Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage

Aspects of Embryonic and Larval Development in Bighead Carp Hypophthalmichthys nobilis and Silver Carp Hypophthalmichthys molitrix

As bighead carp Hypophthalmichthysnobilis and silver carp H. molitrix (the bigheaded carps) are poised to enter the Laurentian Great Lakes and potentially damage the region's economically important fishery, information on developmental rates and behaviors of carps is critical to assessing their ability to establish sustainable populations within the Great Lakes basin. In laboratory experiments,...

The Integrated Effects of Hydrogen Peroxide (H2O2), washing cycles and water to mince ratios on the color and surimi quality of the Silver carp (Hypophthalmichthys molitrix) mince

One of the problems associated with surimi, which is made from fresh water fish, is its low whiteness value compared to the marine fish species, mainly due to the redness of its muscles. In this study, hydrogen peroxide at concentrations of 1, 2 and 3% along with other variables such as water to mince ratios of 1:2, 1:3 during 1, 2 and 3 washing cycles was applied in order to improve the color ...

Pathogen Susceptibility of Silver Carp (Hypophthalmichthys molitrix) and Bighead Carp (Hypophthalmichthys nobilis) in the Wabash River Watershed

Transcriptome Analysis of Silver Carp (Hypophthalmichthys molitrix) by Paired-End RNA Sequencing

The silver carp (Hypophthalmichthys molitrix) is among the most intensively pond-cultured fish species and is used in the wild to counteract water bloom in China. However, little genomic information is available for this species, especially regarding its ability to grow rapidly in water, even water contaminated with high concentrations of poisonous microcystin. In this study, we performed de no...

Effective of rosemary extract on lipid quality of silver carp (Hypophthalmichthys molitrix) during ice storage

The objective of study was to determine the effects of added rosemary extract on increasing shelf-life and quality of meat in silver carp during ice storage. Fishes dipped in a solution prepared of rosemary extract (200 and 600 ppm) for 90 minutes and then were icing. Chemical and Enzymatic index includes total volatile basic nitrogen, thiobarbituric acid, peroxide value were measured and compa...