scholarly journals Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio L.) meat

2011 ◽  
Vol 51 (No. 12) ◽  
pp. 535-542 ◽  
Author(s):  
F. Vácha ◽  
I. Novik ◽  
J. Špička ◽  
M. Podola
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Microbial Transglutaminase ◽  
Water Holding Capacity ◽  
Processed Meat ◽  
Qualitative Properties ◽  
Fish Meat ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio ◽  
Water Holding

The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%) combined with three levels of NaCl (0, 1 and 2%), added to support the binding reaction, were examined. For the evaluation of quality changes in restructured fish meat, we used the textural property hardness and water holding capacity (WHC). The results confirmed a strong improvement of texture and water holding capacity after the addition of transglutaminase and salt, whereas the addition of 1% TG + 1% NaCl seems to be the best combination from the economic aspect. Another increase in the addition of TG and NaCl to the fish meat did not lead to further improvement of qualitative properties, as it was in the groups with 0% and 1% NaCl.  

scholarly journals Effect of feeding common carp (Cyprinus carpio (Linnaeus, 1758)) with water fern (Azolla filiculoides (Lam.)) on its fillet quality

2021 ◽  
pp. 94-111
Author(s):  
K. Namiq ◽  
◽  
Sh. S. Mahmood ◽  
N. M. Abdulrahman ◽  
B. R. Hassan ◽  
...  
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Biochemical Analysis ◽  
Water Holding Capacity ◽  
Fish Nutrition ◽  
Common Carp Cyprinus Carpio ◽  
Fish Fillets ◽  
Carp Cyprinus Carpio ◽  
Water Holding

Purpose. Qualitative study of fillets of common carp (Cyprinus carpio L.)fed with natural powder of water fern (Azollafiliculoides) and comparison with previous studies. Methodology. The proximate composition of the samples of fish fillets was done: protein content through Kjeldahl method, lipid content was determined according to AOAC (Association of Official Analytical Chemists) official method.Sensory evaluations were done by panelists. Methods for determining water holding capacity, cooking losses and biochemical analysis were standard, accepted in the world scientific community. Findings. Dissimilarities in the composition of proteins and fats were revealed. There was a significant difference in water holding capacity, cooking losses and biochemical analysis results. According to research, the powder of water fern is recommended for use in the feeding of carp, in order to improve the quality of its fillets. Originality. In recent years, a significant amount of research has focused on the use of plants or their extracts in fish nutrition, due to the presence of antioxidants in them. Water fern powder is one of the cheapest dietary supplements, which can be used in aquaculture to reduced spending on cultivation, contemporaneously improving fish health. This is due to the fact that these aquatic plants are widespread in water bodies of most warm countries and contain many important antioxidants that can positively affect the quality of fish fillets. Practical value. Based on the data obtained, a method for improving the quality of carp fillets has been developed. So, using water fern powder in its feeding, it is possible to improve the biochemical composition, increase taste, reduce losses during cooking, and also adjust the ability to retain water. Therefore, the proposed diet is also very useful for processing aquaculture products. Keywords: water fern (Azollafiliculoides), carp (Cyprinus carpio L.), fish feeding, fish fillets quality.

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