IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758
The study focused on the preservation of economically important common carp Cyprinus carpio L. by Glazing and evaluated the characteristics and properties changes in nutritional composition during fresh and frozen flesh at (–18± 2) °C compared to fresh fish (before treat...
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College of Veterinary Medicine, University of Basrah, Iraq
2024-09-01
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| Series: | Basrah Journal of Veterinary Research |
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| Online Access: | https://bjvr.uobasrah.edu.iq/article_184795_f794bbbaa0aa75210d6bb3ed8ed1f527.pdf |
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| author | Majid Bannai |
| author_facet | Majid Bannai |
| author_sort | Majid Bannai |
| collection | DOAJ |
| description | The study focused on the preservation of economically important common carp Cyprinus carpio L. by Glazing and evaluated the characteristics and properties changes in nutritional composition during fresh and frozen flesh at (–18± 2) °C compared to fresh fish (before treatment in glazing solutions). Fish samples were subjected to four treatments, including treatment control (non-treatment), immersion in drinking water, 5% table salt solution, and 5% white vinegar solution T1, T2, T3, and T4 respectively, measurement of their quality as well as suitability for human consumption, for three months 30, 60, and 90 days. The results of the statistical analysis showed at a probability level of p<0.05 decreased moisture, protein, and fat contents in T1 and T2, while T3 and T4 showed preservation benefits over 90 days. Ash contents increased with extended freezing in all treatments. Caloric content from protein and fat exceeded that of the fresh sample, suggesting potential nutritional losses during frozen preservation. The reason for maintaining nutritional (moisture, protein, fat, ash, and Caloric content) value may be due to the synergistic effect of the glazing materials. However, the study identified a 5% table salt solution and white vinegar as ideal glazing materials for preserving the nutritional value of fish. In conclusion, storage of these fish species for up to 90 days did not adversely affect their nutritional value. |
| format | Article |
| id | doaj-art-42584e502c1f4d848921bdb129729ced |
| institution | OA Journals |
| issn | 1813-8497 2410-8456 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | College of Veterinary Medicine, University of Basrah, Iraq |
| record_format | Article |
| series | Basrah Journal of Veterinary Research |
| spelling | doaj-art-42584e502c1f4d848921bdb129729ced2025-08-20T01:49:57ZengCollege of Veterinary Medicine, University of Basrah, IraqBasrah Journal of Veterinary Research1813-84972410-84562024-09-01233768810.23975/bjvr.2024.146989.1060184795IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758Majid Bannai0Department of marine Vertebrates, marine science centre,university of BasrahThe study focused on the preservation of economically important common carp Cyprinus carpio L. by Glazing and evaluated the characteristics and properties changes in nutritional composition during fresh and frozen flesh at (–18± 2) °C compared to fresh fish (before treatment in glazing solutions). Fish samples were subjected to four treatments, including treatment control (non-treatment), immersion in drinking water, 5% table salt solution, and 5% white vinegar solution T1, T2, T3, and T4 respectively, measurement of their quality as well as suitability for human consumption, for three months 30, 60, and 90 days. The results of the statistical analysis showed at a probability level of p<0.05 decreased moisture, protein, and fat contents in T1 and T2, while T3 and T4 showed preservation benefits over 90 days. Ash contents increased with extended freezing in all treatments. Caloric content from protein and fat exceeded that of the fresh sample, suggesting potential nutritional losses during frozen preservation. The reason for maintaining nutritional (moisture, protein, fat, ash, and Caloric content) value may be due to the synergistic effect of the glazing materials. However, the study identified a 5% table salt solution and white vinegar as ideal glazing materials for preserving the nutritional value of fish. In conclusion, storage of these fish species for up to 90 days did not adversely affect their nutritional value.https://bjvr.uobasrah.edu.iq/article_184795_f794bbbaa0aa75210d6bb3ed8ed1f527.pdfimpact of glazingcyprinus carpiochemical compositioncaloric value |
| spellingShingle | Majid Bannai IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758 Basrah Journal of Veterinary Research impact of glazing cyprinus carpio chemical composition caloric value |
| title | IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758 |
| title_full | IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758 |
| title_fullStr | IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758 |
| title_full_unstemmed | IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758 |
| title_short | IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758 |
| title_sort | iimpact of glazing and freezing preservation on the chemical composition and caloric value of common carp cyprinus carpio l 1758 |
| topic | impact of glazing cyprinus carpio chemical composition caloric value |
| url | https://bjvr.uobasrah.edu.iq/article_184795_f794bbbaa0aa75210d6bb3ed8ed1f527.pdf |
| work_keys_str_mv | AT majidbannai iimpactofglazingandfreezingpreservationonthechemicalcompositionandcaloricvalueofcommoncarpcyprinuscarpiol1758 |