TY - JOUR
T1 - Physicochemical, micro-structural, and textural properties of different parts from farmed common carp (Cyprinus carpio)
AU - Dong, Xiu-Ping
AU - Wu, Qiong
AU - Li, De-Yang
AU - Wang, Tao
AU - Pan, Jin-Feng
AU - Zheng, Jiao-Jiao
AU - Fu, Xin-Xin
AU - Qi, Li-Bo
AU - Chen, Guibing
PY - 2017/4/3
Y1 - 2017/4/3
N2 - The fish body of cultured common carp (Cyprinus carpio) was divided into six sections, including the upper back, lower back, jaw, chest, belly, and tail. Differences in the physicochemical, micro-structural, and textural properties of different muscle tissues were investigated. The upper and lower back, with high content of protein, low content of fat, high water-holding capacity, and desirable textural properties, was proven to be the most valuable part of common carp from both a nutritional point-of-view and an organoleptic perspective. This could provide a theoretic basis for the comprehensive utilization of freshwater fish.
AB - The fish body of cultured common carp (Cyprinus carpio) was divided into six sections, including the upper back, lower back, jaw, chest, belly, and tail. Differences in the physicochemical, micro-structural, and textural properties of different muscle tissues were investigated. The upper and lower back, with high content of protein, low content of fat, high water-holding capacity, and desirable textural properties, was proven to be the most valuable part of common carp from both a nutritional point-of-view and an organoleptic perspective. This could provide a theoretic basis for the comprehensive utilization of freshwater fish.
KW - Chemical composition
KW - Common carp
KW - Microstructure
KW - Physicochemical properties
KW - Textural properties
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994175760&origin=inward
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84994175760&origin=inward
U2 - 10.1080/10942912.2016.1190375
DO - 10.1080/10942912.2016.1190375
M3 - Article
SN - 1094-2912
VL - 20
SP - 946
EP - 955
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 4
ER -