The investigation of the acceptability of carp and silver carp meat from different ponds
2001
Andjelkovic, R. (Vojska Jugoslavije, Beograd (Yugoslavia). VP 4795) | Aleksic, J. | Baltic, M.
Sensory properties of fish meat, especially taste and odour depend on a number of factors among them being the environment from which the fish originates. Among the drawbacks of taste and odour of freshwater fish often mentioned are those defined by terms "earthy" and "musty". For these drawbacks two compounds, geosmin and 2-methylisoborneol, are responsible and they are metabolic products of different Actinomycetes and Blue-green algae. These compounds get into the fish meat by resorption through skin, gills and digestive system. This paper shows the results of the investigation of the acceptability (by "rang" test) of meat of carp from five ponds and meat of silver carp from four ponds. In carp meat statistically significant differences in acceptability (p or
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