Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C

Zhu, Sichao; Luo, Yongkang; Hong, Hui; Feng, Lin; Shen, Huixing

doi:10.1007/s11947-012-0991-6

Cited by 44 publications

(24 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It reached to 7.5071.27% at the end of the storage. The evolution is in accord with bighead carp (Zhu et al, 2013) and silver carp (Shi et al, 2014), indicating degradation from IMP to Hx during later in post-mortem process.…”

Section: Atp-related Compounds and K Valuesupporting

confidence: 69%

“…Texture profile analysis (TPA) can test texture characteristics of either raw meat or cooked meat, which is important to sensory variants (Ruiz de Huidobro, Miguel, Blázquez, & Onega, 2005). The TPA method was used widely for quality assessing in fish products during postmortem storage (Zhu, Luo, Hong, Feng, & Shen, 2013) and had satisfactory results. According to the study of Ocaño-Higuera et al (2009), color is one of the most important parameters to evaluate the quality of fish products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Postmortem changes in physicochemical properties of songpu mirror carp (Cyprinus carpio) during iced storage

et al. 2015

Self Cite

View full text Add to dashboard Cite

Section: Atp-related Compounds and K Valuesupporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Postmortem changes in physicochemical properties of songpu mirror carp (Cyprinus carpio) during iced storage

et al. 2015

Self Cite

View full text Add to dashboard Cite

“…The lowest pH of fillets at 4 °C and –3 °C was 6.65 and 6.54, respectively. Similarly, Zhu and others () found that the lowest pH value (6.56) of bighead carp stored at 0 °C occurred at the 8 h. The pH for both fillets ranged from 6.50 to 6.80, which were close to the optimum pH value for cathepsin activity in fish, which is approximately 6.0 (Hagen and others ), indicating that proteolysis of muscle may have occurred.…”

Section: Resultsmentioning

confidence: 57%

Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils

Han

Liu

Zhang

et al. 2015

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

To investigate the effects of chilling and partial freezing on rigor mortis changes in bighead carp (Aristichthys nobilis), pH, cathepsin B, cathepsin B+L activities, SDS-PAGE of sarcoplasmic and myofibrillar proteins, texture, and changes in microstructure of fillets at 4 °C and -3 °C were determined at 0, 2, 4, 8, 12, 24, 48, and 72 h after slaughter. The results indicated that pH of fillets (6.50 to 6.80) was appropriate for cathepsin function during the rigor mortis. For fillets that were chilled and partially frozen, the cathepsin activity in lysosome increased consistently during the first 12 h, followed by a decrease from the 12 to 24 h, which paralleled an increase in activity in heavy mitochondria, myofibrils and sarcoplasm. There was no significant difference in cathepsin activity in lysosomes between fillets at 4 °C and -3 °C (P > 0.05). Partially frozen fillets had greater cathepsin activity in heavy mitochondria than chilled samples from the 48 to 72 h. In addition, partially frozen fillets showed higher cathepsin activity in sarcoplasm and lower cathepsin activity in myofibrils compared with chilled fillets. Correspondingly, we observed degradation of α-actinin (105 kDa) by cathepsin L in chilled fillets and degradation of creatine kinase (41 kDa) by cathepsin B in partially frozen fillets during the rigor mortis. The decline of hardness for both fillets might be attributed to the accumulation of cathepsin in myofibrils from the 8 to 24 h. The lower cathepsin activity in myofibrils for fillets that were partially frozen might induce a more intact cytoskeletal structure than fillets that were chilled.

show abstract

“…2 ) × 100/ 2 , is also found to have high correlation ( ≥ 0.943) with TAC, TVB-N, and sensory assessment (SA) of grass carps and bighead carp during storage [68,69].…”

Section: Freshness: Fishmentioning

confidence: 85%

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

show abstract

Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C

Cited by 44 publications

References 34 publications

Postmortem changes in physicochemical properties of songpu mirror carp (Cyprinus carpio) during iced storage

Postmortem changes in physicochemical properties of songpu mirror carp (Cyprinus carpio) during iced storage

Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Contact Info

Product

Resources

About