APPLICATION OF CHITOSAN TO MAINTAIN THE QUALITY OF KAMABOKO GELS MADE FROM GRASS CARP (CTENOPHARYNGODON IDELLUS) DURING STORAGE

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.

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Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

Food Chemistry ◽

10.1016/j.foodchem.2016.01.071 ◽

2016 ◽

Vol 201 ◽

pp. 131-138 ◽

Cited By ~ 25

Author(s):

Na Qin ◽

Dapeng Li ◽

Hui Hong ◽

Yuemei Zhang ◽

Beiwei Zhu ◽

...

Keyword(s):

Grass Carp ◽

Ctenopharyngodon Idellus ◽

Flesh Quality

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Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2018.12.022 ◽

2019 ◽

Vol 293 ◽

pp. 87-93 ◽

Cited By ~ 5

Author(s):

Jingbin Zhang ◽

Yan Li ◽

Xiaochang Liu ◽

Yutian Lei ◽

Joe M. Regenstein ◽

...

Keyword(s):

Grass Carp ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Ctenopharyngodon Idellus ◽

Microbial Composition

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Effect of Sugar on the Changes in Quality of Lightly Salted Grass Carp (Ctenopharyngodon idellus) Fillets under Vacuum Packaging at 4°C

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-345 ◽

2016 ◽

Vol 79 (3) ◽

pp. 468-476 ◽

Cited By ~ 4

Author(s):

ZHIYING WANG ◽

KEXIN CHEN ◽

JINGRU CHEN ◽

HONGBING FAN ◽

YONGKANG LUO

Keyword(s):

Grass Carp ◽

Sensory Quality ◽

Microbial Growth ◽

Vacuum Packaging ◽

Ctenopharyngodon Idellus ◽

Total Volatile ◽

Sensory Score ◽

Fish Samples ◽

Biochemical Quality

ABSTRACT To estimate the effect of a low concentration of sugar on the changes in quality of lightly salted grass carp (Ctenopharyngodon idellus) during storage under vacuum packaging at 4°C, we determined the sensory score, total viable counts, biochemical quality, and physical quality of fish fillets. Fish samples were left untreated, dry cured with 1.3% salt, or dry cured with 1.3% salt plus 1.0% sugar. Compared with untreated samples, curing treatments reduced chemical changes reflected in pH, inosine monophosphate, hypoxanthine riboside, hypoxanthine, and total volatile base nitrogen; decreased the formation of phenylethylamine, putrescine, cadaverine, and histamine; and increased the overall sensory quality of fillets (P < 0.05). Compared to dry cured with 1.3% salt samples, sugar treatment significantly inhibited (P < 0.05) the increase in pH and total volatile base nitrogen value, but it promoted microbial growth and the formation of phenylethylamine and tyramine at later stages of storage. By considering each indicator, the addition of sugar, which can improve the taste of fillets, has no significant effect on the shelf life of vacuum-packaged grass carp fillets.

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