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Food Chem. 2013 Jun 1;138(2-3):1476-82. doi: 10.1016/j.foodchem.2012.11.031. Epub 2012 Nov 16.

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage.

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1
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, China.

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).

PMID:
23411270
DOI:
10.1016/j.foodchem.2012.11.031
[Indexed for MEDLINE]
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