Carp (Cyprinus carpio L.) lipid oxidation during cold storage
Andrzej S. Ochrem, Justyna Żychlińska-Buczek, Piotr Zapletal
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.
Keywords: carp, lipid, oxidation, peroxide value
CORRESPONDING AUTHOR:
A.S. Ochrem [+], J. Żychlińska-Buczek, P. Zapletal
Faculty of Animal Sciences
University of Agriculture in Cracow
Al. Mickiewicza 24/28, 30-059 Kraków, Poland
e-mail: a.ochrem@ur.krakow.pl