Carp (Cyprinus carpio L.) lipid oxidation during cold storage

Aidos I., Lourenco S., Van der Padt A., Luten J.B., Boom R.M. 2002 - Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage - J. Food. Sci. 67: 3314-3320.10.1111/j.1365-2621.2002.tb09585.xSearch in Google Scholar

Alvarez V., Medina I., Prego R., Aubourg S.P. 2009 - Lipid and mineral distribution in different zones of farmed and wild blackspot seabream (Pagellus bogaraveo) - Eur. J. Lipid. Sci Technol. 111: 957-966.10.1002/ejlt.200800282Search in Google Scholar

Aranda M., Mendoza N., Villegas R. 2006 - Lipid damage during frozen storage of whole jack mackerel (Trachurus symmetricus murphyi) - J. Food Lipids. 13: 155 -166.10.1111/j.1745-4522.2006.00041.xSearch in Google Scholar

Aubourg S.P. 1999 - Lipid damage detection during the frozen storage of an underutilized fish species - Food Res. Int. 32: 497-502.10.1016/S0963-9969(99)00123-4Search in Google Scholar

Aubourg S.P., Medina I. 1999 - Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglernus) frozen storage - J. Sci. Food Agric. 79: 1943-1948.10.1002/(SICI)1097-0010(199910)79:13<1943::AID-JSFA461>3.0.CO;2-JSearch in Google Scholar

Aubourg S.P., Pineiro C., Gallardo J.M., Barros-Velazquez J. 2005 - Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima) - Food Chem. 90: 445-452.10.1016/j.foodchem.2004.05.008Search in Google Scholar

Aydin I., Gokoglu N. 2014 - Effects of temperature and time of freezing on lipid oxýdation in anchovy (Engraulis encrasicholus) during frozen storage - Eur. J. Lipid Sci. Technol. 116: 996-1001.10.1002/ejlt.201300450Search in Google Scholar

Bligh E.G., Dyer W.J. 1959 - A rapid method of total lipid extraction and purification - Can. J. Bioch. Physiol. 8: 911-917.10.1139/o59-099Search in Google Scholar

Boran G., Karacam H., Boran M. 2006 - Changes in the quality of fish oils due to storage temperature and time - Food Chem. 98: 693-698.10.1016/j.foodchem.2005.06.041Search in Google Scholar

Domiszewski Z., Bienkiewicz G., Plust D. 2011 - Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus) - Acta Sci. Pol. Technol. Aliment. 3: 359-373.Search in Google Scholar

Domiszewski Z. 2013 - Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and Rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids - Int. J. Food Sci. Tech. 48: 786-793.Search in Google Scholar

Erkan N., Ozden O. 2008 - Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice - Int. J. Food Sci. Tech. 43: 1549-1559.10.1111/j.1365-2621.2007.01579.xSearch in Google Scholar

Gokoglu N., Yerlikaya P., Kadir Topuz O. 2012 - Effects of tomato and garlic extracts on oxidative stability in marinated anchovy - J. Food Process Pres. 36: 191-197.10.1111/j.1745-4549.2011.00576.xSearch in Google Scholar

Hultin H.O. 1994 - Oxidation of lipids in Seafoods: Chemistry, Processing Techonology and Quality - Chapman and Hall, London, 49 p.10.1007/978-1-4615-2181-5_5Search in Google Scholar

Ježek F., Buchtova H. 2012 - Shelf-life of freeze-thawed fillets of common carp (Cyprinus carpio L.) and silver carp (Hypophthalmichthys molitrix V.) packed under air -20th Int. Symp. “Animal Science Days”, Kranjska gora, Slovenia, Sept. 19th-21st.Search in Google Scholar

Kołakowska A., Olley J., Dunstan G.A. 2002 - Fish lipids - In: Chemical and Functional Properties of Food Lipids, CRC Press.Search in Google Scholar

Kolanowski W. 2010 - Omega-3 LC PUFA Contents and Oxidative Stability of Encapsulated Fish Oil Dietary Supplements - Int. J. Food Prop. 13: 498-511.10.1080/10942910802652222Search in Google Scholar

Losada V., Barros-Velazquez J., Gallardo J.M., Aubourg S.P. 2004 - Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage - Eur. J. Lipid Sci. Technol. 106: 844-850.10.1002/ejlt.200400991Search in Google Scholar

Majumdar R.K., Deb S., Dhar B., Priyadarshini B.M. 2013 - Chemical changes in washed mince of silver carp (Hypophthalmichthys molitrix) during frozen storage at -20°C with or without cryoprotectants - J. Food Process Pres. 5: 952-961.10.1111/j.1745-4549.2012.00741.xSearch in Google Scholar

Mraz J. 2011 - Lipid Quality of Common Carp (Cyprinus carpio) in Pond Culture - Swedish University of Agricultural Sciences, Uppsala: 9-21.Search in Google Scholar

Nazemroaya S., Sahari M.A., Rezaei M. 2009 - Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri - J. Appl. Ichthyol. 25: 91-95.10.1111/j.1439-0426.2008.01176.xSearch in Google Scholar

Ochrem A., Zapletal P., Maj D., Gil Z., ￣ychlinska-Buczek J. 2014 - Changes in physical and dielectrical properties of carp meat (Cyprinus carpio) during cold storage - J. Food Process Eng. 2: 177-184.10.1111/jfpe.12075Search in Google Scholar

Perez-Alonso F., Arias C., Aubourg S.P. 2003 - Lipid deterioration during chilled storage of Atlantic pomfret (Brama brama) - Eur. J. Lipid Sci. Technol. 105: 661-667.10.1002/ejlt.200300804Search in Google Scholar

Pezeshk S., Rezaei M., Hosseini H. 2011 - Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4 ± 1°C - J. Food Sci. 6: 387-391.Search in Google Scholar

Selmi S., Monser L., Sadok S. 2008 - The influence of local canning process and storage on pelagic fish from tunisia: fatty acid profiles and quality indicators - J. Food Process Pres. 32: 443-457.10.1111/j.1745-4549.2008.00189.xSearch in Google Scholar

Sullivan J.C., Budge S.M. 2012 - Fish oil sensory properties can be predicted using key oxidative volatiles - Eur. J. Lipid Sci. Technol. 114: 496-503.10.1002/ejlt.201100330Search in Google Scholar

Tkaczewska J., Migda3 W. 2012 - Comparison of slaughter yield, contents of basic nutrients, and heavy metals levels in muscles of carp (Cyprinus carpio L.) farmed in various regions in poland - ￣YWNOOEA. Nauka. Technologia. Jakooea. 85: 180-189.Search in Google Scholar

Ucak I., Ozogul Y., Durmuo M. 2011 - The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers - Int. J. Food Sci. Tech. 46: 1157-1163.10.1111/j.1365-2621.2011.02610.xSearch in Google Scholar

Zhang J.,WuD., Liu D., Fang Z., Chen J., Hu Y., Ye X. 2013 - Effect of cooking styles on the lipid oxidation and fatty acid composition of grass carp (Ctenopharynyodon idellus) fillet - J. Food Biochem. 37: 212-219 10.1111/j.1745-4514.2011.00626.xSearch in Google Scholar