Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 °C

被引：117
作者：
Fan, Hongbing [1 ]
Luo, Yongkang [1 ]
Yin, Xiaofei [1 ]
Bao, Yulong [1 ]
Feng, Ligeng [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Engn Res Ctr Anim Product, Beijing Higher Inst, Beijing 100083, Peoples R China
来源：
FOOD CHEMISTRY | 2014年 / 159卷
关键词：
Black carp; Salt; Sugar; Biogenic amine; Quality changes; Postmortem changes; SHELF-LIFE; FERMENTED SAUSAGES; FISH; MEAT; PRODUCTS; BACTERIA; SURIMI;
D O I：
10.1016/j.foodchem.2014.02.158
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of low salt and sugar dry-curing on the quality changes of black carp (Mylopharyngodon piceus) fillets stored at 4 degrees C were evaluated by sensory, physical, chemical, and microbiological methods. Fish samples were left untreated (control), or were dry-cured with 1.5% salt (T1) or 1.5% salt + 1.2% sugar (T2). Curing treatments reduced chemical changes reflected in HxR, Hx, pH, and total volatile base nitrogen (TVB-N); decreased cooking loss; and increased overall sensory quality of fish (p < 0.05) compared to untreated samples. Significantly lower values of cadaverine and putrescine were observed in T1 and T2 compared to the control after the 2nd and 4th day, respectively (p < 0.05). There were significant differences (p < 0.05) between T1 and T2 for pH, TVB-N, total aerobic counts (TAC), and sensory characteristics. Sensory characteristics were significantly correlated with TAC, TVB-N, putrescine, and cadaverine in all samples (p < 0.01). (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：20 / 28
页数：9
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