title: Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage.
abstract: The effects of different freezing treatments on the quality changes of bighead carp heads were evaluated in terms of pH value, TBARS, TVB-N, K-value, biogenic amine, total aerobic counts (TACs), drip loss, cooking loss and electrical conductivity (EC) during ice storage. Fish heads were stored at -40°C (T1), -40°C for 12h and then -18°C (T2), -18°C (T3) for 3months prior to ice storage. No significant differences were observed among T1, T2 and T3 for drip loss, cooking loss and EC (p>0.05). T2 showed lower TACs, pH value, TBARS and TVB-N than T3 did. Significant lower value of spermine and spermidine were observed in T1, T2 and T3 than those of control group (fresh) from 9th to 18th day (p<0.05). Drip loss was significantly correlated with TBARS, pH value, TVB-N, and TACs in groups T1, T2 and T3 (p<0.05).
authors: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P.O. Box 112, Beijing 100083, China.
authors: Hui
authors: H
authors: Hong
authors: Yongkang
authors: Y
authors: Luo
authors: Zhongyun
authors: Z
authors: Zhou
authors: Yulong
authors: Y
authors: Bao
authors: Han
authors: H
authors: Lu
authors: Huixing
authors: H
authors: Shen
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis* / Q000378:metabolism; D002347:Carps / Q000033:anatomy & histology / Q000378:metabolism; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D006257:Head / Q000033:anatomy & histology; D017747:Seafood / Q000032:analysis*
chemical_list: D001679:Biogenic Amines