Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage |
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| Authors: | Qian Li Dongping Li Na Qin Hui Hong Yongkang Luo |
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| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;2. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China |
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| Abstract: | 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. |
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| Keywords: | Common carp dark muscle quality refrigerated storage white muscle |
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