The quality of carp (Cyprinus carpio L.) cultured in various Polish regions
作者： Joanna Tkaczewska , Władysław Migdał , Piotr Kulawik
DOI: 10.1002/JSFA.6661
关键词: Freshwater fish 、 Biotechnology 、 Cyprinus 、 Microbiological quality 、 Labelling 、 Biology 、 Health safety 、 Food science 、 Carp
摘要: BACKGROUND Although environmental factors greatly affect the quality of carp meat, no regulations impose labelling place cultivation freshwater fish. That is why purpose this study was to determine meat cultivated in several regions Poland as well assess necessity implementing such regulations. RESULTS The influence region on colour, nutrition value, health safety and sensory assessed. The analysis included colour measurement, determination fatty acid profile evaluation muscle. Moreover, microbiological fish surface performed. results show that does not lightness (L*) fillet, but has an impact other parameters (a*, b*). from all studied farms satisfactory, since pathogenic microorganisms were observed surface. fairly varied (P < 0.01), depending cultivation. CONCLUSION Since final seem ambiguous, further analyses features various cultures should be performed, before any recommendation for method suggested. © 2014 Society Chemical Industry
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