The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (Cyprinus Carpio L.) Meat

Abstract

The aim of this study was to evaluate the main quality parameters in relation to two different carp culture systems. The quality of common carp fillet, such fat content, fatty acid composition, textural properties and sensory parameters, was evaluated. Carps were harvested from semi-intensive (SIS) and extensive (ES) systems, respectively. The results show no significant differences between the groups in organoleptic tests. However, significant differences (P < 0.05) were observed in the textual parameters (especially hardness). A difference in the fat content and fatty acid profile (P < 0.05) between two different carp culture systems was also observed. This study shows that the quality of common carp fillets particularly depends on the culture system used. Feeding strategies as well as general pond management are therefore of critical importance to enhance the overall quality of common carp fillets and meet the consumer demands. PRACTICAL APPLICATIONSThe present study gives insight into the effects of different rearing systems and feeding strategies on important quality properties such as fat content and texture of carp fillets. We showed that feeding strategies as well as general pond management are of critical importance to enhance the quality of common carp fillets and meet the consumer demands. Fish farmers can use the obtained knowledge to produce carp according to the customers demand. As consumer preferences with respect to fat content and softness have shown a regional variability, the used culture system and the resulting quality should be indicated at the market.

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

“…The whole raw carp fillets were examined for texture (from 5, being firm, to 1, being soft), colour (from 5, without discolouration, to 1, with extreme discolouration), odour (from 5, being extremely desirable, to 1, being extremely undesirable), and overall acceptability (from 5, being extremely acceptable, to 1, being extremely unacceptable) ( 13 ).…”

Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets

“…Due to consumers’ recognition of the health effects of fish consumption, the demand for fish has been steadily increasing. Flesh quality, like appearance, taste, texture, odor, and nutritional composition, is important to consumer acceptance (Másílko, Zajíc, & Hlavác, ).…”

Impact of photostimulation for delayed maturity on flesh quality of brook trout (Salvelinus fontinalis) stored under refrigerated conditions

“…These differences in softness of fish flesh that occur during the period of rapid growth have been reported by many authors such as Lavety et al (); Espe et al () and Roth et al (), Roth et al (). Not only growth rate connected with sexual maturation and fat content affect the texture proportion, also additional factors have an influence on textural properties such as size of the fish, season (temperature), rearing conditions (Másílko et al, ; Stejskal et al, ) and thickness of fish fillet (Veland & Torrissen, ), which have to be taken into account.…”

“…The evaluators were asked to avoid the following prior to the test: drinking coffee, eating spicy food, being too hungry or too full, smoking and wearing strong perfumes. Sensory analysis of whole raw fillets of brook trout was examined by the consistency (5 ‐ firm; 1 ‐ soft); colour/discolouration (5 ‐ no discolouration; 1 ‐ extreme discolouration), odour (5 ‐ extremely desirable; 1 ‐ extremely undesirable), and overall acceptability (5 ‐ extremely acceptable; 1 ‐ extremely unacceptable) according to Másílko, Zajíc, and Hlaváč (). Samples for cooking were composed of three small pieces of flesh (2 × 2 cm), each from a different part of fillet of the appropriate group, placed separately in 0.2 L glass jars with a lid labelled with random 3 or 4 digit codes and cooked for 15 min at 150°C in an electric oven.…”

“…APF: artificial photoperiod female; APM: artificial photoperiod male; NPF: natural photoperiod female; NPM: natural photoperiod male. properties such as size of the fish, season (temperature), rearing conditions (Másílko et al, 2015;Stejskal et al, 2011) and thickness of fish fillet (Veland & Torrissen, 1999), which have to be taken into account.…”