Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage

doi:10.3969/j.issn.1004-1524.2017.02.19

›› 2017, Vol. 29 ›› Issue (2): 315-322.DOI: 10.3969/j.issn.1004-1524.2017.02.19

• Food Science • Previous Articles Next Articles

Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage

GUO Quanyou¹, DONG Yiwei^{1, 2}, LI Baoguo^{2, *}, JIANG Zhaojun¹

1. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;
2. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

Received:2016-06-12 Online:2017-02-15 Published:2017-03-06

Abstract

Abstract: In order to investigate the quality and safety of lightly salted Mylopharyngodon piceus, changes in moisture content, water activity(Aw), pH, total viable counts (TVC), total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) during processing stages were studied, in addition to determination of muscle composition, mineral content and histamine etc. The results showed that pH increased initially in curing phase and then decreased from washing stage to drying stage, while moisture content, Aw, TVC, TVB-N and TBA kept decreasing during the whole processing stages. The moisture content, crude protein, crude fat and ash were (71.23 ± 1.16)%, (18.01 ± 0.34)%, (8.07 ± 0.08)% and (2.69 ± 0.06)%, respectively. The contents of essential amino acids (EAA) and delicious amino acids (DAA) were (5.74 ± 0.34)% and (6.90 ± 0.23)%, accounted for 36.17% and 40.83% of the total amino acids, respectively, meeting requirement of the balance style of essential amino acids ruled by FAO/WHO. However, unsaturated fatty acids/saturated fatty acid 3.43 and the total content of unsaturated fatty acids (77.4 ± 2.23)% suggested a high content of fat. Contents of microorganisms, histamine, heavy mental, TVB-N and TBA of lightly salted Mylopharyngodon piceus were acceptable in comparison to national standards.

Key words: lightly salted Mylopharyngodon piceus, processing stage, quality character, safety evaluation

CLC Number:

S985.1⁺3

GUO Quanyou, DONG Yiwei, LI Baoguo, JIANG Zhaojun. Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage[J]. , 2017, 29(2): 315-322.

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Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage

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