Physicochemical, micro-structural, and textural properties of different parts from farmed common carp (Cyprinus carpio)

Abstract

The fish body of cultured common carp (Cyprinus carpio) was divided into six sections, including the upper back, lower back, jaw, chest, belly, and tail. Differences in the physicochemical, micro-structural, and textural properties of different muscle tissues were investigated. The upper and lower back, with high content of protein, low content of fat, high water-holding capacity, and desirable textural properties, was proven to be the most valuable part of common carp from both a nutritional point-of-view and an organoleptic perspective. This could provide a theoretic basis for the comprehensive utilization of freshwater fish.