Changes of sensory atributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets

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 vacuum-packaged 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.