Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

Liu, Dasong; Liang, Li; Xia, Wenshui; Regenstein, Joe M.; Zhou, Peng

doi:10.1016/j.foodchem.2013.02.034

Cited by 229 publications

(180 citation statements)

References 28 publications

Supporting

Mentioning

155

Contrasting

Unclassified

Order By: Relevance

“…Similar results for pH trends were also reported by were storied the Mystus seenghala at 4°C ± 1°C (chilled) and at-12°C ± 2°C (frozen) for 21 days, and by Liu et al [17,38,39] were storied grass carp (Ctenopharyngodon idella) fillets at -3 and 0°C. The pH increasing can by explain by partial denaturation of myosin Li et al [17,38,39] that is in direct linked with cathepsin activities and protein extractability shows that after 7 days on, ultra-fast supper chilled samples were rated with significantly higher scores compared to the cryogenic supper chilled golden rainbow trout (Figure 1).…”

Section: Ph Valuesupporting

confidence: 85%

See 1 more Smart Citation

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

View full text Add to dashboard Cite

Section: Ph Valuesupporting

confidence: 85%

“…The pH increasing can by explain by partial denaturation of myosin Li et al [17,38,39] that is in direct linked with cathepsin activities and protein extractability shows that after 7 days on, ultra-fast supper chilled samples were rated with significantly higher scores compared to the cryogenic supper chilled golden rainbow trout (Figure 1). …”

Section: Ph Valuementioning

confidence: 99%

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Kitanovski¹,

Vlahova-Vangelova²,

Dragoev³

et al. 2017

J Aquac Res Development

View full text Add to dashboard Cite

“…A homogenized fish-distilled water mixture was prepared using a ratio of 1:10 weight/volume using a T 18 ULTRA-TURRAX IKA Disperser Homogenizer, following the methodology of Fuentes et al (2010) and Liu et al (2013). The pH of the solution was determined using a WTW Portable digital pH-meter 31,5i model.…”

Section: Ph Analysismentioning

confidence: 99%

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

2015

View full text Add to dashboard Cite

We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g -1 and 7.14±1.60 Log CFU g -1 , respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.

show abstract

“…The TVB-N values were analyzed using the method of Liu et al [7]. Five grams of minced fish were placed in 45 mL 0.6 M per chloric acid and homogenized for 2 min.…”

Section: Tvb-nmentioning

confidence: 99%

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

He¹,

Huang²,

Li³

et al. 2016

J Nutr Food Sci

View full text Add to dashboard Cite

The freshness and shelf life of filleted tilapia packaged in air packaging (AP) and modified-atmosphere packing (MAP) of CO 2 /N 2 30%/70% conditions, combined with freezing-point storage (-0.7°C-0°C) were investigated by sensory, textural, and physicochemical parameters, as well as microbiological and endogenous enzyme activities. The results showed that the total volatile base nitrogen, myofibril fragmentation index, sensory scores, total viable count, and pH in MAP tilapia fillets were lower than those of AP tilapia fillets, while the salt-soluble protein level and water holding capacity of MAP tilapia fillets were higher than those of AP tilapia fillets. Results showed that MAP combined with freezing-point storage exhibited a significant fresh-keeping effect on tilapia fillets, the shelf lives of AP and MAP tilapia fillets were 11 th and 14 th day, respectively; and total viable count and total volatile base nitrogen were 5.94 log CFU/g and 21.74 mg/100 g in MAP at 14 th day, respectively. It was concluded that an application of MAP combined with freezing-point storage on tilapia fillets preservation was achieved.

show abstract

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

Cited by 229 publications

References 28 publications

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

Contact Info

Product

Resources

About