Research on quality changes of grass carp (Ctenopharyngodon idellus) during short-term starvation.

Wenxian Yang,Wenzheng Shi,Jiaying Qin,Zhihe Wang,Yinghong Qu

doi:10.1002/fsn3.1402

Abstract

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.

Highlights

Grass carp (Ctenopharyngodon idellus) is one of the main economic freshwater fish in China
Acidic substances produced by the reaction of substances such as adenosine triphosphate and inosine monophosphate caused the decrease in pH value (Xiong, Peng, & Jin, 2012)
This study focused on the quality changes of grass carp during shortterm starvation

Summary

Introduction

Grass carp (Ctenopharyngodon idellus) is one of the main economic freshwater fish in China. Total global production of grass carp was about 6.06 million tons in 2016 (FAO, 2018), the highest for any aquaculture species. Because of its fast growth rate, easy cultivation, high nutritional value, high feed efficiency, and relatively low price, grass carp is favored by consumers. Aquatic products provide nutritious substances and distinctive taste. With the development of economy and the change of lifestyle, the requirements of consumers for tasty, nutritious, and healthy aquatic products are increasing. More research on the quality changes as affected by different antemortem and postmortem treatments is necessary to satisfy the needs of consumers for aquatic products with high quality, which is of profound significance for the development of aquaculture and processing industry

Objectives

Results

Conclusion