Carp (Cyprinus carpio L.) lipid oxidation during cold storage
After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdome...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2015-06-01
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| Series: | Archives of Polish Fisheries |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/aopf-2015-0011 |
| _version_ | 1818909232502669312 |
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| author | Ochrem Andrzej S. Żychliñska-Buczek Justyna Zapletal Piotr |
| author_facet | Ochrem Andrzej S. Żychliñska-Buczek Justyna Zapletal Piotr |
| author_sort | Ochrem Andrzej S. |
| collection | DOAJ |
| description | After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdomen, and tail. On the first day of the study, the anisidine value ranged from 0.21-1.70, and did not differ significantly among the body parts. Peroxide values fluctuated frequently during the study. Lipid oxidation depended on the part of the fish the meat came from and the structure of the meat, either fillets or ground meat. |
| first_indexed | 2024-12-19T22:23:38Z |
| format | Article |
| id | doaj.art-42b6ced514e04eeaa8fb3df618ff1e82 |
| institution | Directory Open Access Journal |
| issn | 2083-6139 |
| language | English |
| last_indexed | 2024-12-19T22:23:38Z |
| publishDate | 2015-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Archives of Polish Fisheries |
| spelling | doaj.art-42b6ced514e04eeaa8fb3df618ff1e822022-12-21T20:03:33ZengSciendoArchives of Polish Fisheries2083-61392015-06-0123210110610.1515/aopf-2015-0011aopf-2015-0011Carp (Cyprinus carpio L.) lipid oxidation during cold storageOchrem Andrzej S.0Żychliñska-Buczek Justyna1Zapletal Piotr2Faculty of Animal Sciences University of Agriculture in Cracow Al. Mickiewicza 24/28, 30-059 Kraków, PolandFaculty of Animal Sciences University of Agriculture in Cracow Al. Mickiewicza 24/28, 30-059 Kraków, PolandFaculty of Animal Sciences University of Agriculture in Cracow Al. Mickiewicza 24/28, 30-059 Kraków, PolandAfter meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdomen, and tail. On the first day of the study, the anisidine value ranged from 0.21-1.70, and did not differ significantly among the body parts. Peroxide values fluctuated frequently during the study. Lipid oxidation depended on the part of the fish the meat came from and the structure of the meat, either fillets or ground meat.https://doi.org/10.1515/aopf-2015-0011carplipidoxidationperoxide value |
| spellingShingle | Ochrem Andrzej S. Żychliñska-Buczek Justyna Zapletal Piotr Carp (Cyprinus carpio L.) lipid oxidation during cold storage Archives of Polish Fisheries carp lipid oxidation peroxide value |
| title | Carp (Cyprinus carpio L.) lipid oxidation during cold storage |
| title_full | Carp (Cyprinus carpio L.) lipid oxidation during cold storage |
| title_fullStr | Carp (Cyprinus carpio L.) lipid oxidation during cold storage |
| title_full_unstemmed | Carp (Cyprinus carpio L.) lipid oxidation during cold storage |
| title_short | Carp (Cyprinus carpio L.) lipid oxidation during cold storage |
| title_sort | carp cyprinus carpio l lipid oxidation during cold storage |
| topic | carp lipid oxidation peroxide value |
| url | https://doi.org/10.1515/aopf-2015-0011 |
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