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

Authors

  • Afsaneh Asgharzadeh Fisheries Department, Agricultural and Natural Resources University
  • Bahareh Shabanpour Fisheries Department, Agricultural and Natural Resources University
  • Santiago P. Aubourg Food Technology Department, Instituto de Investigaciones Marinas (CSIC)
  • Hedayat Hosseini National Nutrition and Food Technology Research Institute

DOI:

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

Keywords:

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

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.

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Published

2010-03-30

How to Cite

1.
Asgharzadeh A, Shabanpour B, Aubourg SP, Hosseini H. Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process. Grasas aceites [Internet]. 2010Mar.30 [cited 2024Mar.28];61(1):95-101. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/626

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