Off-flavour compounds in common carp (cyprinus carpio L.) flesh in context of type of fish pond

D. Varga, Zs Sándor, Cs Hancz, I. Csengeri, Z. Jeney, Zs Papp

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

The aim of our study was to survey the geosmin (GSM) and 2-methylisoborneol (MIB) concentrations of the sediment and that of common carp (Cyprinus carpio) fl esh in three different Hungarian fi sh farms (clayey, marshy, and sodic ponds). Results showed that the concentrations of off-fl avour compounds of the sediment and fi sh fi llets were related to the natural environment. The GSM concentration of bottom soil samples was higher, than MIB in each fi sh farm. Both off-fl avour compounds were the highest in the marshy fi sh pond and the lowest in the sodic pond. In case of fi sh fl esh, signifi cant differences were found between the farms in GSM level and fat content. In the fi sh fl esh the same tendency was found as in the sediments, but surprisingly, MIB concentration was higher in the fi llets, referring to accumulation.

Original languageEnglish
Pages (from-to)311-315
Number of pages5
JournalActa Alimentaria
Volume44
Issue number2
DOIs
Publication statusPublished - May 1 2015

Fingerprint

2-methylisoborneol
geosmin
fish ponds
Carps
flavor compounds
off flavors
Cyprinus carpio
Fishes
farms
sediments
Soil
soil sampling
Fats
lipid content
Farms

Keywords

  • 2-methylisoborneol
  • Common carp
  • Geosmin
  • Off-fl avour

ASJC Scopus subject areas

  • Food Science

Cite this

Off-flavour compounds in common carp (cyprinus carpio L.) flesh in context of type of fish pond. / Varga, D.; Sándor, Zs; Hancz, Cs; Csengeri, I.; Jeney, Z.; Papp, Zs.

In: Acta Alimentaria, Vol. 44, No. 2, 01.05.2015, p. 311-315.

Research output: Contribution to journalArticle

Varga, D. ; Sándor, Zs ; Hancz, Cs ; Csengeri, I. ; Jeney, Z. ; Papp, Zs. / Off-flavour compounds in common carp (cyprinus carpio L.) flesh in context of type of fish pond. In: Acta Alimentaria. 2015 ; Vol. 44, No. 2. pp. 311-315.
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