Abstract
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).
| Original language | English |
|---|---|
| Pages (from-to) | 20-28 |
| Number of pages | 9 |
| Journal | Food Chemistry |
| Volume | 159 |
| DOIs | |
| State | Published - Sep 15 2014 |
Bibliographical note
Funding Information:This study was supported by the earmarked fund for China Agriculture Research System ( CARS-46 ).
Keywords
- Biogenic amine
- Black carp
- Postmortem changes
- Quality changes
- Salt
- Sugar
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science