Work

Effects of raw material (chilled/defrosted) and long-term frozen storage on volatile compounds and quality markers of mechanically separated common carp (Cyprinus carpio)

Year: 2026

Type: article

Abstract: This study evaluated the impact of raw material thermal history (chilled vs. defrosted) and 12-month frozen storage (-18 °C) on the quality of mechanically separated common carp (Cyprinus carpio). Between months 6 and 12, a significant increase in volatile concentrations – primarily hexanal - and thiobarbituric acid reactive substances (TBARS) was observed, alongside a decrease in total volatile basic nitrogen (TVBN). Microbiological quality remained stable throughout the period and none of the monitored pathogenic species (E. coli, C. perfringens and Salmonella spp.) were detected. Histamine was the dominant biogenic amine, but its levels (7-34 mg/kg) were well below the safety limits. These results suggest that chilled and defrosted raw materials provide mechanically separated fish of similar quality, and the product is shelf-stable for at least six months.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvag221

Authors: Anna Zelenková, Jan Kašpar, František Kvasnička, Iveta Šístková, Aleš Rajchl, Helena Čížková

Institutions: University of Chemistry and Technology, Prague, University of South Bohemia in České Budějovice

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,638