Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Shanghai Fisheries University》 2001-01
Add to Favorite Get Latest Update

The freshness variation of silver carp during storage

DENG De wen, CHEN Shun sheng, CHENG Yu dong, YUAN Chun hong (College of Food Science, SFU, Shanghai 200090, China)  
The variations in sensory evaluation, rigor index, and ATP related compounds were investigated in this paper. The experimental results showed: rigor mortis proceeded rapidly and the rigor resolution also occurs soon at 20℃. The duration of full rigor stage was markedly prolongated at 5℃, however the onset of rigor mortis was retarded at 10℃ compared with 5℃ or 20℃. ATP content of silver carp killed instantly was 3-4μmol/g, which declined after some increase at the beginning of storage. IMP content increased at first during storage and then decreased after reaching a maximum value over 4μmol/g. The changes of ATP and IMP content occurred almost simultaneously with the changes of rigor index. Inosine(HxR) in fish muscle stored at 5℃ or 10℃ accumulated as the final compounds of ATP degradation during storage, whereas hypoxanthine(Hx) accumulated when the fish was stored at 20℃. K value increased quickly at 20℃, while obviously slow at 5℃ or 10℃. In a word, the freshness of silver carp decreased quickly, so the fish should be stored at low temperature after killed alive.
【CateGory Index】: TS254.4
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 7 Hits
1 Lu Lixia Li Xia Sun Yun Luo Ting Xiong Xiaohui (College of Life Science and Pharmaceutical Engineering,Nanjing University of Technology,Nanjing 210009,China);Study on the Physical Characteristics in Freshness Assessment of the Stored Crucian(Carassius auratus)[J];Food and Fermentation Industries;2007-05
2 LU Jian-feng,LIN Lin,YE Ying-wang,ZHANG Wei-wei,JIANG Shao-tong(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,Anhui,China);The Freshness Variation of Channel Catfish(Ictalurus punctatus) during Storage at Different Temperatures[J];Food Research and Development;2012-05
3 ZHANG Guan-ke1,LIU Hong-ying2,QI Feng-sheng2,WANG Yue-hong2 (1.College of Food Science and Technology,Hebei Agricultural University,Baoding 071000;2.Ocean College of Hebei Agricultural University,Qinhuangdao 066000);Changes of ATP content during keeping-alive Scapharca subcrenata[J];Food Science and Technology;2011-01
4 ZHONG Sai-yi 1 , LIU Shou-chun 2 , QIN Xiao-ming 1* , WANG Wei-min 1 , LIN Hua-juan 1 , CHEN Su-hua 1 (1.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524005; 2.Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Science, Beijing 100097);Effect of inosine-5'-monophosphate formation and degradation on the quality deterioration of vacuum-packed tilapia during cold storage[J];Food Science and Technology;2013-07
5 Hui Xinyi Wang Xichang Tao Ningping (College of Food Science and Technology, Shanghai Fisheries University, Shanghai 200090);Analysis on Water- soluble Components of Off- flavor in Silver Carp Meat[J];Journal of Chinese Institute of Food Science and Technology;2006-01
6 Yao Yanjia1 Zhang Jinjie1 Gu Weigang1 Hu Yaqin1 Liu Donghong1 Ye Xingqian1* Zhang Cheng2(1College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310029 2Aquatic Product Quality Testing Center of ZheJiang Province,Hangzhou 310012);Changes of Cooking Characteristics of Silver Carp(Hypophthalmichthys molitrix) Under Different Previous Storage Condition[J];Journal of Chinese Institute of Food Science and Technology;2012-03
7 YAO Yan-jia,ZHANG Jin-jie,GU Wei-gang,JI Rong,HU Ya-qin(College of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310029,China);Effect of storage temperature on freshness of silver carp(Hypophthalmichthys molitrix)[J];Journal of Zhejiang University(Agriculture and Life Sciences);2011-02
【Citations】
Chinese Journal Full-text Database 4 Hits
1 Wang Zoa;Guo Dajun;Feng Yuan;Zhang Zhongxing;Yuan Guoqiang;Luo Zhaoyao Shanghai Fisheries University, 200090;CHANGE OF FRESHNESS FOR BIGHEAD AT DIFFERENT TEMPERATURES[J];Journal of Fisheries of China;1993-02
2 ZENG Ming-Yong ;WU Yong; YU Rui-Rui (Fisheries College, Qingdao Ocean University,266003);STUDIES ON PRESERVATION OF TILAPIA WITH CHEMICAL ICE[J];Journal of Fisheries of China;1997-04
3 Liu Chengchu; Wang Zao; Wang Liping and Luo Zhaoyao (Shanghai Fisheries University, 200090);SEASONAL VARIATIONS IN RIGOR MORTIS OF CULTURED FRESHWATER FISH[J];JOURNAL OF FISHERIES OF CHINA;1994-01
4 Yang Hong-xu; Yi Qin-bing; Liu Cheng-chu;Wang Zao and Luo Zhao-yao(Shanghai Fisheries University, 200090);POST-MORTEM BIOCHEMICAL CHANGES AND THEIR EFFECT ON FRESHNESS OF CULTURED FRESHWATER FISH[J];Journal of Shanghai Fisheries University;1995-01
