Grasas y Aceites, Vol 61, No 1 (2010)

Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process


https://doi.org/10.3989/gya.087109

Afsaneh Asgharzadeh
Fisheries Department, Agricultural and Natural Resources University, Iran, Islamic Republic of

Bahareh Shabanpour
Fisheries Department, Agricultural and Natural Resources University, Iran, Islamic Republic of

Santiago P. Aubourg
Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Spain

Hedayat Hosseini
National Nutrition and Food Technology Research Institute, Iran, Islamic Republic of

Abstract


Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi-product commercialization. This work focuses on the effect of a washing process followed by frozen storage (6 months; -18 °C) on the quality of minced silver carp muscle. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, most indexes tested showed quality losses throughout the frozen storage in both washed and unwashed fish material; however, water holding capacity (WHC) remained unchanged in washed fish throughout the frozen storage. Among quality indexes, a special attention should be given to the expressible moisture value and accordingly the WHC, as being closely related to the gelforming ability in order to obtain surimi-type commercial products.

Keywords


Farming; Frozen storage; Mince; Quality; Silver carp; Surimi; Washing

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