Quality Changes in Different Parts of Ctenopharyngodon idellu Meat During Cold Storage
[Objective]To research the quality changes of different parts of Ctenopharyngodon idella meat during storage at 4 ℃,and to reveal the differences between the storage quality of different parts of C.idella meat,so as to provide certain reference for the preservation of different parts of C.idella meat.[Method]The quality changes of C.idella meat during cold storage were comprehensively evaluated by measuring every two days the changes of physical and chemical indexes and microbial diversity such as sensory evaluation,color and luster,cooking loss,TVB-N content,total number of colonies and freshness (K value).[Result]Different parts of C.idella meat stored at 4 ℃ for 0-10 days,the sensory score and cooking loss decreased,the total colony count,TVB-N content,TCA soluble peptide content,TBARS content,K value,and total biogenic amine content increased,the cell gap increased,the myofibrils became sparse,the myofibrils were obviously fractured,and the tissue structure became blurred.The relative abundances of flora of different parts of C.idella meat were similar at the beginning of storage,while the dominant bacteria changed at the end of storage,with Lactococcus,Pseudomonas,Pseudomonas,and Aeromonas being the main dominant bacteria in the back,belly,hypogastrium,and tail,respectively.[Conclusion]The freshness of the fish meat in the back,belly and hypogastrium declined faster in the early stage of storage,and the rotting and deteriorating speed of the tail was accelerated in the late stage of storage.
万方数据
维普
