Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

Qin, Na; Li, Dapeng; Hong, Hui; Zhang, Yuemei; Zhu, Beiwei; Luo, Yongkang

doi:10.1016/j.foodchem.2016.01.071

Cited by 43 publications

(32 citation statements)

References 37 publications

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“…Changes in the sensory score for the grass carp samples stored at 4°C postmortem for 192 hr are presented in Figure . The sensory scores for the grass carp samples decreased significantly ( p < 0.05) over the course of study, which is in line with the results of previous studies (Qin et al, ). After 192 hr, the sensory scores for both raw and cooked grass carp samples declined from their initial values of 33.94 and 34.33, to 10.50 and 10.54, respectively.…”

Section: Resultssupporting

confidence: 91%

“…The lactic acid contents of dorsal meat significantly increased (p < 0.05) to a maximum level (4.90 ± 0.03 mmol/gprot) in the first 24 hr and then decreased with time on the whole (Figure 2). Similar results were also reported in grass carp (Ctenopharyngodon idellus) fillets stored at 4°C (Qin et al, 2016). These changes in muscle lactate were also consistent with the results seen for the pH, which bottomed out at 24-hr postmortem.…”

Section: Changes In Lactic Acid Contentsupporting

confidence: 89%

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Study on changes in the quality of grass carp in the process of postmortem

et al. 2018

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Grass carp is an important freshwater fish but little is known about its quality postmortem. We tracked changes in the pH, texture, lactic acid, ATP‐related compounds, K value, free amino acids (FAA) contents in grass carp stored at 4°C for 192 hr. Sensory and electronic tongue assessment were also performed. The results showed a consistent trend in the hardness and chewiness. pH were closely correlated with the lactic acid content and hardness. The fresh sweet amino acids gradually decreased with time while the opposite occurred with the bitter amino acids. The content of Hx and HxR increased gradually. The K value remained increased throughout the storage. Sensory assessment followed the opposite trend. The electronic tongue indicated that the differences were distributed in various areas between the first 2 days and the last 6 days. Overall, we recommend that grass carp should be consumed within 6 days when stored at 4°C. Practical applications In fish, the process of quality change after death can normally be divided into four stages: the early biochemical change, rigidity and dissolving, self‐dissolution and finally, corruption. Rigidity can delay the process of corruption somewhat as fish in the rigid period are almost as fresh as newly caught fish. Preservation may thus be described as an extension of the period of rigor mortis. Postmortem changes in grass carp meat were studied over a period of 192 hr by measuring its pH, texture properties, lactic acid, ATP‐related compounds, K values, and FAA content. Sensory assessment and electronic tongue measurements were also conducted. In addition to establishing a theoretical basis for the quality control and processing of grass carp, these results provide useful information for manufacturers and product developers seeking to improve the quality of their grass carp products and will also provide farmers with valuable insights into quality retention.

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Section: Resultssupporting

confidence: 91%

Section: Changes In Lactic Acid Contentsupporting

confidence: 89%

Study on changes in the quality of grass carp in the process of postmortem

et al. 2018

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“…Treatments in which, greater intracellular and intercellular generation of ice crystals that could damage the muscular structure releasing enzymes (collagenases) that destroy the connective tissue, specially the activity of cathepsins over both collagen and myofibrillar proteins (Hultmann & Rustad, 2002;Hassoun & Karoui, 2016). This type of enzymes has significantly higher degradation of this proteins at pH 6 than at pH 7 (Qin et al, 2016), pH values that coinciding with pH Yamú samples reported in this work below. Finally, the bacterial load in the sample may also have affected the texture properties since the microorganism present are capable of degrading the meat.…”

Section: Texturesupporting

confidence: 62%

Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

Castañeda‐Valbuena

Ovando

Torregroza-Espinosa

et al. 2020

Braz. J. Food Technol.

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This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.

