Optimum ice-storage time and shelf life for <i>Cyprinus carpio</i> and <i>Ctenopharyngodon idella</i> based on postmortem changes

Baghlani, Hajar; Mousavi, Seyed Mohammad; Hosseini, Seyed Mehdi; Rezaie, Annahita

doi:10.1080/10942912.2020.1840391

Cited by 1 publication

(1 citation statement)

References 46 publications

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“…Fresh pre‐rigor common carp (obtained after slaughtering live fish but before reaching the full‐rigor state (Hajar et al., 2020)) served as raw material. Six live common carp, weighting about 1.5–2 kg, were purchased from the local RT‐Mart supermarket in August.…”

Section: Methodsmentioning

confidence: 99%

The effect of ohmic heating conditions and heating modes on gel properties of unwashed pre‐rigor common carp (Cyprinus carpio) surimi

Wang,

Mu,

et al. 2024

Journal of Food Science

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Ohmic heating (OH) at different conditions (voltage: 15, 20, 25 V; frequency: 1, 5, 10 kHz) and one‐step water bath (WB) were used to heat wash and unwash surimi prepared from fresh pre‐rigor common carp. The optimal heating conditions were established through assessments of gel strength, Texture Profile Analysis (TPA), water‐holding capacity (WHC), whiteness, and sensory evaluation. Then, the impact of heating modes on gelation properties of unwashed surimi based on the optimal heating conditions was investigated. The study findings indicated a significant enhancement in gel properties compared to WB. Unwashed surimi gel properties showed improvement when derived from freshly caught raw fish and subjected to OH treatment. Moreover, variations in frequencies and voltages were observed to influence the heating rate. Optimal gel quality was achieved at 10 kHz 20 V (10 V/cm), facilitating swift progression through the gel deterioration stage, inhibition of protein hydrolyzing enzymes activity, and establishment of a stable gel network. Continuing to increase the heating rate would disrupt its network structure, resulting in diminished gel strength and WHC. The best quality of unwashed surimi gel was achieved by heating to 40°C for 30 min, followed by heating to 90°C for another 30 min (40°C 30 min + 90°C 30 min) under 10 kHz 20 V. The gel strength increased when held for 1 h at 40°C. For optimal heating efficiency, the heating mode of 40°C 30 min + 90°C 30 min is recommended to prepare unwashed surimi gel.Practical ApplicationOhmic heating, as a rapid food heat treatment method, can both increase the heating rate and improve the gelation properties of freshwater surimi. There is a wide range of potential applications for the heat treatment of the surimi.

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Section: Methodsmentioning

confidence: 99%