<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the transportation agency and food industry because of its low transportation cost. Changes of acid value (AV), total bacterial count (TBC), and peroxide value (PV) were reported in this study. We found that the changes of AV, TBC and PV of dry common carp fitted the first order reaction model and the reaction energies of changes of AV, TBC, and PV during storage were 4.56 kJ/mol, 2.21 kJ/mol, and 2.33 kJ/mol, respectively. This study will provide theoretical knowledge to food factories relating with dry fish storage and transportation.</p></abstract>

Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the transportation agency and food industry because of its low transportation cost. Changes of acid value (AV), total bacterial count (TBC), and peroxide value (PV) were reported in this study. We found that the changes of AV, TBC and PV of dry common carp fitted the first order reaction model and the reaction energies of changes of AV, TBC, and PV during storage were 4.56 kJ/mol, 2.21 kJ/mol, and 2.33 kJ/mol, respectively. This study will provide theoretical knowledge to food factories relating with dry fish storage and transportation.

Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model

Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, Saint Paul, MN, 55108, United States

Technical University of Cluj Napoca, North University Center of Baia Mare, Department of Chemistry and Biology, Victor Babes 62A, 430083, Romania

Acta Universitatis Cibiniensis. Series E: Food Technology

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

Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the...

Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model

Online veröffentlicht: 30. Dez. 2014

Seitenbereich: 55 - 64

DOI: https://doi.org/10.2478/aucft-2014-0014

Schlüsselwörter
Common carp, storage, kinetics, bacteria, acid value, peroxide value

© Lucian Blaga University

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

Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model

Online veröffentlicht: 30. Dez. 2014

Seitenbereich: 55 - 64

DOI: https://doi.org/10.2478/aucft-2014-0014

SchlüsselwörterCommon carp, storage, kinetics, bacteria, acid value, peroxide value

© Lucian Blaga University

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

Schlüsselwörter
Common carp, storage, kinetics, bacteria, acid value, peroxide value