Nutritional value and sensory properties of common carp (Cyprinus carpio L.) fillets enriched with sustainable and natural feed ingredients

被引：12

作者：

Sobczak, M. ^{[1
]}

Panicz, R. ^{[1
]}

Eljasik, P. ^{[1
]}

Sadowski, J. ^{[2
]}

Torz, A. ^{[2
]}

Zochowska-Kujawska, J. ^{[1
]}

Barbosa, V ^{[3
]}

Dias, J. ^{[4
]}

Marques, A. ^{[3
]}

机构：

[1] West Pomeranian Univ Technol, Fac Food Sci & Fisheries, Dept Meat Sci, Kazimierza Krolewicza 4, PL-71550 Szczecin, Poland

[2] West Pomeranian Univ Technol, Fac Food Sci & Fisheries, Dept Aquat Bioengn & Aquaculture, Szczecin, Poland

[3] Portuguese Inst Sea & Atmosphere IPMA, Div Aquaculture Seafood Upgrading & Bioprospect, Lisbon, Portugal

[4] Sparos Lda, Olhao, Portugal

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2021年 / 152卷

基金：

欧盟地平线“2020”;

关键词：

Meat quality; Feeding; Freshwater aquaculture; EPA; DHA; Algae; Salmon oil; FATTY-ACID-COMPOSITION; FRESH-WATER FISH; QUALITY; CROSSBREDS; PROXIMATE; GROWTH;

D O I：

10.1016/j.fct.2021.112197

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Declines across global fishery stocks forced aquaculture feed manufacturers to search for new and sustainable components. Therefore, the aim of study was assessing nutritional value and sensory properties of meat of common carp (Cyprinus carpio L.) fed for 116 days with two blends. The control feed contained 5% of fishmeal and vegetable oils (rapeseed and soybean) as sole fat sources. While in the experimental diet half of the fishmeal was replaced with a blend of microalgae (Spirulina sp., Chlorella sp.), macroalgae (Laminaria digitata) and vegetable oil was replaced with salmon oil. Proximate composition, energy value, fatty acid profile of meat, nutritional characteristics of fat and protein as well as culinary properties of fillets were assessed. Fillets of carp fed experimental diet had a higher level of protein, lower level of fat and energy value. Intramuscular fat of fish fed with the experimental diet had a better parameters of quality. Protein in the meat of fish from both groups was characterized by a high quality comparing to the protein standard. Our study showed that meat of carp fed with experimental feed enriched with sustainable and natural feed ingredients can be a sensorily attractive source of nutritious ingredients in the human diet.

引用

页数：9