Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

Na Qin; Dapeng Li; Hui Hong; Yuemei Zhang; Beiwei Zhu; Yongkang Luo

doi:10.1016/j.foodchem.2016.01.071

Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

Food Chem. 2016 Jun 15:201:131-8. doi: 10.1016/j.foodchem.2016.01.071. Epub 2016 Jan 18.

Authors

Na Qin¹, Dapeng Li¹, Hui Hong¹, Yuemei Zhang¹, Beiwei Zhu², Yongkang Luo³

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: luoyongkang@263.net.

PMID: 26868557
DOI: 10.1016/j.foodchem.2016.01.071

Abstract

The effects of stunning methods (percussion (T1), stunning at -22 °C in a freezer (T2), and immersion in ice slurry (T3)) on the flesh quality of grass carp fillets were evaluated in terms of K-value, total volatile base nitrogen (TVB-N), electrical conductivity (EC), total viable counts (TVC), biogenic amines, and sensory scores during storage. Moreover, fillets were analyzed periodically for pH, hardness, acid phosphatase activity, and the content of glycogen, adenosine triphosphate (ATP), and lactate. Significantly slower ATP depletion, slower reduction in pH, slower lactate formation, and higher initial glycogen level were observed in T3 compared to T1 and T2 (P<0.05). Grass carp stunned by percussion showed higher TVB-N, EC, TVC, total biogenic amines, and lower sensory scores. Significantly lower TVC (P<0.05) was exhibited in T3, which indicated that stunning in ice slurry could improve the quality and prolong the shelf life of grass carp.

Keywords: 2-Phenylethylamine (PubChem CID: 1001); Adenosine triphosphate (PubChem CID: 13803); Cadaverine (PubChem CID: 273); Flesh quality; Grass carp fillets; Histamine (PubChem CID: 774); Inosine mono-phosphate (PubChem CID: 797); Putrescine (PubChem CID: 1045); Spermidine (PubChem CID: 1102); Spermine (PubChem CID: 1103); Stunning methods; Tryptamine (PubChem CID: 1150); Tyramine (PubChem CID: 5610).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Biogenic Amines / analysis
Carps / growth & development*
Fishes
Food Quality
Food Storage / methods*

Substances

Biogenic Amines