Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C.
The effects of low salt and sugar dry-curing on the quality changes of black carp (Mylopharyngodon piceus) fillets stored at 4°C were evaluated by sensory, physical, chemical, and microbiological methods. Fish samples were left untreated (control), or were dry-cured with 1.5% salt (T1) or 1.5% salt+1.2% sugar (T2). Curing treatments reduced chemical changes reflected in HxR, Hx, pH, and total volatile base nitrogen (TVB-N); decreased cooking loss; and increased overall sensory quality of fish (p<0.05) compared to untreated samples. Significantly lower values of cadaverine and putrescine were observed in T1 and T2 compared to the control after the 2nd and 4th day, respectively (p<0.05). There were significant differences (p<0.05) between T1 and T2 for pH, TVB-N, total aerobic counts (TAC), and sensory characteristics. Sensory characteristics were significantly correlated with TAC, TVB-N, putrescine, and cadaverine in all samples (p<0.01).
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, PR China.
Hongbing
H
Fan
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, PR China. Electronic address: luoyongkang@263.net.
Yongkang
Y
Luo
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, PR China.
Xiaofei
X
Yin
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, PR China.
Yulong
Y
Bao
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, PR China.
Ligeng
L
Feng
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002241:Carbohydrates / Q000494:pharmacology; D002347:Carps; D003080:Cold Temperature; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D009711:Nucleotides / Q000032:analysis; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D012965:Sodium Chloride / Q000494:pharmacology
D001679:Biogenic Amines; D002241:Carbohydrates; D009711:Nucleotides; D012965:Sodium Chloride
Biogenic amine; Black carp; Postmortem changes; Quality changes; Salt; Sugar