OFF-FLAVOUR COMPOUNDS IN COMMON CARP (CYPRINUS CARPIO L.) FLESH IN CONTEXT OF TYPE OF FISH POND

被引：7
|
作者：
Varga, D. [1 ]
Sandor, Zs. [2 ]
Hancz, Cs. [1 ]
Csengeri, I. [2 ]
Jeney, Zs. [2 ]
Papp, Zs. [2 ]
机构：
[1] Kaposvar Univ, Fac Agr & Environm Sci, Inst Environm Sci & Nat Conservat, Dept Aquaculture, H-7400 Kaposvar, Hungary
[2] Res Inst Fisheries Aquaculture & Irrigat, H-5540 Szarvas, Hungary
来源：
ACTA ALIMENTARIA | 2015年 / 44卷 / 02期
关键词：
common carp; off-flavour; geosmin; 2-methylisoborneol; GEOSMIN;
D O I：
10.1556/066.2015.44.0008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of our study was to survey the geosmin (GSM) and 2-methylisoborneol (MIB) concentrations of the sediment and that of common carp (Cyprinus carpio) flesh in three different Hungarian fish farms (clayey, marshy, and sodic ponds). Results showed that the concentrations of off-flavour compounds of the sediment and fish fillets were related to the natural environment. The GSM concentration of bottom soil samples was higher, than MIB in each fish farm. Both off-flavour compounds were the highest in the marshy fish pond and the lowest in the sodic pond. In case of fish flesh, significant differences were found between the farms in GSM level and fat content. In the fish flesh the same tendency was found as in the sediments, but surprisingly, MIB concentration was higher in the fillets, referring to accumulation.
引用
收藏
页码：311 / 315
页数：5
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