sensitivity to oxidation during frozen storage (-20 degrees C). Additionally, copper chloride was used to magnify possible oxidation reactions. A better understanding of minced carp meat quality and deterioration during frozen storage could help to promote the usage of this underestimated by-product. The utilization of this by-product for human consumption could be a useful way to increase the carp aquaculture economy and sustainability. The fatty acid profile showed a favorable content of essential fatty acids, as well as a beneficial ratio of omega-3/omega-6 polyunsaturated fatty acids. Furthermore, during 4 months of frozen storage (-20 degrees C), no significant changes were detected in fatty acid composition. Negligible changes were observed in the oxidation of lipids and proteins. The nutritional value and storage stability of minced carp meat was shown.


Cyprinus carpio L.; minced meat; storage stability; essential fatty acids; omega-3/omega-6 ratio; oxidation

Published in

International Journal of Food Properties
2022, volume: 25, number: 1, pages: 204-213

Authors' information

Tilami, T. S. Khalili
University of South Bohemia Ceske Budejovice
University of South Bohemia in České Budějovice
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Tomcala, A.
University of South Bohemia Ceske Budejovice
Mraz, J.
University of South Bohemia Ceske Budejovice

Sustainable Development Goals

SDG2 Zero hunger

UKÄ Subject classification

Food Science

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