BACKGROUND: Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC. RESULTS: NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed, r = 0.968-0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION: Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.

National Engineering Research Centre for Seafood Collaborative Innovation Centre of Provincial and Ministerial Co construction for Seafood Deep Processing Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing College of Food Science and Technology Dalian Polytechnic University Dalian China

University of South Bohemia in České Budějovice Faculty of Fisheries and Protection of Waters South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters České Budějovice Czech Republic

J Sci Food Agric. 2022 Sep;102(12):5576. doi: 10.1002/jsfa.12127 PubMed

Zobrazit více v PubMed

Briggs MA, Bowen KJ and Kris-Etherton PM, Omega-3 polyunsaturated fatty acids and health, in Food Lipids: Chemistry, Nutrition, and Biotechnology, ed. by Akoh CC and Min DB, Boca Raton: CRC Press, pp. 603-625 (2017).

Mock TS, Francis DS, Drumm DW, Versace VL, Glencross BD, Smullen RP et al., A systematic review and analysis of long-term growth trials on the effect of diet on omega-3 fatty acid levels in the fillet tissue of post-smolt Atlantic salmon. Aquaculture 516:734643 (2020).

Sprague M, Dick JR and Tocher DR, Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon, 2006-2015. Sci Rep 6:21892 (2016).

Tokur B, Ozkütük S, Atici E, Ozyurt G and Ozyurt CE, Chemical and sensory quality changes of fish fingers, made from mirror carp ( Cyprinus carpio L., 1758), during frozen storage (−18 °C). Food Chem 99:335-341 (2006).

FAO, FAO Yearbook. Fishery and Aquaculture Statistics, in FAO Yearbook Fishery and Aquaculture Statistics. p 108. Food and Agriculture Organization, Rome (2019)

Csengeri I, Dietary effects on fatty acid metabolism of common carp. Arch Tierernahr 49:73-92 (1996).

Mraz J, Pickova J and Kozak P, Feed for Common Carp and Culture of Common Carp with Increased Content of Omega 3 Fatty Acids, PCT/IB2011/002998 (2011). https://patentscope.wipo.int/search/en/detail.jsf?docId=WO2012046148.

Mraz J, Zajic T, Kozak P, Pickova J, Kacer P, Adamek V et al., Intake of carp meat from two aquaculture production systems aimed at secondary prevention of ischemic heart disease - a follow-up study. Physiol Res 66:S129 (2017).

Adámková V, Kacer P, Mraz J, Suchanek P, Pickova J, Králova LI et al., The consumption of the carp meat and plasma lipids in secondary prevention in the heart ischemic disease patients. Neuro Endocrinol Lett 32:17-20 (2011).

Zhu S, Zhou Z, Feng L and Luo Y, Postmortem changes in physicochemical properties of songpu mirror carp (Cyprinus carpio) during iced storage. Food Biosci 9:75-79 (2015).

Olafsdottir G, Nesvadba P, Di Natale C, Careche M, Oehlenschläger J, SaV T et al., Multisensor for fish quality determination. Trend Food Sci Technol 15:86-93 (2004).

Cheng JH, Sun DW, Zeng XA and Liu D, Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review. Crit Rev Food Sci Nutr 55:1012-1225 (2015).

Dalgaard P, Freshness, Quality and Safety in Seafoods. Teagasc, The National Food Centre, Dublin (2000).

Hong H, Regenstein JM and Luo Y, The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: a review. Crit Rev Food Sci Nutr 57:1787-1798 (2017).

Maqsood S, Benjakul S and Kamal-Eldin A, Haemoglobin-mediated lipid oxidation in the fish muscle: a review. Trends Food Sci Technol 28:33-43 (2012).

Hematyar N, Masilko J, Mraz J and Sampels S, Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (−20 °C). J Food Process Preserv 42:e13589 (2018).

Erikson U and Misimi E, Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. J Food Sci 73:C50-C59 (2008).

Li D, Jia S, Zhang L, Wang Z, Pan J, Zhu B et al., Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio). J Food Eng 212:226-233 (2017).

