Title: Changes in Nutritional Components of Grass-carp under Different Frozen Storage Temperatures
Abstract: The relationship between frozen storage temperature and quality of grass-carp was studied.The dorsal meat of grass-carp divided into control group without treatment and ice glazing group.Then,the samples of two groups were stored at-18℃,-25℃ and-30℃ for 165 days,and the nutritional components of grass-carp meat were determined every 15 days.The results indicated that within the first 45 days of frozen storage,there were no obvious changes in TVB-N value,pH value and ash of the grass-carp meat in both two groups;the grass-carp meat frozen stored at-18℃ for 45 days or frozen stored at-25℃ and-30℃ for 60 days,the TVB-N value of the grass-carp meat in both two groups all increased,in which the increase range of ice glazing group was less than that of control group;in the frozen storage period(165 days),the pH value of grass-carp meat in both two groups basically stabilized between 6.62 to 6.81,content of crude fat mainly maintained in a certain range,but slightly decreased with the time went by;when the frozen storage period ended,the TVB-N value of grass-carp meat frozen at-30℃ was the lowest,and the ash and pH value of it decreased the least,the fat content of it was higher within the first 135 days,thus it had the best storage effect.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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