Effect of Different Thawing Methods and Multiple Freeze-Thaw Cycles on the Quality of Common Carp (Cyprinus carpio)
| Autor: | Yongkang Luo, Huixing Shen, Ce Shi, Hang Wang |
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| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Journal of Aquatic Food Product Technology. 24:153-162 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850.2013.763884 |
| Popis: | The effect of different thawing methods—running water, microwave, slack water (25°C), air (25°C), and refrigerator (4°C)—and multiple freeze-thaw cycles (0, 1, 3, and 5) on the quality of common carp were investigated. Microwave thawing showed the lowest score for sensory assessment and the highest cooking loss (p < 0.05), while 4°C refrigerator thawing showed less thawing loss and cooking loss but required the longest thawing time. Ca2+-ATPase activity and sulfhydryl content of air thawing were lower (p < 0.05), while no significant differences were observed among other thawing methods. Water loss and the thiobarbituric acid reactive substances (TBARS) value increased (p < 0.05) when freeze-thaw cycles increased. The sensory scores and hardness decreased significantly when the freeze-thaw cycles increased (p < 0.05). A significant decrease (p < 0.05) was observed in salt-extractable protein content after five freeze-thaw cycles. Different thawing methods affected the quality of common carp. Frozen common... |
| Databáze: | OpenAIRE |
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