The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage: Correlation between the preservative effects and the active properties of the film

2018 ◽  
Vol 17 ◽  
pp. 1-10 ◽  
Author(s):  
Lijun Sun ◽  
Jiaojiao Sun ◽  
Dongjie Liu ◽  
Minghai Fu ◽  
Xi Yang ◽  
...  
Keyword(s):  
Cold Storage ◽  
Grass Carp ◽  
Chitosan Film ◽  
Ctenopharyngodon Idellus ◽  
Young Apple

Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage

2017 ◽  
Vol 224 ◽  
pp. 372-381 ◽  
Author(s):  
Lijun Sun ◽  
Jiaojiao Sun ◽  
Pridhuvi Thavaraj ◽  
Xingbin Yang ◽  
Yurong Guo
Keyword(s):  
Cold Storage ◽  
Grass Carp ◽  
Ctenopharyngodon Idellus ◽  
Young Apple

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

2018 ◽  
Vol 242 ◽  
pp. 412-420 ◽  
Author(s):  
Dawei Yu ◽  
Yanshun Xu ◽  
Joe M. Regenstein ◽  
Wenshui Xia ◽  
Fang Yang ◽  
...  
Keyword(s):  
Grass Carp ◽  
Refrigerated Storage ◽  
Ctenopharyngodon Idellus ◽  
Flavor Quality

scholarly journals Improvement of Muscle Quality of Grass Carp (Ctenopharyngodon idellus) With a Bio-Floating Bed in Culture Ponds

2019 ◽  
Vol 10 ◽  
Author(s):  
Xi Zhang ◽  
Jingwei Wang ◽  
Rong Tang ◽  
Xugang He ◽  
Li Li ◽  
...  
Keyword(s):  
Grass Carp ◽  
Muscle Quality ◽  
Ctenopharyngodon Idellus

scholarly journals Slight Increases in Salinity Improve Muscle Quality of Grass Carp (Ctenopharyngodon idellus)

Fishes ◽  
2021 ◽  
Vol 6 (1) ◽  
pp. 7 ◽  
Author(s):  
Xi Zhang ◽  
Zhiyuan Shen ◽  
Tianpeng Qi ◽  
Rujuan Xi ◽  
Xiao Liang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Grass Carp ◽  
Amino Acid Content ◽  
Fish Muscle ◽  
Muscle Quality ◽  
Ctenopharyngodon Idellus ◽  
Significant Difference ◽  
Aquaculture Industry ◽  
Water Holding

Fish muscle quality is an important parameter in the aquaculture industry. In this study, we analyzed and compared the muscle quality of grass carp (Ctenopharyngodon idellus) cultured at salinities of 0‰, 3‰, and 6‰ (GC0, GC3, GC6). There was no significant difference in crude protein and crude fat content of muscle between GC0 and GC3. Crude fat was significantly lower in GC6 compared to the other groups. GC3 and GC6 had higher hydroxyproline content, which suggested that these groups had higher collagen content. GC3 and GC6 had higher contents of free amino acids and umami amino acids than GC0, but there was no significant difference in sweet or sour amino-acid content among groups. GC3 and GC6 had better texture properties, including hardness, gumminess, chewiness, resilience, and springiness, than GC0. GC3 had the highest water-holding capacity among the groups. As the salinity increased, the diameter of muscle fibers decreased and the sarcolemma showed a thickening trend. These results suggest that a slight increase in salinity (i.e., 3‰) can effectively improve the muscle quality of grass carp.

Sign in / Sign up

Export Citation Format

Share Document