Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process

• Main Authors: Afsaneh Asgharzadeh, Bahareh Shabanpour, Santiago P. Aubourg, Hedayat Hosseini
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2010-03-01
• Series: Grasas y Aceites
• Subjects: farming; frozen storage; mince; quality; silver carp; surimi; washing
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/626

Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi-product commercialization. This work focuses on the effect of a washing process followed by frozen storage (6 months; -18 °C) on the quality of minced silver carp muscle. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, most indexes tested showed quality losses throughout the frozen storage in both washed and unwashed fish material; however, water holding capacity (WHC) remained unchanged in washed fish throughout the frozen storage. Among quality indexes, a special attention should be given to the expressible moisture value and accordingly the WHC, as being closely related to the gelforming ability in order to obtain surimi-type commercial products.