Effect of Different Storage Temperatures and Times on the Muscle Quality of Ctenopharyngodon idellus
Objective:To study the effects of different storage temperatures and time on the muscle quality of Ctenopharyngodon idellus.Method:After Ctenopharyngodon idellus muscle was stored at 25℃ and 4℃ for 0 h,24 h,48 h and 72 h,the changes in muscle water holding capacity,texture characteristics,pH value and meat color were detected.Result:Compared with fresh muscle(storage 0 h),at the same storage temperature,with the extension of storage time,the water holding capacity,hardness,elasticity,cohesion,pH value of Ctenopharyngodon idellus muscle showed a downward trend,while the lightness and yellowness showed an upward trend.Compared with 25℃,storage at 4℃ was beneficial to slow down the decline of water holding capacity,hardness,elasticity and cohesion of Ctenopharyngodon idellus muscle,and at the same time,it was beneficial to slow down the increase of lightness and yellowness.Conclusion:At the same storage temperature,with the extension of storage time,the muscle quality of Ctenopharyngodon idellus showed a downward trend,and 4℃ was more beneficial to slow down the decline of muscle quality than 25℃.
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