The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

2017 ◽  
Vol 216 ◽  
pp. 130-137 ◽  
Author(s):  
Longteng Zhang ◽  
Qian Li ◽  
Jian Lyu ◽  
Chunli Kong ◽  
Sijia Song ◽  
...  
Keyword(s):  
Silver Carp ◽  
Stress Conditions ◽  
Hypophthalmichthys Molitrix ◽  
The Impact

Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

2011 ◽  
Vol 46 (6) ◽  
pp. 1149-1156 ◽  
Author(s):  
Mahmood Naseri ◽  
Masoud Rezaei ◽  
Sohrab moieni ◽  
Hedayat Hosseini ◽  
Soheyl Eskandari
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Lipid Quality

scholarly journals Status of Chinese Carp Fisheries in Tunisian Freshwater Reservoirs: Threats and Opportunities

2021 ◽  
Vol 2 (10) ◽  
pp. 945-953
Author(s):  
Sami Mili ◽  
Rim Ennouri ◽  
Manel Fatnassi ◽  
Tahani Chargui ◽  
Hajer Zarrouk ◽  
...  
Keyword(s):  
Native Species ◽  
Aquatic Vegetation ◽  
Silver Carp ◽  
Bighead Carp ◽  
Ctenopharyngodon Idella ◽  
Hypophthalmichthys Molitrix ◽  
Artificial Breeding ◽  
Canal Systems ◽  
The Impact ◽  
Technical Centre

The current paper aims to diagnose the state of fisheries of three Chinese carp species whish have been introduced in Tunisian reservoirs since 1981: (silver carp Hypophthalmichthys molitrix, herbivorous carp Ctenopharyngodon idella and bighead carp Aristichthys nobilis) and seeks to study the benefits and risks associated with their introduction. Chinese carps cannot reproduce naturally in freshwater reservoirs. Eventually, artificial breeding operations and seeding of the dams with farm-produced fry are carried out by the Technical Centre of Aquaculture every year. Statistical analyses have shown a strong correlation between the landed quantity and the number of fries stocked each year. The impact assessment showed that the risks and benefits associated with the introduction of the three species are variable. Regarding their benefits, it was clear that the herbivorous carp has provided effective and sustainable control of the extensive development of aquatic vegetation in the eutrophic reservoirs and canal systems. The value of the other two species, though, remains less obvious, particularly for the bighead carp. The consequences of their introduction on ecosystems and native species seem to be negligible, especially when the densities are low. Eventually, it seems judicious to increase the stocking of the herbivorous carp, silver carp and bighead carp in Tunisian reservoirs.

Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

2019 ◽  
Vol 11 (10) ◽  
pp. 1470-1476 ◽  
Author(s):  
Dehua Zhang ◽  
Yaoguang Zhong
Keyword(s):  
Essential Oil ◽  
Allium Sativum ◽  
Silver Carp ◽  
Refrigerated Storage ◽  
Hypophthalmichthys Molitrix ◽  
Restructured Product ◽  
Frozen Surimi ◽  
Water Holding ◽  
Garlic Essential Oil

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

scholarly journals Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices

2012 ◽  
Vol 1 (4) ◽  
pp. 134
Author(s):  
Xiangjin Fu ◽  
Zhonghai Li ◽  
Qinglu Lin ◽  
Shiying Xu
Keyword(s):  
Docosahexaenoic Acid ◽  
Vitamin C ◽  
Lipid Oxidation ◽  
Silver Carp ◽  
Tea Polyphenols ◽  
Microwave Drying ◽  
Hypophthalmichthys Molitrix ◽  
Odor Compounds ◽  
Dried Fish

<p>Silver carp slices were dried using microwave, and the effect of vitamin C (VC) and tea polyphenols (TP) on the quality of the dried fish slices were evaluated. The lipid oxidation, flavor, and content of fat, eicosapentaenoic (EPA), docosahexaenoic acid (DHA), earthy-musty off-odor compounds were compared among the dried slices. Marinating with VC and TP significantly protected the lipid from oxidation. Samples treated with TP (0.2 g/100 mL) retained the most of DHA and EPA, while restricting fishy off-odors. About 50% of geosmin and 70% of 2-methylisoborneol, the earthy-musty off-odor compounds, were removed by marinating with VC (0.4 g/100 mL) combined with microwave drying.</p>

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