Title: Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage
Abstract: Frozen storage of mechanically deboned silver carp (Hypophthalmichthys molitrix) mince for 180 days resulted in a significant (P⩽0.05) decrease in myofibrillar proteins. In contrast, peroxide value (PV), free fatty acids (FFA) and total volatile base nitrogen (TVBN) contents increased significantly (P⩽ 0.05) throughout the storage period. The kamaboko forming ability and the sensory scores of the silver carp mince decreased significantly (P⩽0.05) during the storage period. Texture of the mince was significantly (P ⩽ 0.001) correlated with the decrease in the myofibrillar proteins (salt-soluble proteins), jelly strength and folding test grades; and increase in expressible water percentage, PV, FFA and TVBN content. Based on 'texture' of the mince, the product was acceptable for 180 days at −18°C.
Publication Year: 2001
Publication Date: 2001-01-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 91
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