Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 317-324 ◽  
Author(s):  
Qian Li ◽  
Longteng Zhang ◽  
Han Lu ◽  
Sijia Song ◽  
Yongkang Luo
Keyword(s):  
Enzyme Activity ◽  
Protein Degradation ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
White Muscle ◽  
Postmortem Changes ◽  
Dark Muscle ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio ◽  
Related Compounds

Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C

2015 ◽  
Vol 78 (9) ◽  
pp. 1699-1707 ◽  
Author(s):  
YUEMEI ZHANG ◽  
NA QIN ◽  
YONGKANG LUO ◽  
HUIXING SHEN
Keyword(s):  
Biogenic Amines ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Common Carp Cyprinus Carpio ◽  
Basic Nitrogen ◽  
Carp Cyprinus Carpio ◽  
Reliable Marker ◽  
Related Compounds

Biogenic amines, ATP-related compounds, sensory attributes, total volatile basic nitrogen, microbial flora (total viable bacteria, Pseudomonas, Aeromonas, and H2S-producing bacteria), and free amino acids were determined in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C. Pseudomonas and H2S-producing bacteria became the dominant bacteria in carp stored at 20 and 0°C, whereas Aeromonas rapidly increased only in carp stored at 0°C. Inosine monophosphate, which is responsible for flavor and freshness, increased to a maximum of 2.37 μmol/g after 12 h at 20°C and to 4.72 μmol/g after 3 days at 0°C. Putrescine and cadaverine were the dominant amines in carp and their concentrations were significantly correlated (P < 0.05) with total volatile basic nitrogen and sensory scores in all samples during the storage. Significant correlations also were observed between histamine and total volatile basic nitrogen and sensory scores only in samples stored at 20°C. Arginine decreased while putrescine increased in all samples. A significant decrease (P < 0.05) in histidine was observed after 24 h of storage, which coincided with an increase in histamine after 36 h in samples stored at 20°C. Hypoxanthine concentrations were significantly correlated with the microbial species (P < 0.01) and sensory scores (P < 0.05) and seems to be a reliable marker for quality of carp fillets stored at 20 and 0°C.

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