Biochemical changes and sensory assessment on tissues of carp (Cyprinus carpio, Linnaeus 1758) during sale conditions
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, some biochemical changes of carp (Cyprinus carpio, Linnaeus 1758) tissues were investigated. Studies have been carried out on carp which have regional economical importance. Storage temperature and time are the most important factors that affect the quality of fish during sales. It was observed that the temperature varied between 9 and 12A degrees C in sale conditions. In addition, we assumed the arrival time of the fish at the fish market to be 0 (zero) h. Biochemical analyses [malondialdehyde (MDA) levels and catalase activity] of carp tissues (muscle, liver, heart, spleen, brain) were carried out on fish which were held for 24 and 48 h, as well as on fresh fish (0 h). In addition, sensory analysis was conducted by a panel consisting of experienced judges of sensory evaluation. Statistically significant (P < 0.05) increases in MDA levels were found in liver, muscle, brain and spleen tissues when comparing the 0- and 24-h groups. But there was no statistically significant (P > 0.05) increase in MDA level in heart tissue of carp after 24 h. There was a statistically significant (P < 0.05) increase in MDA levels in muscle, spleen and heart tissues when comparing the 24- and 48-h groups. In the group examined at 24 h, it was observed that there were statistically significant differences from the 0 h group values (P < 0.05) for catalase (CAT) activity in muscle, brain, spleen and heart tissues. The decreases in CAT activity in liver and spleen tissues were found to be statistically significant (P < 0.05) between the group examined at 24 h compared with the group examined at 48 h. Carp maintained good quality during the selling conditions up to 24 h. This experiment deals with the effects of post-slaughter time and storage temperature on carp tissues. It is concluded that by considering the storage temperature (9-12A degrees C) and storage time (post-slaughter) the product maintained acceptable quality up to 24 h. There was significant deterioration of sensory quality, as a result of changes in chemical constituents.
Açıklama
Anahtar Kelimeler
Carp, Catalase, Malondialdehyde, Post-slaughter time, Sensory assessment, Storage temperature, Storage time
Kaynak
FISH PHYSIOLOGY AND BIOCHEMISTRY
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
35
Sayı
4
