The „Freshness“ Objective Assessment of Carp Meat – Is It Appropriate to Use Freshness Meter?

Authors

  • J. Rutkayová University of South Bohemia, Faculty of Agriculture, České Budějovice
  • J. Voříšková University of South Bohemia, Faculty of Agriculture, České Budějovice
  • K. Beneš University of South Bohemia, Faculty of Agriculture, České Budějovice
  • L. Hasoňová University of South Bohemia, Faculty of Agriculture, České Budějovice
  • F. Vácha University of South Bohemia, Faculty of Agriculture, České Budějovice
  • M. Křížek University of South Bohemia, Faculty of Agriculture, České Budějovice
  • M. Rost University of South Bohemia, Faculty of Economics, České Budějovice
  • D. Jirotková University of South Bohemia, Faculty of Agriculture, České Budějovice
  • L. Hanusová University of South Bohemia, Faculty of Agriculture, České Budějovice

Keywords:

carp, meat quality, freshness, storage, dielectric properties

Abstract

The aim of the study was to perform an assessment of common carp (Cyprinus carpio L.) meat freshness under laboratory conditions by the freshness meter (orig. Fish freshness meter; Distell), which has not yet been used for an objective assessment of freshness in the Czech Republic. Our results proved the suitability of the use of this device. A descending calibration curve with apparent critical moments of gradual loss of freshness during storage was constructed. These results were supported by performing further analyses.

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Published

2018-05-15

How to Cite

Rutkayová, J., Voříšková, J., Beneš, K., Hasoňová, L., Vácha, F., Křížek, M., Rost, M., Jirotková, D., & Hanusová, L. (2018). The „Freshness“ Objective Assessment of Carp Meat – Is It Appropriate to Use Freshness Meter?. Chemické Listy, 112(5), 333–339. Retrieved from http://ww.w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/3093

Issue

Vol. 112 No. 5 (2018)

Section

Articles

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