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| Postmortem Changes of Changfeng Silver Carp during Storage at 4 ℃ |
| LIU Xiaochang, JIANG Yan, SHEN Song, LUO Yongkang* |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract In order to investigate the postmortem changes of Changfeng silver carp during chilled storage, quality indicators
(texture, adenosine-5’-triphosphate (ATP) related compounds, pH value, cooking loss and centrifugation loss) during
storage at 4 ℃ within 72 h postmortem were determined. Hardness and chewiness reached the maximum level at 24 h,
while springiness and cohesiveness declined with time. ATP content increased significantly at 2 h after slaughter. Inosine-5’-
monophosphate (IMP) reached its peak at 4 h postmortem and maintained this level during 4–36 h, meanwhile, inosine (HxR)
and hypoxanthine (Hx) increased significantly at 48 h and 72 h, respectively. The K-value increased throughout the storage
time and stayed below 20% within 36 h. The lowest pH value occurred at 24 h, and a high correlation between pH value
and hardness was found (r = − 0.807). Both centrifugation loss and cooking loss reached their peaks at 12 h, and decrease
significantly thereafter.
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