Abstract
The surface of Crucian carp (Carassius auratus) meat was coated with different concentrations of hyaluronic acid (HA) and stored at partial-freezing condition(-3 ℃) to study the effect of hyaluronic acid on its freshness preservation. The total volatile base-nitrogen (TVB-N), pH value, conductivity, thiobarbituric acid (TBA), water holding capacity, color and texture were measured as quality indexes to analyze the change of fish meat. The results showed that the meat quality of Crucian carp decreased slowly by combination of HA coating during the partial-freezing storage. The fish meat with 0.9% HA coating maintained its fresh quality on TVB-N (9.64 mg/100 g), TBA (0.15 mg/kg), conductivity (847 μS/cm), color and texture during 24 d partial-freezing storage, compared with indexes of untreated fish (P＜0.05).
Publication Date
12-28-2017
First Page
120
Last Page
124
DOI
10.13652/j.issn.1003-5788.2017.12.024
Recommended Citation
Li, GUO; Peng, WANG; Zhe, JIANG; Yanli, GUO; Fengchao, ZHOU; and Yunlei, CHAI
(2017)
"Effect of hyaluronic acid coating on fresh quality of crucian carp (Carassius auratus) during the partial-freezing storage,"
Food and Machinery: Vol. 33:
Iss.
12, Article 24.
DOI: 10.13652/j.issn.1003-5788.2017.12.024
Available at:
https://www.ifoodmm.cn/journal/vol33/iss12/24
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