Open AccessResearch on quality changes of grass carp ( Ctenopharyngodon idellus ) during short‐term starvation
Author(s) -
Yang Wenxian,
Shi Wenzheng,
Qu Yinghong,
Qin Jiaying,
Wang Zhihe
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1402
Subject(s) - grass carp , starvation , taste , lactic acid , food science , zoology , umami , tongue , carp , biology , chemistry , fish <actinopterygii> , fishery , bacteria , medicine , endocrinology , genetics , pathology
Abstract This study was aimed at to investigate the quality changes of grass carp during short‐term starvation. The pH, lactic acid, free amino acid, and adenosine triphosphate‐related compounds of dorsal meat, belly meat and red meat in grass carp were measured during starvation for 6 days, and the quality of grass carp was evaluated by K value, equivalent umami concentration (EUC), taste activity value (TAV), and electronic tongue. The pH of three parts meat reached the maximum value on the fourth day, which was closely related to the lactic acid content. Concurrently, the contents of fresh sweet amino acids were higher on the fourth day in all parts. The K values in dorsal meat and belly meat were below 10% during starvation. Considering the overall results of electronic tongue, EUC, and TAV analysis, it is suggested that grass carp should be marketed and eaten with a starvation period of 2–4 days for best taste and quality.