Abstract：
:The effects of different freezing treatments on the quality changes of bighead carp heads were evaluated in terms of pH value, TBARS, TVB-N, K-value, biogenic amine, total aerobic counts (TACs), drip loss, cooking loss and electrical conductivity (EC) during ice storage. Fish heads were stored at -40°C (T1), -40°C for 12h and then -18°C (T2), -18°C (T3) for 3months prior to ice storage. No significant differences were observed among T1, T2 and T3 for drip loss, cooking loss and EC (p>0.05). T2 showed lower TACs, pH value, TBARS and TVB-N than T3 did. Significant lower value of spermine and spermidine were observed in T1, T2 and T3 than those of control group (fresh) from 9th to 18th day (p<0.05). Drip loss was significantly correlated with TBARS, pH value, TVB-N, and TACs in groups T1, T2 and T3 (p<0.05).
journal_name
Food Chemjournal_title
Food chemistryauthors
Hong H,Luo Y,Zhou Z,Bao Y,Lu H,Shen Hdoi
10.1016/j.foodchem.2012.11.031subject
Has Abstractpub_date
2013-06-01 00:00:00pages
1476-82issue
2-3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01758-Xjournal_volume
138pub_type
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