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

Abstract

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.

Keywords

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
Publisher: TAYLOR AND FRANCIS INC

SLU Authors

• Sampels, Sabine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • University of South Bohemia in České Budějovice

Sustainable Development Goals

SDG2 Zero hunger


UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1080/10942912.2022.2030751

Permanent link to this page (URI)

https://res.slu.se/id/publ/116099