Influence of controlled freezing-point temperature on the freshness and taste of pickled and dried grass carp
- DOI
- 10.2991/fmsmt-17.2017.160How to use a DOI?
- Keywords
- fillets, drying, freshness, flavor, controlled freezing-point temperature
- Abstract
Pickling and drying can help aquatic products with their flavor which is highly related to temperature. Taking grass carp fillets as the research objects, quality changes were studied during pickling, drying and storage under controlled freezing-point temperature (CFT:-0.5ñ0.5 ) and 12ñ0.5 . Results showed that total volatile basic nitrogen (TVB-N) value of grass carp fillets under CFT were significantly lower than that in 12 . TVB-N value of fillets was only 29.84 mg N/100g under CFT after 75 days storage and reached 30.88mg N/100g under 12 only after 35 days storage. Inosine 5-monophosphate (IMP) of the fillets both increased firstly and then decreased smoothly and they all increased to the highest level on first day with the value of 169.30 mg/100g under CFT and 156.20 mg/100g under 12 respectively. During the storage, IMP of the fillets decreased much slower and maintained a higher level. Compared to fillets under 12 , free amino acids and equivalent umami concentration (EUC) of fillets under CFT had significant increase (P<0.05). At the end of the storage, EUC of fillets was 1.568 MSG/100g under CFT and 0.898 MSG/100g under 12 . Therefore, fillets under CFT had higher freshness and flavor and longer storage time.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - LiYan Cai AU - JinQing Wan PY - 2017/04 DA - 2017/04 TI - Influence of controlled freezing-point temperature on the freshness and taste of pickled and dried grass carp BT - Proceedings of the 2017 5th International Conference on Frontiers of Manufacturing Science and Measuring Technology (FMSMT 2017) PB - Atlantis Press SP - 828 EP - 834 SN - 2352-5401 UR - https://doi.org/10.2991/fmsmt-17.2017.160 DO - 10.2991/fmsmt-17.2017.160 ID - Cai2017/04 ER -