Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature

2006 ◽  
Vol 7 (1-2) ◽  
pp. 13-18 ◽  
Author(s):  
Amaral Sequeira-Munoz ◽  
Dominique Chevalier ◽  
Alain LeBail ◽  
Hosahalli S. Ramaswamy ◽  
Benjamin K. Simpson
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
Cyprinus Carpio ◽  
High Pressure Processing ◽  
Physicochemical Changes ◽  
Carp Cyprinus Carpio

scholarly journals Viability of Najawa carp (Cyprinus carpio L.) sperm at 4°C temperature storage

2020 ◽  
Vol 147 ◽  
pp. 01015
Author(s):  
Dimas Fendy Pradana ◽  
Ignatius Hardaningsih ◽  
Dini Wahyu Kartika Sari
Keyword(s):  
Low Temperature ◽  
Cyprinus Carpio ◽  
Sperm Viability ◽  
Low Temperature Storage ◽  
Progressive Motility ◽  
C Storage ◽  
Randomized Design ◽  
Significant Difference ◽  
Carp Cyprinus Carpio ◽  
Temperature Storage

The objectives of this study were to evaluate the sperm viability of Najawa carp (Cyprinus carpio L.) in cryopreservation pre-conditions at 4°C. The design used in this study was Complete Randomized Design with 4 treatments, BSS as a control, 10% DMSO, 0,2 M Sucrose, and 5% DMSO + 0,1 M Sucrose; each consist of three replications. The parameters observed were progressive motility of fresh sperm, diluted sperm before low temperature storage, and 2 hours; 3 hours; 4 hours; 5 hours; one day; one week; a month after 4°C storage. The data were analyzed by ANOVA. The data showed that there was no significant difference between treatment (P>0.05). The best viability was 40.56% of sperm motility which survive for one week, it was achieved by 5% DMSO + 0,1 M Sucrose.

Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure–Processed Carp Flesh (Cyprinus carpio)

2015 ◽  
Vol 78 (8) ◽  
pp. 1592-1596 ◽  
Author(s):  
MARTIN KŘÍŽEK ◽  
KATEŘINA MATĚJKOVÁ ◽  
EVA DADÁKOVÁ ◽  
JIŘÍ ŠPIČKA ◽  
FRANTIŠEK VÁCHA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Fatty Acid ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Cyprinus Carpio ◽  
Storage Time ◽  
Storage Temperature ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

Biogenic amine and fatty acid contents were determined in vacuum-packed fillets of common carp (Cyprinus carpio). Samples were pressure treated at 300 and 500 MPa and were stored at 3.5 and 12°C for up to 28 days (control, 0 MPa) and 70 days (pressure-treated). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine, and phenylethylamine) were determined. Putrescine and cadaverine were influenced by all factors (temperature, pressurization level, and time of storage). Tyramine content was the most sensitive indicator of the improper status of sample; levels exceeding 10 mg/kg indicated both the loss of meat freshness and temperature abuse, in spite of persisting good sensory indices. Neither storage temperature nor pressurization level had a statistically important effect on the contents of fatty acids. Only polyunsaturated fatty acids decreased slightly if the storage time exceeded 42 days.

Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon

2017 ◽  
Vol 82 (12) ◽  
pp. 2977-2986 ◽  
Author(s):  
Noelle K. Lebow ◽  
Lisa D. DesRocher ◽  
Frank L. Younce ◽  
Mei-Jun Zhu ◽  
Carolyn F. Ross ◽  
...  
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
High Pressure Processing ◽  
Listeria Innocua ◽  
Smoked Salmon ◽  
Sensory Preference
Sign in / Sign up

Export Citation Format

Share Document