Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage. (19th March 2016)

• Record Type: Journal Article
• Authors: Li, Qian; Li, Dongping; Qin, Na; Hong, Hui; Luo, Yongkang
• Is Part Of: International journal of food science & technology. Volume 51:Number 5(2016)
• Page Start: 1130
• Page End: 1139
• Publication Date: 2016-03-19
• Subjects: Common carp -- dark muscle -- quality -- refrigerated storage -- white muscle; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13090
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Differences between white and dark muscles from common carp ( Cyprinus carpio ) in sensory assessment, total viable counts (TVC), total volatile basic nitrogen (TVB‐N), pH, electrical conductivity (EC), biogenic amines (BAs), nucleotide degradation products and colours were investigated under air and vacuum conditions during refrigerated (4 °C) storage. Compared with white muscle, dark muscle had a higher lipid content, but lower crude protein and moisture content. TVC, TVB‐N, pH, and L * value were higher in white muscle, while K value and a * value were higher in dark muscle. Under both conditions, white and dark muscles had significant ( P < 0.05) differences in tyramine and cadaverine content. Although dark muscle was significantly ( P < 0.05) lower in ATP content, it had higher rate of IMP degradation and K value increase. Taking sensory and microbial indexes into consideration, dark muscle appeared to have a longer shelf life than white muscle under both conditions. Abstract : It was the first time to reveal the differences in quality changes between white muscle and dark muscle of common carp during refrigerated storage. Dark muscle had a longer shelf life in view of sensory and microbial indexes under air and vacuum conditions.