Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets

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• 作者：Jun-Hu Cheng ; Da-Wen Sun and Zhiwei Zhu
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：202K
• ISSN：1745-4549

文摘

Fish is highly perishable and frozen storage is normally used to maintain its quality. This study employed freezing-thawing (F-T) cycles to simulate the abuse in frozen storage conditions, and their effects on the quality changes of grass carp fillet were investigated. Results indicated that with the increase in F-T cycles, the hardness exhibited an increase during cycle 0 and cycle 1 and then decreased in the following two cycles. Measurement points had little influence on textural properties. Total volatile basic nitrogen (TVB-N) value showed an increase from 8.72 to 22.55 mg N/100 g during four F-T cycles, while thiobarbituric acid reactive substances (TBARS) exhibited gradual increase with the cycles and K value was also increased from 20.57 to 76.29% with the cycles. The results demonstrated that frozen storage condition abuse showed an important effect on textural properties and TVB-N, TBARS and K value of grass carp fillet.