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The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes

  • Mustafa Durmuş
  • Krzysztof Surówka
  • Fatih Ozogul
  • Ireneusz Maciejaszek
  • Iwona Tesarowicz
  • Yesim Ozogul
  • Ali Rıza Kosker
  • Yılmaz Ucar
Research article
  • 250 Downloads

Abstract

The chemical, sensory, microbiological, protein profile and textural changes of vacuum-packaged ‘gravad’ carp fillets (Cyprinus carpio) were investigated during storage at 3 °C. Sensory analyses showed that vacuum-packed gravad was still acceptable at the end of 8 weeks of storage. Due to gravading, the total viable count did not exceed the acceptable limit of 106–107cfu g−1. Our SDS-PAGE analysis revealed that gravading caused a slight decrease in the relative intensity of myosin heavy chain (MHC), while the level of actin remained unchanged. Due to gravading, we found an increase in the values for cohesiveness and chewiness. The values for hardness and chewiness decreased which was accompanied by a slight reduction in springiness and cohesiveness. Texture profile analysis revealed that the a-value was higher in raw carp (RC) than in gravad carp before (GB) and after storage (GA); whereas the b-value was lower in RC than in GB and GA.

Keywords

Gravad Carp Texture Protein profile Storage stability 

Notes

Compliance with ethical standards

This research did not receive any specific grant from funding agencies in the public commercial, or not-for- profit sectors. All authors have approved the submission of this manuscript. None of the authors of this manuscript has any financial or other kind of conflict of interest related to this work. Be assured that every author of this paper did contribute significantly to the conception, design, execution, data analysis and interpretation or writing associated with this study and report. The authors declare that they have no conflict of interest.

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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2017

Authors and Affiliations

  • Mustafa Durmuş
    • 1
  • Krzysztof Surówka
    • 2
  • Fatih Ozogul
    • 1
  • Ireneusz Maciejaszek
    • 2
  • Iwona Tesarowicz
    • 2
  • Yesim Ozogul
    • 1
  • Ali Rıza Kosker
    • 1
  • Yılmaz Ucar
    • 1
  1. 1.Department of Seafood Processing Technology, Faculty of FisheriesÇukurova UniversityAdanaTurkey
  2. 2.Department of Refrigeration and Food ConcentratesAgricultural University of CracowKrakówPoland

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