Meat quality assessment of common carp (Cyprinus carpio) reared in inland saline water

被引：0
作者：
Dharani, M. [1 ]
Nayak, Binaya Bhusan [1 ]
Xavier, K. A. Martin [1 ]
Layana, P. [1 ]
Balange, Amjad Khansaheb [1 ]
机构：
[1] ICAR Cent Inst Fisheries Educ, Dept Postharvest Technol, Mumbai 400061, Maharashtra, India
来源：
INDIAN JOURNAL OF FISHERIES | 2024年 / 71卷 / 04期
关键词：
Common carp; Inland saline water; Meat quality; Nutrient profile; AMINO-ACIDS; FISH;
D O I：
10.21077/ijf.2024.71.4.136115-14
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
The study was conducted to assess the meat quality of inland saline water reared common carp (ISWCC) with those compared with freshwater reared common carp (FWCC). Among the proximate parameters, protein, fat and ash contents showed significant differences (p<0.05) while the moisture content was non-significant (p>0.05). Potassium was the dominant mineral in both ISWCC (841 mg 100 g(-1)) and FWCC (1114 mg 100 g(-1)). Sodium was found higher in ISWCC (245 mg 100 g(-1)) than in FWCC (137 mg 100 g(-1)). The major amino acids in ISWCC were glycine, alanine, glutamic acid, and aspartic acid. Whereas glycine, lysine, alanine and histidine were the abundant amino acids recorded in FWCC. The polyunsaturated fatty acid content of ISWCC was 22.29% and FWCC was 34.55%. Therefore, it can be concluded that though there are slight variations recorded in the biochemical composition and nutrient profiling of ISWCC as compared with FWCC, taste and overall meat quality are not affected due to rearing in inland saline water (ISW) since most of the essential amino acids and fatty acids were recorded in ISWCC meat.
引用
收藏
页码：109 / 114
页数：6
相关论文
共 28 条
  • [1] Allan G. L., Fielder D. S., Fitzsimmons K. M., Applebaum S. L., Raizada S., Inland saline aquaculture, pp. 1119-1147, (2009)
  • [2] Official methods of analysis, 15, pp. 132-320, (1995)
  • [3] Official methods of analysis, (2005)
  • [4] Barroso M., Careche M., Borderias A. J., Quality control of frozen fish using rheological techniques, Trends Food Sci. Technol, 9, 6, pp. 223-229, (1998)
  • [5] Dembele S., Wang D. F., Yu L. N., Sun J. P., Dong S. Y., Effects of added crude green tea polyphenol on the lipid oxidation of common carp (Cyprinus carpio L.) and catfish (Clarias gariepinus Burchell) during refrigerated storage, J. Muscle Foods, 21, 4, pp. 738-756, (2010)
  • [6] Folch J., Lees M., Stanley G. S., A simple method for the isolation and purification of total lipides from animal tissues, J. Biol. Chem, 226, 1, pp. 497-509, (1957)
  • [7] Hyldig G., Nielsen D., A review of sensory and instrumental methods used to evaluate the texture of fish muscle, J. Texture Stud, 32, 3, pp. 219-242, (2001)
  • [8] Ingolfsdottir S., Postmortem changes in fish muscle proteins structural changes, Methods to determine the freshness of fish in research and industry. Proceedings of the Final Meeting of the Concerted Action “Evaluation of Fish Freshness, 2283, pp. 198-203, (1997)
  • [9] Jais A. M. M., McCulloch R., Croft K., Fatty acid and amino acid composition in haruan as a potential role in wound healing, Gen Pharmacol: Vascul Syst, 25, 5, pp. 947-950, (1994)
  • [10] Jobling M., Nutrient partitioning and the influence of feed composition on body composition, Food intake in fish, 25, 4, pp. 354-375, (2001)
123