Bleeding of Common Carp (<i>Cyprinus carpio</i>) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage.

Sternisa, Meta; Dvorak, Petr; Lunda, Roman; Linhartova, Zuzana; Smole Mozina, Sonja; Mraz, Jan

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage.

Sternisa, Meta; Dvorak, Petr; Lunda, Roman; Linhartova, Zuzana; Smole Mozina, Sonja; Mraz, Jan.

Afiliação

Sternisa M; Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
Dvorak P; Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in Ceské Budejovice, Na Sádkách 1781, 370 05 Ceské Budejovice, Czech Republic.
Lunda R; Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in Ceské Budejovice, Na Sádkách 1781, 370 05 Ceské Budejovice, Czech Republic.
Linhartova Z; Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in Ceské Budejovice, Na Sádkách 1781, 370 05 Ceské Budejovice, Czech Republic.
Smole Mozina S; Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
Mraz J; Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in Ceské Budejovice, Na Sádkách 1781, 370 05 Ceské Budejovice, Czech Republic.

Food Technol Biotechnol ; 56(4): 524-532, 2018 Dec.

Article em En | MEDLINE | ID: mdl-30923449