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Articles

Physicochemical, micro-structural, and textural properties of different parts from farmed common carp (Cyprinus carpio)

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Pages 946-955 | Received 04 Feb 2016, Accepted 12 May 2016, Published online: 03 Nov 2016
 

ABSTRACT

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.

Funding

This work was supported by the National Key Technology Research and Development Program of China during the 12th Five-Year Plan (No. 2014BAD04B09).

Additional information

Funding

This work was supported by the National Key Technology Research and Development Program of China during the 12th Five-Year Plan (No. 2014BAD04B09).

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