Sammanfattning

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.

Nyckelord

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

Publicerad i

International Journal of Food Properties
2022, Volym: 25, nummer: 1, sidor: 204-213
Utgivare: TAYLOR AND FRANCIS INC

SLU författare

• Sampels, Sabine

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    
  • Jihočeská univerzita v Českých Budějovicích

Globala målen

SDG2 Avskaffa hunger, uppnå tryggad livsmedelsförsörjning och förbättrad nutrition samt främja ett hållbart jordbruk


UKÄ forskningsämne

Livsmedelsvetenskap


Publikationens identifierare

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

Permanent länk till denna sida (URI)

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