ABSTRACT The present study has evaluated the postmortem changes of Cyprinus carpio and Ctenopharyngodon idella during the ice storage. The fish were captured, euthanized, and kept in ice for 72 h, and quality indices were evaluated by passing 0, 6, 12, 24, 48 and 72 h from ice storage. The results are shown that pH, TBA, FFA, TVB-N, mesophilic, and psychrophilic bacteria of fish tissue have increased during ice storage, but WHC rate has decreased. The degradation of carp muscle fibers was observed by passing 72 h from ice storage. Based on these results, the optimum shelf life of the carps is less than 72 h. Furthermore, the sensory evaluation of fish was acceptable for 48 h. The results have shown that the common carp had faster rigor (12 h) compared to the grass carp (24 h). The muscle fibers of the common carp have revealed more damage compared to the grass carp at 72 h. Overall, the optimum shelf life of the carps was determined for 48 h in the ice storage.

中文翻译：

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基于死后变化的鲤鱼和鲇鱼的最佳冰储存时间和保质期

摘要 本研究评估了鲤鱼和鲇鱼在冰蓄期间的死后变化。将鱼捕获、安乐死并在冰中保存 72 小时，并通过从冰库中经过 0、6、12、24、48 和 72 小时来评估质量指标。结果表明，冰藏期间鱼类组织的pH、TBA、FFA、TVB-N、嗜温菌和嗜冷菌均有所增加，但WHC率有所下降。从冰库中经过 72 小时观察到鲤鱼肌肉纤维的降解。根据这些结果，鲤鱼的最佳保质期小于 72 小时。此外，鱼的感官评价在 48 小时内是可以接受的。结果表明，与草鱼（24 小时）相比，鲤鱼具有更快的严密性（12 小时）。与草鱼相比，鲤鱼的肌肉纤维在 72 小时时显示出更多的损伤。总的来说，鲤鱼的最佳保质期是在冰库中 48 小时确定的。