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Optimización de la calidad muscular en la carpa común (Cyprinus carpio L.): Impactos del tamaño corporal en la
Zijie He1, Junli Wang2, Yun Wei1
1College of Fisheries, Henan Normal University, Xinxiang 453007, China.
Foods (Basel, Switzerland)
|August 28, 2025
Resumen
El tamaño del cuerpo afecta significativamente la calidad del músculo de la carpa común. Las carpas grandes (HYRC) ofrecen una nutrición y una textura óptimas, pero tienen un aumento de compuestos orgánicos volátiles indeseables (COV), mientras que las carpas pequeñas (SYRC) tienen mayores LC-PUFA.
Área de la Ciencia:
- La acuicultura
- Ciencias de la alimentación
- Ciencias de los animales
Sus antecedentes:
- La calidad del músculo es crucial para la aceptación de los consumidores y el valor de mercado del pescado.
- Comprender cómo el tamaño corporal influye en la composición muscular y los atributos sensoriales es vital para optimizar las prácticas de acuicultura.
Objetivo del estudio:
- Investigar el efecto del tamaño corporal en la calidad muscular de la carpa común (Cyprinus carpio L.).
- Analizar los cambios dinámicos en el contenido de nutrientes, la textura y los compuestos orgánicos volátiles (COV) en diferentes grupos de tamaño durante un ensayo de alimentación de 30 semanas.
Principales métodos:
- La carpa común se clasificó en tamaños pequeños (~ 100 g), medios (~ 250 g) y grandes (~ 600 g) (SYRC, MYRC, HYRC).
- Las muestras musculares se analizaron para el contenido de nutrientes (humedad, lípidos, proteínas, hidroxiprolina), perfiles de ácidos grasos (LC-PUFAs), textura (dureza, masticabilidad) y COV.
- Se utilizó un análisis estadístico (p < 0,05) para comparar las diferencias entre los grupos de tamaño.
Principales resultados:
- La carpa grande (HYRC) mostró una reducción de humedad y lípidos, un aumento de proteínas e hidroxiprolina y una mayor dureza y masticabilidad en comparación con la carpa pequeña (SYRC).
- La carpa media (MYRC) mostró ácidos grasos poliinsaturados de cadena larga (LC-PUFA) y calidad lipídica en general significativamente más bajos.
- La carpa grande (HYRC) mejoró los índices de promoción de la salud y redujo la aterogenicidad, pero elevó los niveles de alcoholes, cetonas y furanos, incluidos los COV específicos como el oct-1-en-3-ol y el pent-1-en-3-ol.
Conclusiones:
- Las carpas pequeñas (SYRC) se caracterizan por una mayor cantidad de LC-PUFA y una menor dureza.
- Las carpas medianas (MYRC) presentan niveles subóptimos de LC-PUFA.
- Las carpas grandes (HYRC) ofrecen un deseable equilibrio de nutrición y textura, pero se necesitan estrategias de mitigación para los compuestos orgánicos volátiles indeseables acumulados, que proporcionan información para la optimización de la calidad del pescado y las directrices de consumo.
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