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

Zhu, Sichao; Zhou, Zhongyun; Feng, Lin; Luo, Yongkang

doi:10.1016/j.fbio.2014.12.003

Cited by 8 publications

(3 citation statements)

References 27 publications

(24 reference statements)

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“…The L * value of NCC was slightly higher than that of OCC after 96 h, indicating its higher lightness. Reduction in L * value was also found in songpu mirror carp 10 and silver carp 37 . Both a * and b * value increased during storage in NCC and OCC, but no difference between them was observed.…”

Section: Resultsmentioning

confidence: 59%

“…As perishable food, fish experiences protein denaturation or degradation, lipid oxidation or hydrolysis and microorganism proliferation by the actions of endogenous enzymes and microorganism during storage, suffering texture deterioration, off‐odour and shelf‐life reduction 10 . The fish farming environment, diet and physiological status prior to slaughter closely relate with the earlier‐mentioned post‐mortem changes, affecting final fish quality.…”

Section: Introductionmentioning

confidence: 99%

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Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

et al. 2020

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BACKGROUND Omega‐3 common carp (OCC) raised by patented culture systems have higher level of n‐3 fatty acids and n‐3/n‐6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post‐mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K‐value, Ki‐value and Hx‐index demonstrated high cohesiveness (Pearsons two‐tailed, r = 0.968–0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt‐soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post‐mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 59%

Section: Introductionmentioning

confidence: 99%

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

et al. 2020

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“…Rapid deterioration of prawns quality after death is considerably associated with the autolysis and microbial spoilage throughout postmortem storage. [1] To obtain prawns with premium quality, frozen storage is the major method for preserving prawns by decreasing temperature to inhibit most microbial growth, enzyme activity, and physicochemical reactions. [2] However, some quality deterioration of prawn inevitably happens during frozen storage, especially the indexes of texture, color, and flavor because of osmotic removal of water, muscle fiber destruction caused by ice crystals, as well as aggregation of myofibrillar protein.…”

Section: Introductionmentioning

confidence: 99%

Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing

Jiang

et al. 2018

International Journal of Food Properties

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This study investigated the effects of liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing on quality retention of frozen giant freshwater prawns using various indicators: microscopic structure, physicochemical, texture, and color properties. The results showed that the shelf lives of prawns treated with liquid nitrogen quickfreezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing were about 20, 12, and 8 weeks, respectively, in terms of total volatile basic nitrogen content and K-value. Meanwhile, liquid nitrogen quick-freezing could effectively improve texture property of frozen giant freshwater prawn. These findings confirm that liquid nitrogen quick-freezing is a promising method to extend the shelf life of frozen prawns.

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The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage

Qiu

Guo

Deng

et al. 2020

Food Sci Biotechnol

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

Cited by 8 publications

References 27 publications

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing

The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage

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