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Effect of different descaling/skin removing methods on sensory properties and shelf life of common carp
VÁGNER, Martin
The present bachelor thesis studied microbiological quality, sensory attributes and customer preferences of common carp filet (Cyprinus carpio) descaled by different methods under two storage conditions. Fillets were processed by four descaling methods, namely: without skin, without scales, undercut scales and fillets of mirror carp (with skin). Moreover two types of storage conditions, air packed and vacuum packaged, were tested at 3.8 +- 0.5 ° C. Microbiological analyses were determined by total viable counts in logarithm of colony-forming units per gram (log CFU.g) on storage days 0, 3, 6 and 9. Furthermore, sensory analyses of fillets was classified and customer preferences were evaluated by using an anonymous questionnaire. In microbiological analyses, an increase of the total number of microorganisms with increasing storage time was observed. Microbial communities grew to between 2.3 - 2.69 log CFU.g-1 on the first day of fish processing (day 0) and 6.35 - 8.28 log CFU.g-1 on the last day of storage (day 9). Microbiological analysis showed that skinless fillets reached the lowest total number of microorganisms, regardless the type of packaging (air / vacuum packaged). Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The best results in sensory evaluation achieved fillets without skin and undercut scales. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets. The results of present study show that different types of descaling methods combined with air / vacuum packaging can significantly prolong the shelf life of carp fillets.
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