scholarly journals Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 221-226 ◽  
Author(s):  
Jelena Babić Milijašević ◽  
Milan Milijašević ◽  
Danijela Vranić ◽  
Jasna Đinović Stojanović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Carp Cyprinus Carpio ◽  
Sensory Parameters ◽  
And Control

The effect of modified atmosphere packaging (MAP 1  – 80% O<sub>2</sub> + 20% CO<sub>2</sub> and MAP 2 – 90% CO<sub>2</sub> + 10% N<sub>2</sub>) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 &lt; control &lt; MAP 1. From day 9 of storage FFA concentrations were higher (P &lt; 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O<sub>2</sub> + 20% CO<sub>2</sub> remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO<sub>2</sub> + 10% N<sub>2</sub> as well as samples kept on flaked ice remained unchanged until the end of the experiment.

scholarly journals Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks

2015 ◽  
Vol 5 ◽  
pp. 2-5 ◽  
Author(s):  
Jelena Babic ◽  
Milan Milijasevic ◽  
Danijela Vranic ◽  
Slavica Veskovic-Moracanin ◽  
Jasna Djinovic-Stojanovic
Keyword(s):  
Shelf Life ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

scholarly journals Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

2010 ◽  
Vol 79 (9) ◽  
pp. S93-S100 ◽  
Author(s):  
Katarína Hudecová ◽  
Hana Buchtová ◽  
Iva Steinhauserová
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Modified Atmosphere Packaging ◽  
Coliform Bacteria ◽  
Modified Atmosphere ◽  
E Coli ◽  
Air Control ◽  
Microbiological Properties

The aim of this study was to compare the growth rate of total viable counts (TVC), psychrotrophic viable counts (PVC), coliform bacteria and E. coli in portions of fresh common carp (Cyprinus carpio L.) under two different modified atmosphere packaging (experimental MAP1: 70% N2/30% CO2; experimental MAP2: 80% O2/20% CO2) and air (control samples) stored at +4 ± 0.5 °C, and to determine their shelf life. The presence of pathogens (Salmonella spp. and Listeria monocytogenes) was also surveyed in this study. A total of 360 portions from 90 common carp were examined. Laboratory analyses were performed on storage day 0 (production day) and days 3, 7 and 10. As compared to air packaging, the numbers of TVC and PVC were significantly lower (p < 0.001) in both modified atmosphere packaging (MAP) on storage days 7 and 10; coliform bacteria were significantly lower only on day 7. E. coli counts in fresh carp during storage were generally low, showing levels of < 1 log cfu/g. Salmonella spp. and Listeria monocytogenes were not detected in any of the examined samples. All the strains of Listeria spp. were identified as Listeria innocua. According to TVC values and sensory changes, the shelf life of carp portions was determined as 6 days in MAP1, 8 days in MAP2 and 3 days in air.

scholarly journals Physical and Chemical Changes in Fresh Chilled Muscle Tissue of Common Carp (Cyprinus carpio L.) Packed in a Modified Atmosphere

2007 ◽  
Vol 76 (8) ◽  
pp. S83-S92 ◽  
Author(s):  
F. Ježek ◽  
H. Buchtová
Keyword(s):  
Oleic Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Common Carp ◽  
Muscle Tissue ◽  
Total Lipid ◽  
Cyprinus Carpio ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Physical And Chemical

The aim of the study was to monitor the course of physical and chemical changes taking place in stored fresh chilled muscle tissue of carp packed in modified atmosphere (MAP), and to determine its shelf life. Samples of muscle tissue of common carp (Cyprinus carpio, L.) were packed in MAP (80% O2, 20% CO2) and stored for 15 days at +2 ± 2 °C max. During the storage period, O2 level in packs decreased from 78.7 ± 0.39% (day 1) to 63.8 ± 1.30% (day 15). Decrease in O2 in packs between storage days 7 and 9 was highly significant (p < 0.01). During storage, muscle tissue pH decreased during the experiment from 6.46 ± 0.22% (day 1) to 6.17 ± 0.10% (day 15). Levels of N-substances of low-molecular character increased during the experiment from 12.33 ± 2.11 (day 1) to 20.07 ± 3.16 mg 100 g-1 (day 15). Hydrolytic lipid decomposition (FFA) was more intensive in carp muscle tissue (2.09 ± 1.07% total lipid as oleic acid) than in carp skin (1.01 ± 0.31% total lipid as oleic acid) (day 15). Lipid oxidation (PV) in skin showed differences from lipid oxidation in muscle tissue. Oxidation processes in muscle correlated positively with the length of storage (r = 0.90). Over the storage period, peroxide levels increased from 2.58 ± 1.19 mekv O2 kg-1 (day 1) to 6.76 ± 1.78 mekv O2 kg-1 (day 15). Because of low TVBN levels in muscle tissue, shelf life was limited mainly by sensory changes (green discoloration, odour deviations, slime production), which were observed from storage day 9 onwards. It was found that the maximum shelf life of carp packed in MAP (80% O2, 20% CO2) was 7 days. The optimum parameter to determine the remaining shelf life of common carp muscle tissue stored at +2 ± 2 °C max is the TVBN level. As concerns shelf life, TVBN levels in carp muscle should not exceed 15 mg 100 g-1. This level of TVBN (max. 15 mg 100 g-1) for carp (MAP 80% O2, 20% CO2) is much more lower in comparison with levels TVBN (max 25 - 35 mg 100 g-1) which have been determined by Commission Regulation (EC) No. 2074/2005 for sea fish. For that reason we suggest to amplify the study by other monitoring (higher number of samples, various breeds of carp in different weight categories for all the year). On the basis of these analyses the level of TVBN for carp could be determined and incorporated to the legislation.

