effects of freeze-thaw cycles on quality of silver carp (hypophthalmichthys molitrix) fillets

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,...

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...

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

Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC

Freshness is one of the main quality attributes for processing, marketing and consumption of fish. Fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. However, the disadvantage associated with broader consumption of fish products is their comparatively short shelf-life. Therefore, effective methods for extending shelf-life and improving qual...

Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)

 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflow...

Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)

 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp < /font>. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p < 0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunfl...