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

Tilami, T. S. Khalili and Sampels, Sabine and Tomcala, A. and Mraz, J. (2022). Essential fatty acids composition and oxidative stability of frozen minced carp meat. International Journal of Food Properties. 25 :1 , 204-213
[Research article]

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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.

Authors/Creators:Tilami, T. S. Khalili and Sampels, Sabine and Tomcala, A. and Mraz, J.
Title:Essential fatty acids composition and oxidative stability of frozen minced carp meat
Series Name/Journal:International Journal of Food Properties
Year of publishing :2022
Volume:25
Number:1
Page range:204-213
Number of Pages:10
Publisher:TAYLOR AND FRANCIS INC
ISSN:1094-2912
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution-Noncommercial 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:Cyprinus carpio L., minced meat, storage stability, essential fatty acids, omega-3/omega-6 ratio, oxidation
URN:NBN:urn:nbn:se:slu:epsilon-p-116099
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-116099
Additional ID:
Type of IDID
DOI10.1080/10942912.2022.2030751
Web of Science (WoS)000747508600001
ID Code:27182
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:23 Feb 2022 10:10
Metadata Last Modified:23 Feb 2022 10:11

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