Research on quality changes of grass carp (Ctenopharyngodon idellus) during short‐term starvation,Food Science & Nutrition

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Research on quality changes of grass carp (Ctenopharyngodon idellus) during short‐term starvation
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-19 , DOI: 10.1002/fsn3.1402
Wenxian Yang _{1,

2} , Wenzheng Shi _{1,

2} , Yinghong Qu _{1,

2} , Jiaying Qin _{1,

2} , Zhihe Wang _{1,

2}

Affiliation

This study was aimed at to investigate the quality changes of grass carp during short‐term starvation. The pH, lactic acid, free amino acid, and adenosine triphosphate‐related compounds of dorsal meat, belly meat and red meat in grass carp were measured during starvation for 6 days, and the quality of grass carp was evaluated by K value, equivalent umami concentration (EUC), taste activity value (TAV), and electronic tongue. The pH of three parts meat reached the maximum value on the fourth day, which was closely related to the lactic acid content. Concurrently, the contents of fresh sweet amino acids were higher on the fourth day in all parts. The K values in dorsal meat and belly meat were below 10% during starvation. Considering the overall results of electronic tongue, EUC, and TAV analysis, it is suggested that grass carp should be marketed and eaten with a starvation period of 2–4 days for best taste and quality.

中文翻译：

草鱼短期饥饿品质变化研究

本研究旨在探讨短期饥饿期间草鱼品质的变化。测定饥饿6 d期间草鱼背肉、腹肉和红肉的pH、乳酸、游离氨基酸和三磷酸腺苷相关化合物，并通过K值、当量鲜味评价草鱼的品质。浓度（EUC）、味觉活性值（TAV）和电子舌。三块肉的pH在第四天达到最大值，这与乳酸含量密切相关。同时，各部位鲜甜氨基酸含量在第四天均较高。饥饿期间背肉和腹肉的K值低于10%。综合电子舌、EUC、TAV分析结果，建议草鱼应在2~4天的饥饿期上市食用，以获得最佳的口感和品质。

更新日期：2020-01-19

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