Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

“…However, it is difficult to compare these results with texture analyses of other meat species because of the large variation of parameters used in tests (type of force, extent of deformation, size of shaft, test speed). For example, with the compression plate used in our study, the hardness of crayfish meat measured was 31 N. In studies by other authors, in which penetration shafts were used, hardness was 4.8 N in common carp [100], 25.2 N in common pheasant (Phasianus colchicus) [101], 27.7 N in roe deer (Capreolus preolus), and 47 N in wild boar (Sus scrofa) [102]. A much greater hardness was shown for pig (56 to 100 N) [103,104] and cattle meat (30.5 to 68.7 N) [105].…”

“…In terms of colour, crayfish meat resembles more fish and chicken meat than that of livestock mammals. The high lightness (L*) and low redness (a*) obtained for crayfish meat were comparable with carp [100] and poultry meat [108]. The yellowness (b*) of crayfish meat was low and similar to that of pork [109,110] but much lower than that of beef [111,112], poultry [108], wild boar [113], and carp [100].…”

“…The yellowness (b*) of crayfish meat was low and similar to that of pork [109,110] but much lower than that of beef [111,112], poultry [108], wild boar [113], and carp [100]. The chromaticity of crayfish meat (C) was lower than that of livestock [108,109,111,112] and carp [100] meat. The fine texture of crayfish meat is due to the small size of muscle fibres and thin connective tissue surrounding the fibres ( Table 9).…”

“…For example, the CSA of muscle fibres in F. limosus (85.04 µm 2 ) is four times smaller than that in horseshoe crab, Limulus polyphemus-484 µm 2 [114]. Even greater differences in fibre size were observed when comparing crayfish meat to that of various fish species-sea bass [115], common carp [100], tench [116], as well as livestock-pork [103,104], beef [117], chicken [118], and duck [119]. Some of the most important sensory properties of the meat of aquatic animals are the intensive odour and flavour (fishy, seaweed), which depend particularly on storage conditions [120].…”

Health Benefits, Food Applications, and Sustainability of Microalgae-Derived N-3 PUFA

“…for Kuruma shrimp [235], and Schizochytrium sp. for pacific white shrimp [236], common carp [237], tilapia [238], and Atlantic salmon [239]. The inclusion of n-3 PUFA-rich microalgae not only enriched the food products with n-3 PUFA and improved n-6 to n-3 PUFA ratio but also generated other positive effects, for example, increased survival and growth rates [240].…”