Quality parameters of black carp (Mylopharyngodon piceus) raised in lotic and lentic freshwater systems

Compared with lentic freshwater systems, lotic systems support swimming and metabolic activities that improve the quality of fish raised for food. This study evaluated the quality and flavor of black carp (Mylopharyngodon piceus) fish fillets produced by long-term farming in lotic and lentic freshwater systems. Physiochemical variables, flavor characteristics, freshness indicators, and meat texture were compared. Specimens were cooked at 105 °C...