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Microbiological aspects of common carp (Cyprinus carpio) and its processing—relevance for final product quality: a review

  • Carp pond aquaculture, product processing and quality
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Abstract

The aquaculture production of common carp (Cyprinus carpio) is one of the biggest on a global scale, although European production represents a minor part. Thus, common carp is a little-exploited, low-cost, and highly nutritious food source. For development of new quality products that have customers’ appeal and are safe, a combination of traditional and novel technologies can be used. However, good quality raw material is of basic importance for further processing and final product quality. Fish microbiota have a major role in fish spoilage and as potential human pathogens. To diminish the negative impact of the microbiota on fish, different methods and technologies can be used. The important steps before the final product processing in the production of common carp products include purging, transport, pre-slaughter storage, slaughter method, bleeding, cleaning, desliming, descaling, and gutting. The most important factor in fish spoilage prevention is chilling, although to assure longer freshness and shelf-life, the concept of hurdle technology should be used. Many preservation and packaging techniques have been developed for fish products, but not all have been researched for common carp products. This review aims to identify the gaps in research, knowledge, and practice for the microbiological aspects that impact upon the production of high-quality common carp food products.

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Abbreviations

aw :

Water activity

CFU:

Colony-forming units

FAO:

Food and Agriculture Organisation of the United Nations

MAP:

Modified atmosphere packaging

TVBN:

Total volatile basic nitrogen

TVC:

Total viable counts (of mesophilic bacteria)

VP:

Vacuum packaging

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Acknowledgments

JM was financially supported by the Ministry of Education, Youth and Sports of the Czech Republic through projects ‘CENAKVA’ (No. CZ.1.05/2.1.00/01.0024) and ‘CENAKVA II’ (No. LO1205 under the NPU I programme). SSM was partly supported by the TRAFOON project (Grant No. 613912).

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  1. Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia

    Meta Sterniša & Sonja Smole Možina

  2. South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in Ceske Budejovice, Na Sadkach 1780, 370 05, Ceske Budejovice, Czech Republic

    Jan Mraz

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Guest editors: Zuzana Linhartová and Jan Mráz/Carp pond aquaculture, product processing and quality.

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Sterniša, M., Mraz, J. & Smole Možina, S. Microbiological aspects of common carp (Cyprinus carpio) and its processing—relevance for final product quality: a review. Aquacult Int 24, 1569–1590 (2016). https://doi.org/10.1007/s10499-016-0051-8

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