Volume 7 Issue 6
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HONG Hui, ZHU Sichao, LUO Yongkang, YU Jian. Quality changes of bighead carp (Aristichthys nobilis) during chilled and partial freezing storage[J]. South China Fisheries Science, 2011, 7(6): 7-12. DOI: 10.3969/j.issn.2095-0780.2011.06.002
Citation: HONG Hui, ZHU Sichao, LUO Yongkang, YU Jian. Quality changes of bighead carp (Aristichthys nobilis) during chilled and partial freezing storage[J]. South China Fisheries Science, 2011, 7(6): 7-12. DOI: 10.3969/j.issn.2095-0780.2011.06.002
shu

Quality changes of bighead carp (Aristichthys nobilis) during chilled and partial freezing storage

  • 1.

    College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

  • 2.

    Yunnan Pu'er Agricultural School, Pu'er 665000, China

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  • Received Date: February 27, 2011
  • Revised Date: June 01, 2011
    Graphical Abstract
    • Abstract

  • We investigated the effect of storage temperature (-3 ℃ and 4 ℃) on quality changes of bighead carp (Aristichthys nobilis) by observing total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid (TBA), K value, pH, drip loss, cooking loss and organoleptic properties. Results show that A. nobilis lost sensory and edible quality when stored at 4 ℃ at 10th day and at-3 ℃ at 30th day. However, the K value exceeded the critical limit at 4 ℃ at 6th day and at-3 ℃ at 20th day. The TVB-N at 4 ℃ was significantly higher than that at -3 ℃. The TBA did not exceed the limit of 2.00 mg·kg-1 at both -3 ℃ and 4 ℃ throughout the storage, indicating that TBA is not a good indicator for assessing the quality changes of A. nobilis when used alone. The pH reached the minimum of 6.81 at 4 ℃ at 4th day and of 6.76 at -3 ℃ at 10th day. The drip loss and cooking loss at -3 ℃ were higher than those at 4 ℃, which may due to the reformation of ice crystals and decline of water-retaining capability. It is concluded that the shelf life of A. nobilis is 6 d at 4 ℃ and 20 d at -3 ℃. Besides, partial freezing at -3 ℃ can extend the shelf life significantly.

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