Off-flavour compounds in common carp (Cyprinus carpio L.) flesh in context of type of fish pond

D. Varga; Zs. Sándor; Cs. Hancz; I. Csengeri; Zs. Jeney; Zs. Papp

doi:10.1556/066.2015.44.0008

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Acta Alimentaria

Volume/Issue:: Volume 44: Issue 2

Off-flavour compounds in common carp (Cyprinus carpio L.) flesh in context of type of fish pond

Authors:

D. Varga

D. Varga Department of Aquaculture, Institute of Environmental Science and Nature Conservation, Faculty of Agricultural and Environmental Science, Kaposvár University, H-7400 Kaposvár, Guba S. út 40. Hungary

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Zs. Sándor

Zs. Sándor Research Institute for Fisheries, Aquaculture and Irrigation, H-5540 Szarvas, Anna-liget 8. Hungary

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Cs. Hancz

Cs. Hancz Department of Aquaculture, Institute of Environmental Science and Nature Conservation, Faculty of Agricultural and Environmental Science, Kaposvár University, H-7400 Kaposvár, Guba S. út 40. Hungary

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I. Csengeri

I. Csengeri Research Institute for Fisheries, Aquaculture and Irrigation, H-5540 Szarvas, Anna-liget 8. Hungary

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Zs. Jeney

Zs. Jeney Research Institute for Fisheries, Aquaculture and Irrigation, H-5540 Szarvas, Anna-liget 8. Hungary

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Zs. Papp

Zs. Papp Research Institute for Fisheries, Aquaculture and Irrigation, H-5540 Szarvas, Anna-liget 8. Hungary

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Pages:: 311–315

Online Publication Date:: Jun 2015

Publication Date:: 01 Jun 2015

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2015.44.0008

Keywords:: common carp; off-flavour; geosmin; 2-methylisoborneol

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The aim of our study was to survey the geosmin (GSM) and 2-methylisoborneol (MIB) concentrations of the sediment and that of common carp (Cyprinus carpio) flesh in three different Hungarian fish farms (clayey, marshy, and sodic ponds).

Results showed that the concentrations of off-flavour compounds of the sediment and fish fillets were related to the natural environment. The GSM concentration of bottom soil samples was higher, than MIB in each fish farm. Both off-flavour compounds were the highest in the marshy fish pond and the lowest in the sodic pond. In case of fish flesh, significant differences were found between the farms in GSM level and fat content. In the fish flesh the same tendency was found as in the sediments, but surprisingly, MIB concentration was higher in the fillets, referring to accumulation.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s):

Marianna TÓTH-MARKUS

Co-editor(s):

Anna HALÁSZ

Editorial Board

László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
József BARANYI (Institute of Food Research, Norwich, UK)
Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
György BIRÓ (Budapest, Hungary)
Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
Francesco CAPOZZI (University of Bologna, Bologna, Italy)
Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
Zsuzsanna CSERHALMI (Budapest, Hungary)
Marco DALLA ROSA (University of Bologna, Bologna, Italy)
István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
Mária DOBOZI KING (Texas A&M University, Texas, USA)
Muying DU (Southwest University in Chongqing, Chongqing, China)
Sedef Nehir EL (Ege University, Izmir, Turkey)
Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
Éva GELENCSÉR (Budapest, Hungary)
Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
Jovica HARDI (University of Osijek, Osijek, Croatia)
Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
Katia LIBURDI (Tuscia University, Viterbo, Italy
Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
Perry NG (Michigan State University, Michigan, USA)
Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Laura NYSTRÖM (ETH Zürich, Switzerland)
Lola PEREZ (University of Cordoba, Cordoba, Spain)
Vieno PIIRONEN (University of Helsinki, Finland)
Alessandra PINO (University of Catania, Catania, Italy)
Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
Katharina SCHERF (Technical University, Munich, Germany)
Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
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