Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 164 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026091

Effects of different storage temperature on the muscle quality and nutritional components of silver carp(Hypophthalmichthys molitrix)

  • WAN Jinjuan ,
  • XIA Aijun ,
  • XUE Hui ,
  • SHAO Junjie ,
  • ZHANG Meiqin ,
  • SHEN Meifang ,
  • ZHAO Yanhua ,
  • SUN Mengling
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  • (Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China)

Received date: 2020-11-11

  Revised date: 2020-11-25

  Online published: 2021-06-17

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Abstract

In this study, the effects of 4, -20 and -80 ℃ storage conditions on the Hypophthalmichthys molitrix muscle quality and nutritional components were investigated. Water holding capacity, textural properties, conventional nutritive composition and amino acids content of Hypophthalmichthys molitrix were determined when stored at different temperature for 48 h. The results showed that, compared to fresh muscle, the drip loss, stored loss and frozen leakage rate of muscle stored at those three temperatures tended to increase; however, the hardness, springiness, chewiness and the content of moisture, crude protein, crude fat and total amino acids tended to decrease. Moreover, the drip loss of Hypophthalmichthys molitrix at -20 and -80 ℃ were significantly lower than of the sample at 4 ℃, while the content of crude protein, crude fat and total amino acids were significantly high (P<0.05). The stored loss and frozen leakage rate of muscle were significantly lower than that at 4 and -20 ℃, while the hardness and springiness were significantly high (P<0.05). And compared to lower storage temperature, the chewiness of muscle at 4 ℃ was significantly increased (P<0.05). In conclusion, the muscle quality and nutritional components of Hypophthalmichthys molitrix decreased after 48 h storage at 4, -20 and -80 ℃, and lower temperature (-20 and -80 ℃) storage is conducive to retard the quality deterioration.

Key words： Hypophthalmichthys molitrix; storage temperature; water holding capacity; textural properties; nutritional components in muscle

Cite this article

WAN Jinjuan , XIA Aijun , XUE Hui , SHAO Junjie , ZHANG Meiqin , SHEN Meifang , ZHAO Yanhua , SUN Mengling . Effects of different storage temperature on the muscle quality and nutritional components of silver carp(Hypophthalmichthys molitrix)[J]. Food and Fermentation Industries, 2021 , 47(10) : 164 -169 . DOI: 10.13995/j.cnki.11-1802/ts.026091

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