| Literature DB >> 23411270 |
Hui Hong1, Yongkang Luo, Zhongyun Zhou, Yulong Bao, Han Lu, Huixing Shen.
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).Entities:
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Year: 2012 PMID： 23411270 DOI： 10.1016/j.foodchem.2012.11.031
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514