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The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp ( C yprinus Carpio L.) Meat
Author(s) -
Másílko Jan,
Zajíc Tomáš,
Hlaváč David
Publication year - 2015
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12134
Subject(s) - organoleptic , food science , carp , common carp , business , quality (philosophy) , aquaculture , composition (language) , sensory analysis , fish <actinopterygii> , fishery , biology , chemistry , cyprinus , physics , quantum mechanics , linguistics , philosophy
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 Applications The 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.