Original title: Oxidation during normal and vacuum packed storage of smoked carp
Authors: ALIVUK, Edita
Document type: Bachelor's theses
Year: 2017
Language: eng
Abstract: The purpose of this study was to investigate the effect of normal and vacuum package systems on the development of lipid-protein oxidation and firmness of common carp fillet through 3 weeks storage at +4°C. TBARS, carbonyls and firmness were measured in time 0 and 1 week for samples packed under normal package system and 0, 1, 2 and 3 weeks for samples stored under vacuumed packed system. Results showed significant difference between the fillets stored under different packing conditions. Lipid oxidation by respect to TBARS, indicate no significant difference in amount of TBARS in both package systems. However, protein oxidation showed significantly higher values of carbonyl content in normal packing compared to vacuum packing fillets. Firmness analysis results showed significant increase of the fillet firmness in nrmal packing after 1 week and decrease in the vacuum packing after 3 weeks storage. The results emphasized development of lipid and protein oxidation was more promoted in the carp fillets which were packed under normal storage.
Keywords: firmness; lipid oxidation; normal package; protein oxidaton; smoked carp fillets; storage +4°C; vacuum package
Citation: ALIVUK, Edita. Oxidation during normal and vacuum packed storage of smoked carp. České Budějovice, 2017. bakalářská práce (Bc.). JIHOČESKÁ UNIVERZITA V ČESKÝCH BUDĚJOVICÍCH. Přírodovědecká fakulta

Institution: University of South Bohemia in České Budějovice (web)
Document availability information: Fulltext is available in the Digital Repository of University of South Bohemia.
Original record: http://www.jcu.cz/vskp/30990

Permalink: http://www.nusl.cz/ntk/nusl-380957


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Universities and colleges > Public universities > University of South Bohemia in České Budějovice
Academic theses (ETDs) > Bachelor's theses