Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 °C

被引：126

作者：

Fan, Hongbing ^{[1
]}

Luo, Yongkang ^{[1
]}

Yin, Xiaofei ^{[1
]}

Bao, Yulong ^{[1
]}

Feng, Ligeng ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Engn Res Ctr Anim Product, Beijing Higher Inst, Beijing 100083, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 159卷

关键词：

Black carp; Salt; Sugar; Biogenic amine; Quality changes; Postmortem changes; SHELF-LIFE; FERMENTED SAUSAGES; FISH; MEAT; PRODUCTS; BACTERIA; SURIMI;

D O I：

10.1016/j.foodchem.2014.02.158

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The effects of low salt and sugar dry-curing on the quality changes of black carp (Mylopharyngodon piceus) fillets stored at 4 degrees 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). (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：20 / 28

页数：9

共 30 条

[1]

Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax) [J].