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“…The fish spoilage is a multifaceted and complicated process, involving physical, chemical, and microorganism mechanisms, which is related to color changes, texture collapse, protein denaturant, lipid oxidation, ATP degradation, and microbial spoilage (Alishahi & Aider, ; Ghaly, Dave, Budge, & Brooks, ). At present, there are many indicators in studying fish preservation, such as sensory assessment, cooking quality and structure, salt‐soluble protein, thiol, disulfide bond, total volatile base nitrogen (TVB‐N), electrical conductivity (EC), total viable counts (TVC), biogenic amines (BAs), freshness quality index ( K value), SOD, MDA, and ATP enzyme, changes in metal ion content (Hong, Luo, Zhou, & Shen, ; Özogul, & Özogul, ; Özogul, Gökbulut, Özogul, & Özyurt, ; Qin, Li, & Hong, ; Ryder, ; Song, Liu, Shen, You, & Luo, ; Wang, Luo, Huang, & Xu, ; Wang, Luo, Yin, Wu, & Bao, ; Wang, Li, & He, ). Large of these indicators are formulated relevant standards in China, i.e., the determination of total volatile base nitrogen (TVB‐N) in aquatic products (SC/T3032‐2007), the freshness index for fish muscle ( K ‐value)‐high‐performance liquid chromatography (SC/T3048‐2014).…”

Section: Introductionmentioning

confidence: 99%

“…disulfide bond, total volatile base nitrogen (TVB-N), electrical conductivity (EC), total viable counts (TVC), biogenic amines (BAs), freshness quality index (K value), SOD, MDA, and ATP enzyme, changes in metal ion content (Hong, Luo, Zhou, & Shen, 2012;€ Ozogul, & € Ozogul, 2004;€ Ozogul, G€ okbulut, € Ozogul, & € Ozyurt, 2006;Qin, Li, & Hong, 2016;Ryder, 2002;Song, Liu, Shen, You, & Luo, 2011;Wang, Luo, Huang, & Xu, 2014;Wang, Luo, Yin, Wu, & Bao, 2014;Wang, Li, & He, 2014). Large of these indicators are formulated relevant standards in China, i.e., the determination of total volatile base nitrogen (TVB-N) in aquatic products (SC/T3032-2007), the freshness index for fish muscle (K-value)-high-performance liquid chromatography (SC/T3048-2014).…”

mentioning

confidence: 99%

The study of analytical identification on main monomer compounds of spoiled grass carp by high-performance liquid chromatography of quadrupole time of flight mass spectrometry

Zhang

Huang

Liu

et al. 2017

J Food Process Preserv

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The main monomer compounds from spoiled Grass carp (Ctenopharyngodon Idellus) were analyzed and deduced using high‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry (HPLC‐Q‐TOF‐MS). Forty‐six kinds of monomer compounds were determined in spoiled Grass carp, including 3 kinds of non‐nitrogenous compounds and 43 nitrogenous compounds. Forty‐three nitrogenous compounds including 6 kinds of amino acids (2 kinds of α‐amino acids), 10 kinds of amines, 12 kinds of amide compounds, 2 kinds of nitro compounds, 12 kinds of heterocyclic nitrogenous compounds, and 1 kind of nitriles compound. The results indicated that the quantity and chemical structure of main monomer compounds of Grass carp were significantly changed during the spoiled process. Practical applications Structure of monomer compounds in fresh and perishable materials can be inferred and identificated by HPLC‐Q‐TOF‐MS. They can be used to increase efficiency in identification and analysis of chemical component. It will be benefit for identification, evolution, and deduction of active ingredients and new compounds of fresh material in preservation.

show abstract

Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

Cited by 43 publications

References 37 publications

Study on changes in the quality of grass carp in the process of postmortem

Study on changes in the quality of grass carp in the process of postmortem

Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

The study of analytical identification on main monomer compounds of spoiled grass carp by high-performance liquid chromatography of quadrupole time of flight mass spectrometry

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