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Research Article | Open Access

Analysis of changes in low-salt conditioned grass carp (Ctenopharyngodon idella) fillets during refrigeration in terms of quality and protein stability

Jingqi Xue1, Dajun Wang2, Shumin Zhang2, Lunan Jing1, Hao Pan1, Wenzheng Shi1( )
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Yantai Haiyu Foodstuffs Co., Ltd. (Yantai), Yantai 264000, China
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Abstract

This study focused on the effect of tea polyphenols on the quality changes of low-salt grass carp cured products during refrigeration. The addition of tea polyphenols could be found to improve the color and texture of the cured grass carp products during the refrigeration process. The bacterial colonies (TVC) and total volatile basic nitrogen (TVB-N) content showed that the conditioned grass carp fillets had a high level of food safety. The thiobarbituric acid reactive substance (TBARs) value of grass carp continued to rise with increasing refrigeration time, indicating that fat oxidation occurred in the grass carp cured products. The addition of tea polyphenols was found to inhibit protein oxidation and protect the protein structure of the low-salt conditioned grass carp fillets during refrigeration, as indicated by the indicators related to protein oxidation. This finding provides a new theoretical idea for grass carp processing and storage.

Keywords

grass carppicklingtea polyphenolslow-saltprotein oxidation

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Food Science of Animal Products
Volume 1 Issue 3,
September 2023
Article number: 9240028
DOI: 10.26599/FSAP.2023.9240028
Cite this article:
Xue J, Wang D, Zhang S, et al. Analysis of changes in low-salt conditioned grass carp (Ctenopharyngodon idella) fillets during refrigeration in terms of quality and protein stability. Food Science of Animal Products, 2023, 1(3): 9240028. https://doi.org/10.26599/FSAP.2023.9240028

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Received: 24 July 2023
Revised: 21 August 2023
Accepted: 24 August 2023
Published: 16 November 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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