scholarly journals Effect of magnetized water in blood picture of common carp Cyprinus carpio infected with Aeromones hydrophila

2012 ◽  
Vol 36 (2) ◽  
pp. 75-82
Author(s):  
Khalid A. Rasheed
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Pathogenic Bacteria ◽  
Control Treatment ◽  
Blood Picture ◽  
Common Carp Cyprinus Carpio ◽  
Magnetized Water ◽  
Carp Cyprinus Carpio ◽  
And Control ◽  
Average Body

A total of 80 specimens of common carp Cyprinus carpio were used in present study ranges between 142-156 g with 150 g in average body weight, and between 22-27cm with 25cm in average body length to investigate the effect of magnetized water in blood pictures of fish as well as Aeromonas hydrophila pathogenic bacteria. Fish were randomly distributed using aquarium with dimension 70X40X40 cm upon four treatments, with two replicates for each treatment using magnetized water with different intensity ( 500 , 1000 , 1500 gauss) , while the control treatment free of magnetized water through the period of four weeks . Results shows that the bacteria count were decreased in such magnetized water in comparison with control treatment . The results of statistical analysis show significant differences ( P≤0.01) between all treatments . Results of blood picture test show significant differences ( P≤0.01) between test ,the three treatments containing magnetized water compared with control treatment .It can be conclude that the possibility of using magnetized water in prevention and control of some bacterial diseases in common carp.

scholarly journals Effects of MAP Treatment on Aroma Compounds and Enzyme Activities in Flat Peach during Storage and Shelf Life

HortScience ◽  
2018 ◽  
Vol 53 (4) ◽  
pp. 511-523 ◽  
Author(s):  
Hui-Juan Zhou ◽  
Zheng-Wen Ye ◽  
Ming-Shen Su
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Aroma Compounds ◽  
Hydroperoxide Lyase ◽  
Modified Atmosphere ◽  
And Control ◽  
Internal Browning

Cold storage is used to delay the senescence of peaches, but it can also lead to internal browning and aroma loss. Modified atmosphere packaging (MAP) has been reported to inhibit the internal browning and prolong the storage time. Four MAP treatments in the present study were set as follows: I: O2 1% to 3%, CO2 3% to 5%, and N2 92% to 96%; II: O2 3% to 5%, CO2 3% to 5%, and N2 90% to 94%; III: O2 6% to 8%, CO2 3% to 5%, and N2 87% to 91%; and control (CK): O2 21%, CO2 0.03%, and N2 79%. The concentration of sugars, acids, aroma compounds, superoxide radical (O2−), hydrogen peroxide (H2O2), and malondialdehyde (MDA), as well as the activities of enzymes, such as superoxide dismutase (SOD), peroxidase (POD), lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase, and alcohol O-acyltransferase (AAT) activities, were investigated. The results revealed that MAP, especially for treatment II, could inhibit the loss of flavors such as sugars, acids, and aroma compounds; maintain higher SOD and POD activities; and inhibit the accumulation of O2−, H2O2, and MDA during shelf life after storage at low temperature for 30 days. It could also inhibit the LOX and HPL activities at low temperature, but maintain higher LOX and HPL activities during shelf life. These findings indicated that treatment II could prolong the storage time to 30 days and shelf life for 3 days; maintain the higher content of sugars, acids, and aroma compounds; protect the cell membrane from oxidative injury; and inhibit internal browning during cold storage and shelf life.

Effects of Some Dietary Additives on Growth Performance and Feed Efficiency of Young Common Carp Cyprinus carpio

2021 ◽  
Vol 5 (1) ◽  
pp. 98-113
Author(s):  
Ahmed Mojer
Keyword(s):  
Amino Acids ◽  
Growth Performance ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Feed Efficiency ◽  
Control Diet ◽  
Common Carp Cyprinus Carpio ◽  
Exogenous Enzymes ◽  
Carp Cyprinus Carpio ◽  
And Control

Effects of adding three dietary additives and their mixture to control diet (38% protein) on the growth performance and feed efficiency of young common carp Cyprinus carpio with an average weight of 16.16+0.09 g were assessed. These additives were probiotic (Saccharomyces cerevisiae yeast) (T1), amino acids (lysine and methionine) (T2), a mixture of exogenous enzymes (protease, cellulase, α-amylase, amyloglucosidase, pectinase, beta-glucanase, xylanase, phytase, lipase and beta mannanase) (T3), their mixture (T4) and control (T5). Inclusion of probiotic and exogenous enzymes showed significant (P<0.05) improvement in the growth performance and feed efficiency of the fishes compared with control and other additive diets. Otherwise, the inclusion of amino acids and the additive mixture did not show any significant (P>0.05) improvement compared with the control diet. Probiotic diet (T1) recorded greatest specific growth rate SGR (0.68%/day) and best feed conversion ratio FCR (2.84), followed by exogenous enzymes diet (0.57%/day and 3.44, respectively), while the SGR and FCR values for T2, T4 and control were decreased significantly (P<0.05). Probiotic and enzymes feed additives have proved significant enhancement of fish growth and feed efficiency.

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