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


  • 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



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


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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How to Cite

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. grasasaceites [Internet]. 2010Mar.30 [cited 2022Dec.6];61(1):95-101. Available from: