<abstract xmlns="http://www.w3.org/1999/xhtml"><p> After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdomen, and tail. On the first day of the study, the anisidine value ranged from 0.21-1.70, and did not differ significantly among the body parts. Peroxide values fluctuated frequently during the study. Lipid oxidation depended on the part of the fish the meat came from and the structure of the meat, either fillets or ground meat.</p></abstract>

After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat. The left and right sides of the fillet were divided into three parts, the head, abdomen, and tail. On the first day of the study, the anisidine value ranged from 0.21-1.70, and did not differ significantly among the body parts. Peroxide values fluctuated frequently during the study. Lipid oxidation depended on the part of the fish the meat came from and the structure of the meat, either fillets or ground meat.

Carp (Cyprinus carpio L.) lipid oxidation during cold storage

Faculty of Animal Sciences University of Agriculture in Cracow Al. Mickiewicza 24/28, 30-059 Kraków, Poland

Fisheries & Aquatic Life

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Carp (Cyprinus carpio L.) lipid oxidation during cold storage"}

After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study...

Carp (Cyprinus carpio L.) lipid oxidation during cold storage

Online veröffentlicht: 29. Juli 2015

Seitenbereich: 101 - 106

Eingereicht: 02. Feb. 2015

Akzeptiert: 10. Mai 2015

DOI: https://doi.org/10.1515/aopf-2015-0011

Schlüsselwörter
carp, lipid, oxidation, peroxide value

© Archives of Polish Fisheries

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Carp (Cyprinus carpio L.) lipid oxidation during cold storage

Online veröffentlicht: 29. Juli 2015

Seitenbereich: 101 - 106

Eingereicht: 02. Feb. 2015

Akzeptiert: 10. Mai 2015

DOI: https://doi.org/10.1515/aopf-2015-0011

Schlüsselwörtercarp, lipid, oxidation, peroxide value

© Archives of Polish Fisheries

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
carp, lipid, oxidation, peroxide value