Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Common carp (Cyprinus carpio) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quali...

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Detalles Bibliográficos
Autores principales: Sterniša, Meta, Dvořak, Petr, Lunda, Roman, Linhartova, Zuzana, Smole Možina, Sonja, Mraz, Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399709/
https://www.ncbi.nlm.nih.gov/pubmed/30923449
http://dx.doi.org/10.17113/ftb.56.04.18.5792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399709/
https://www.ncbi.nlm.nih.gov/pubmed/30923449
http://dx.doi.org/10.17113/ftb.56.04.18.5792

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