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Nutritional value and sensory properties of common carp (Cyprinus carpio L.) fillets enriched with sustainable and natural feed ingredients

Sobczak Małgorzata; Panicz Remigiusz; Eljasik Piotr; Sadowski Jacek; Tórz Agnieszka; Żochowska-Kujawska Joanna; Barbosa Vera; Dias Jorge; Marques António


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  <identifier identifierType="URL">https://zenodo.org/record/4721832</identifier>
  <creators>
    <creator>
      <creatorName>Sobczak Małgorzata</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-3387-5017</nameIdentifier>
      <affiliation>Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Panicz Remigiusz</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-4858-2233</nameIdentifier>
      <affiliation>Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Eljasik Piotr</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-7220-5484</nameIdentifier>
      <affiliation>Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Sadowski Jacek</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-0514-3951</nameIdentifier>
      <affiliation>Department of Aquatic Bioengineering and Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Tórz Agnieszka</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0003-2159-981X</nameIdentifier>
      <affiliation>Department of Aquatic Bioengineering and Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Żochowska-Kujawska Joanna</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-8815-8739</nameIdentifier>
      <affiliation>Department of Meat Science, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Barbosa Vera</creatorName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-8103-598X</nameIdentifier>
      <affiliation>Division of Aquaculture, Seafood Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisboa, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Dias Jorge</creatorName>
      <affiliation>Sparos Lda, Olhao, Portugal</affiliation>
    </creator>
    <creator>
      <creatorName>Marques António</creatorName>
      <affiliation>Division of Aquaculture, Seafood Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisboa, Portugal</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Nutritional value and sensory properties of common carp (Cyprinus carpio L.) fillets enriched with sustainable and natural feed ingredients</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2021</publicationYear>
  <subjects>
    <subject>Meat quality</subject>
    <subject>Feeding</subject>
    <subject>Freshwater aquaculture</subject>
    <subject>EPA</subject>
    <subject>DHA</subject>
    <subject>Algae</subject>
    <subject>Salmon oil</subject>
  </subjects>
  <dates>
    <date dateType="Available">2022-04-14</date>
    <date dateType="Accepted">2021-04-14</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="JournalArticle"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/4721832</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.fct.2021.112197</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://zenodo.org/communities/seafoodtomorrow</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/embargoedAccess">Embargoed Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;Declines across global fishery stocks forced aquaculture feed manufacturers to search for new and sustainable components. Therefore, the aim of study was assessing nutritional value and sensory properties of meat of common carp (&lt;em&gt;Cyprinus carpio&lt;/em&gt;&amp;nbsp;L.) fed for 116 days with two blends. The control feed contained 5% of fishmeal and vegetable oils (rapeseed and soybean) as sole fat sources. While in the experimental diet half of the fishmeal was replaced with a blend of microalgae (&lt;em&gt;Spirulina&amp;nbsp;&lt;/em&gt;sp.,&amp;nbsp;&lt;em&gt;Chlorella&lt;/em&gt;&amp;nbsp;sp.), macroalgae (&lt;em&gt;Laminaria digitata&lt;/em&gt;) and vegetable oil was replaced with salmon oil. Proximate composition, energy value, fatty acid profile of meat, nutritional characteristics of fat and protein as well as culinary properties of fillets were assessed. Fillets of carp fed experimental diet had a higher level of protein, lower level of fat and energy value. Intramuscular fat of fish fed with the experimental diet had a better parameters of quality. Protein in the meat of fish from both groups was characterized by a high quality comparing to the protein standard. Our study showed that meat of carp fed with experimental feed enriched with sustainable and natural feed ingredients can be a sensorily attractive source of nutritious ingredients in the human diet.&lt;/p&gt;</description>
  </descriptions>
  <fundingReferences>
    <fundingReference>
      <funderName>European Commission</funderName>
      <funderIdentifier funderIdentifierType="Crossref Funder ID">10.13039/501100000780</funderIdentifier>
      <awardNumber awardURI="info:eu-repo/grantAgreement/EC/H2020/773400/">773400</awardNumber>
      <awardTitle>Nutritious, safe and sustainable seafood for consumers of tomorrow</awardTitle>
    </fundingReference>
  </fundingReferences>
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