Changes of textural properities of Cyprinus carpio during ice\|temperature storage#br#

Changes of textural properities of Cyprinus carpio during ice\|temperature storage#br#

（ College of Biotechnology and Food Science， Tianjin Key Laboratory of Food Biotechnology， Tianjin University of Commerce， Tianjin 300134， China）

Online:2015-07-25 Published:2015-08-03

Abstract

Abstract: The changes of textural properties of Cyprinus carpio were studied during ice\|temperature storage， and the changes of TVBN， pH， drip loss were determined and sensory scores were evaluated. The results suggested that the TVBN， drip loss increased during storage. The pH value declined first， and then went up. The hardness， flexibility and chewiness showed the trend of decline after rising first. The glue viscosity decreased.When the hardness value， glue viscosity and chewiness were less than 225 g， 1541 g and 801， respectively， TVBN value reached upper limitation of the national standard. According to the present study， the textural properties could reflect the quality changes of Cyprinus carpio.

Key words: Cyprinus carpio, texture, drip loss

LIU Li\|rong， CHAI Chun\|xiang*， LU Xiao\|xiang. Changes of textural properities of Cyprinus carpio during ice\|temperature storage#br#[J]. .

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Changes of textural properities of Cyprinus carpio during ice\|temperature storage#br#

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