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http://dx.doi.org/10.5657/KFAS.2022.0001

Sensory and Enzymatic Properties of Israeli Carp Cyprinus carpio as Affected by Size, Part and Commercial Value  

Heu, Min Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, Ye Youl (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Choe, Yu Ri (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Sun Young (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Song, Ho-Su (Department of Culinary Arts, Youngsan University)
Choi, Jung-Mi (Department of Culinary Arts, Youngsan University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.1, 2022 , pp. 1-9 More about this Journal
Abstract
This study was conducted to compare the sensory and enzymatic properties of Israeli carp Cyprinus carpio muscle (ICM) according to size [normal large (NLF) and small fish (NSF)], part [ventral (VM) and dorsal muscles (DM)], and commercial value [NLF, recessive (RF), or deformed fish (DF)]. There was not difference in salty of all samples. The sourness was stronger in NLF and DM than in NSF, RF, and DF, and VM, respectively. The umami of ICM showed no size-associated differences; however, those of DM, and DF and RF, were superior to those of the VM and NLF, respectively. The sweetness was also stronger in NLF than in NSF and RF, and in DM than VM. The sweetness of DF didn't differ compared to those of NLF and RF. The intensity of fish odor was weaker in NSF or DF than that in NLF, and was higher in DM than in VM. The color of ICM was bright in NSF and DF compared to NLF. Enzyme activity was very low in the muscles and high in viscera. Therefore, ICM could be used as a material for seafood products, regardless of size, part, and commercial value; however, the issue of lipid oxidation must be considered.
Keywords
Israeli carp; Cyprinus carpio; Freshwater fish; Common carp;
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Times Cited By KSCI : 5  (Citation Analysis)
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