The Quality Changes of Songpu Mirror Carp (<i>Cyprinus carpio</i>
) during Partial Freezing and Chilled Storage

Han, Lu; Luo, Yongkang; Zhou, Zhongyun; Bao, Yulong; Feng, Lin

doi:10.1111/jfpp.12049

Cited by 20 publications

(18 citation statements)

References 24 publications

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“…At the beginning of storage, the K value of bream was relatively low, which was possibly due to the species, season, physiological condition of the fish, and the effect on the fish of struggling during capture (Erikson et al 1997). The rejection levels for the K value that we observed were close to 60 % (Ehira 1976) on the day of sensory rejection, which coincided with the reports of Lu et al (2014) and Zhang et al (2011), who also indicated a good correlation between K values and sensory scores. There were significant differences (P < 0.05) among all five groups.…”

Section: Nucleotide Degradation Productssupporting

confidence: 91%

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

Wang

Kong

et al. 2015

Food Bioprocess Technol

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To evaluate and predict the freshness of brined bream (Megalobrama amblycephala) fillets stored at different temperatures, changes in quality [nucleotide degradation products (IMP, HxR, Hx), K value, sensory assessment (SA), total aerobic counts (TAC), thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N)] were investigated. The Arrhenius model, back-propagation neural network (BP-NN), and radial basis function neural network (RBF-NN) were established and compared. The RBF-NN predicted changes of SA, TAC, K value, TVB-N, TBARS, and HxR of brined fillets during storage with relative errors all within ±5 %, while the BP-NN values were all within ±10 % (except for the values at day 2 for K value, day 2 and day 4 for HxR). For the Arrhenius model, the relative errors of TVB-N were all within ±10 %, and those of SA, TAC, K value, TBARS, and HxR ranged from 0.58 to 44.37 %. Thus, RBF-NN is a promising method for predicting the changes in the quality of bream during storage at 270-282 K.

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Section: Nucleotide Degradation Productssupporting

confidence: 91%

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

Wang

Kong

et al. 2015

Food Bioprocess Technol

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“…The EC value at 3°C was significantly higher than at −3°C during the later storage (P<0.05). Similar observations were reported by Lu et al (2013).…”

Section: Ecsupporting

confidence: 81%

“…Lu et al (2013) found that super chilling storage could extend the shelf life of Songpu mirror carp (Cyprinus carpio) by 12 days compared with chilled storage. Ando et al (2004) reported that super chilling storage was able to maintain the color of prawns and the physical properties of the meat, and consequently offered potential as a new storage technique suitable for replacing refrigeration.…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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In order to evaluate the effect of super chilling (−3°C) and chilled (3°C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3°C and 11 days at −3°C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

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“…Similar trends were found. [36] This result also suggested that tea polyphenols may retard the leakage membrane structures that allow fluids to flow out, [28] and inhibit the decomposing of fish proteins, thus inhibiting the increase of EC during superchilling storage.…”

Section: Changes In Ecmentioning

confidence: 80%

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Luan

Yuan

et al. 2017

International Journal of Food Properties

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The combined effect of superchilling and tea polyphenols on the preservation quality of hairtails was assessed in terms of pH, electrical conductivity, K value, TVB-N, TBARS, total plate count, and sensory assessment. Hairtail blocks were subjected to three treatments: frozen at −18°C, superchilling at −3°C, and superchilling at −3°C after immersed in a 6.0 g/L tea polyphenols solution, respectively. For storage of 30 days, the TBARS value of hairtails increased steadily from 0.41 mg/100 g to 1.83, 1.38, 1.14 mg/100 g (p < 0.05) in the samples that were superchilled at −3°C, frozen at −18°C, and superchilled at −3°C with tea polyphenols, respectively. The TVB-N, microbial growth, electrical conductivity, and K values also exhibited an increasing trend (p < 0.05), similar to that obtained with the TBARS values, whereas the stability of sensory scores decreased (p < 0.05). Compared with superchilling samples, all these quality indicators have been improved in combined treated samples. Indicators such as pH, TVBN, and TBARS in combined treated samples even showed better results than those in frozen samples. These results suggested that superchilling with tea polyphenols provided an effective approach for inhibiting lipid oxidation and microbial growth, retarding the deterioration, and maintaining the inherent and fresh quality of hairtails. ARTICLE HISTORY

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The Quality Changes of Songpu Mirror Carp (Cyprinus carpio ) during Partial Freezing and Chilled Storage

Cited by 20 publications

References 24 publications

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

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