Pan J, Shen H and Luo Y, Cryoprotective effects of trehalose on grass carp (Ctenopharyngodon idellus) surimi during frozen storage. J Food Process Preserv 34:715-727 (2010).

Sampels S, Asu M and Vogt G, Berry marinades enhance oxidative stability of herring fillets. J Agric Food Chem 58:12230-12237 (2010).

Hao R, Liu Y, Sun L, Xia L, Jia H, Li Q et al., Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage. LWT - Food Sci Technol 81:1-9 (2017).

Hong H, Luo Y, Zhou Z, Bao Y, Lu H and Shen H, Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chem 138:1476-1482 (2013).

Lu H, Hong H, Luo Y and Desk S, The seasonal fatty acids composition in different tissues of farmed common carp (Cyprinus carpio). SDRP J Food Sci Technol 1:11-19 (2016).

Hegde MV, Zanwar AA and Adekar SP, Nutrition, life, disease, and death, in Omega-3 Fatty Acids: Keys to Nutritional Health, ed. by Hegde MV, Zanwar AA and Adekar SP. Springer, Cham, pp. 1-10 (2016).

Zhang WG, Lonergan SM, Gardner MA and Huff-Lonergan E, Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork. Meat Sci 74:578-585 (2006).

Zhang L, Li Q, Lyu J, Kong C, Song S and Luo Y, The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem. Food Chem 216:130-137 (2017).

Qin N, Li D, Hong H, Zhang Y, Zhu B and Luo Y, Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C. Food Chem 201:131-138 (2016).

Duran A, Erdemli U, Karakaya M and Tyilmaz M, Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in- or post-rigor periods. Fish Sci 74:1146-1156 (2008).

Bao Y, Zhu S, Luo Y and Shen H, Comparison of postmortem changes in blunt-snout bream (Megalobrama amblycephala) during short-term storage at chilled and partial freezing temperatures. J Aquat Food Prod Technol 24:752-761 (2015).

Alasalvar C, Taylor KDA and Shahidi F, Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice. J Agric Food Chem 50:2039-2045 (2002).

Shiba T, Shiraki N, Furushita M and Maeda T, Free amino acid and ATP-related compounds in sterile Tiger Puffer fish (Takifugu rubripes) fillets stored at 4C. J Food Process Preserv 38:791-797 (2014).

Hernández-Cázares AS, Aristoy M-C and Toldrá F, Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor. Meat Sci 87:125-129 (2011).

Hamada-Sato N, Usui K, Kobayashi T, Imada C and Watanabe E, Quality assurance of raw fish based on HACCP concept. Food Control 16:301-307 (2005).

Li D, Zhang L, Song S, Wang Z, Kong C and Luo Y, The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chem 224:347-352 (2017).

Delbarre-Ladrat C, Chéret R, Taylor R and Verrez-Bagnis V, Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Crit Rev Food Sci Nutr 46:409-421 (2006).

ICMSF I, Microorganisms in Foods. University of Toronto Press, Toronto (1986).

Shi C, Cui J, Yin X, Luo Y and Zhou Z, Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: effect on lipid and protein oxidation. Food Control 40:134-139 (2014).

Guerrero P, O'Sullivan MG, Kerry JP and de la Caba K, Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties. RSC Adv 5:8182-8189 (2015).

Martinez I, Wang PA, Slizyté R, Jorge A, Dahle SW, Cañas B et al., Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle. Food Chem 126:140-148 (2011).

Cai L, Wu X, Li X, Zhong K, Li Y and Li J, Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage. LWT - Food Sci Technol 59:122-129 (2014).

Duun AS and Rustad T, Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C. Food Chem 106:122-131 (2008).

Skipnes D, Johnsen SO, Skåra T, Sivertsvik M and Lekang O, Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture. J Aquat Food Prod Technol 20:331-340 (2011).

Considerations for fatty acids in standardized reference diet for parthenogenetic marbled crayfish Procambarus virginalis model organism

Nutrient footprint versus EPA + DHA security in land-locked regions-more of local pond farmed, imported marine fish or fish oil capsules?