The aim of this research was to monitor changes of selected sensory
properties and instrumental colour parameters (L*, a*, b*) of vacuum-packaged
cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp
(Hypophthalmichthys nobilis) fillets during storage at 3 ? 0.5?C and to
determine the shelf life of the products. Sensory tests and instrumental
color determination were performed on days 1, 7, 10, 12, 14, 15, and 16 of
storage. All estimated sensory characteristics of common carp samples
received significantly lower (P < 0.05) score on day 15. ?Musty? odour of
common carp samples detected on day 16 caused that odour score was below the
acceptability limit of 2. On the last day of experiment, reduced intensity
of pink cream colouring of carp muscle was observed together with softened
texture and surface slime. A decrease of scores of the sensory attributes of
cold-smoked bighead carp fillets was observed throughout the storage period.
However, all estimated sensory characteristics were within the acceptability
level. Significant increase (p < 0.05) of L* value was noted in both group
of samples, while redness (a*) and yellowness (b*) remaid quit stable during
the storage. Based on the sensory results, it was concluded that
vacuumpackaged cold-smoked common carp samples remained acceptable for up to
15 days of storage, whereas vacuum packaged cold-smoked bighead carp samples
remained unchanged until the end of the experiment.
Changes of sensory atributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets