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Comparative studies of quality changes in white and dark muscles from common carp ( C yprinus carpio ) during refrigerated (4 °C) storage
Author(s) -
Li Qian,
Li Dongping,
Qin Na,
Hong Hui,
Luo Yongkang
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13090
Subject(s) - cyprinus , carp , cadaverine , food science , chemistry , common carp , zoology , fish <actinopterygii> , biology , biochemistry , fishery , putrescine , enzyme
Summary Differences between white and dark muscles from common carp ( Cyprinus carpio ) in sensory assessment, total viable counts ( TVC ), total volatile basic nitrogen ( TVB ‐N), pH , electrical conductivity ( EC ), biogenic amines ( BA s), nucleotide degradation products and colours were investigated under air and vacuum conditions during refrigerated (4 °C) storage. Compared with white muscle, dark muscle had a higher lipid content, but lower crude protein and moisture content. TVC , TVB ‐N, pH , and L * value were higher in white muscle, while K value and a * value were higher in dark muscle. Under both conditions, white and dark muscles had significant ( P < 0.05) differences in tyramine and cadaverine content. Although dark muscle was significantly ( P < 0.05) lower in ATP content, it had higher rate of IMP degradation and K value increase. Taking sensory and microbial indexes into consideration, dark muscle appeared to have a longer shelf life than white muscle under both conditions.