Quality changes of the bighead carp's head during the fresh logistics transportation

Authors

XIE Yawen, National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
YE Yunhua, National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
ZHANG Lu, National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
ZHU Minfang, National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China

Abstract

Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, while the TBA value, TVB-N content, and total bacteria counts increased linearly with prolonged time. The hardness, whiteness and brightness of the muscles near the incision decreased, but the yellowness increased. However, fish brain showed the lowest pH value, the muscles near the incision gave the largest total bacteria counts. The TVB-N contents of fish brain and eye muscles raised fiercely after 48 h, and their TBA value’ growth faster than the muscles near the incision. When the simulated transportation time was over 60 h, some liquid omitted from the fish heads obviously, and the sensory quality reduced significantly, with some strongly fishy flavor occurring. It could be concluded that the time from the packaging to the consumption of bighead carp’s heads should not exceed 60 h, during the conventional fresh logistics transportation, otherwise the nutrition and sensory quality could be reduced greatly.

Publication Date

6-28-2019

First Page

129

Last Page

134

DOI

10.13652/j.issn.1003-5788.2019.06.024

Recommended Citation

Yawen, XIE; Yunhua, YE; Lu, ZHANG; and Minfang, ZHU (2019) "Quality changes of the bighead carp's head during the fresh logistics transportation," Food and Machinery: Vol. 35: Iss. 6, Article 24.
DOI: 10.13652/j.issn.1003-5788.2019.06.024
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/24

References

[1] HONG Hui, LUO Yong-kang, ZHOU Zhong-yun, et al. Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 ℃[J]. Food Chemistry, 2012, 133(1): 102-107.
[10] 刘勤生, 陈庆森, 柴春祥, 等. 冷藏虾蛄的鲜度评价研究[J]. 食品科技, 2009, 34(10): 141-144.
[11] STOKNES I S, OKLAND H M W, SYNNES M, et al. Fatty acid and lipid class composition in eyes and brain from teleosts and elasmobranchs[J]. Comp Biochem Physiol B Biochem Mol Biol, 2004, 138(2): 183-191.
[12] ZOGUL Y, ZOGUL F, ALAGOZ S. Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study[J]. Food Chemistry, 2007, 103(1): 217-223.
[13] THIANSILAKUL Y, BENJAKULA S, RICHARDS M P. Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds[J]. Food Chemistry, 2012, 134(2): 789-796.
[14] 俞静芬. 淡水鱼鳙鱼的微冻与冰温保鲜技术研究[D]. 杭州: 浙江工业大学, 2007: 9-11.
[15] 邓敏. 浸渍冻结流速及冻藏对草鱼块品质影响的研究[D]. 广州: 华南理工大学, 2013: 51-52.
[16] WETTERSKOG D, UNDELAND I. Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod mince[J]. Journal of Agricultural and Food Chemistry, 2004, 52(24): 7 214-7 221.
[17] RAHMAN M S. State diagram of date flesh using Differential Scanning Calorimetry (DSC)[J]. International Journal of Food Properties, 2004, 7(3): 407-428.
[18] OFSTAD R, KIDMAN S, MYKLEBUST R, et al. Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature[J]. LWT-Food Science and Technology, 1995, 28(3): 329-339.
[19] NUNEZ DE GONZALEZ M T, HAFLEY B S, BOLEMAN R M, et al. Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation[J]. Meat Science, 2008, 80(4): 997-1 004.
[20] CONNELL J J. Methods of assessing and selecting for quality[M]. In control of fish quality. United Kingdom. 3rd ed.[s.l.]: Fishing News Books Oxford, 1990: 122-150.
[21] BOONSUMREJ S, CHAIWANICHSIRI S, TANTRATI-AN S, et al. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing[J]. Journal of Food Engineering, 2007, 80(1): 292-299.
[22] SHI Ce, CUI Jian-yun, YIN Xiao-fei, et al. Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation[J]. Food Control, 2014, 40(1): 134-139.
[23] ROBERTS T A, BAIRD-PARKER A C, TOMPKIN R B. Microorganisms in foods 5: microbiological specifications of food pathogens[J]. Microorganisms in Foods Microbiolo-gical Specifications of Food Pathogens, 1996, 8(4): 130-131.