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 KE Fan-sheng,CHEN Li-jiao,LIU Yang,LIN Zhen-shan(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Preservation Experimention Station for Agricultural Products,Fuzhou,Fujian 350002,China);The fresh-keeping technology for Acipenser schrenckii fillets by modified a tmosphere packaging combined with ultraviolet radiation[J];Journal of Fujian Agriculture and Forestry University(Natural Science Edition);2009-06
2 CHEN Li-jiao,LIU Yang,CHENG Yan,HONG Jia-min(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China);Modified atmosphere packaging combined with ozone treatment for keeping sturgeon fillets quality[J];Journal of Fujian Fisheries;2012-01
3 NIU Bao-wei,REN Yan,LUAN Dong-lei,DONG Shi-yuan,ZENG Ming-yong(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China);Effects of killing methods on fresh quality of turbot[J];Fishery Modernization;2008-03
4 ZHANG Xiao-wei1,2,XU Zhong1,YANG Xian-shi1,GUO Quan-you1,LI Xue-ying1 (1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;2.Food Science Department of Dalian Fisheries College,Dalian 116023,China);Study on freshness variation and shelf life of cultured Cyprinus carpio during chilled storage[J];Marine Fisheries;2010-02
5 WANG Pei lei, GONG Qing li, HUANG Hai long (Mariculture Department Lab, Ocean University of Qingdao, Qingdao Shandong 266003,China);Research Advances of Condensation and Preservation of Marine Microalgae[J];Journal of Linyi Teachers' College;2000-06
6 DIAO Shiqiang,CHEN Peiji,LI Laihao,YANG Xianqing,WU Yanyan,HAO Shuxian,CEN Jianwei(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China);Research on the application of ozone ice in Litopeneaus vannamei preservation[J];South China Fisheries Science;2008-01
7 DIAO Shiqiang,LI Laihao,CEN Jianwei,WU Yanyan(National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China);Preservation effect of ozone water on anchovy(Engraulis japonius) during controlled freezing-point storage[J];South China Fisheries Science;2011-03
8 Chen Lijiao, Zheng Mingfeng (Department of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China);Freshness-keeping effect of large yellow croaker by coating with sodium alginate solution[J];Transactions of The Chinese Society of Agricultural Engineering;2003-04
9 FANG Jing;HUANG Hui;LI Laihao;YANG Xianqing;HAO Shuxian;WEI Ya;CEN Jianwei;QI Bo;College of Food Science and Engineering,Ocean University of China;Key Lab. of Aquatic Product Processing,Ministry of Agriculture; National R&D Center For Aquatic Product Processing; South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences;;Effect of different slaughter methods on quality of Oreochromis sp. fillets[J];South China Fisheries Science;2013-05
10 Zeng Mingyong Huang Hai Li Yuhuan Huang Yefeng(Food Engineering Department,Ocean University of Qingdao, Qingdao, 266003);Quality Changes of Crucian (Carassius auratus) During Partial Freezing[J];Journal of Ocean University of Qingdao;2001-03
China Proceedings of conference Full-text Database 2 Hits
1 NIU Bao-wei,REN Yan,LUAN Dong-lei,DONG Shi-yuan,ZENG Ming-yong (College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China);Research of killing methods on farmed turbot[A];[C];2008
2 ;Studies on the application of ozone water in freshness keeping of aquatic products[A];[C];2001
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 HUANG Yi et al(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang,Sichuan 621010);Effects of Metal Ions and Organic Solvents on Alkaline Phosphatase from Rice-field Eel[J];Journal of Anhui Agricultural Sciences;2008-20
2 CUI Yan et al (College of Food Science,Shanghai Ocean University,Shanghai 200090);Biochemical Changes of Paphia undulate in Keeping Alive without Water and at Low Temperature Condition[J];Journal of Anhui Agricultural Sciences;2008-26
3 Zhang Weili et al (Anhui Agricultural University,Hefei, 230036);Feasibility of measuring the fibre diameters of biceps fmoris of grown pigs[J];JOURNAL OF ANHUI AGRICULTURAL SCIENCES;1995-03
4 HE Yun,YAO Kai,JIA Dong-ying,HE Qiang(College of Light Industry & Textile & Food Engineering,Sichuan University,Chengdu 610065,China);Research Progress on the Cryoprotection of Frozen Denaturation of Fish Protein[J];Amino Acids & Biotic Resources;2007-02
5 Geng Fangsong, Wang Xiuli, Zhang Shehua, et al Department of Biochemistry ,Qingdao Medical College,Qingdao 266021;THE INHIBITION EFFECT OF L LEUCINE ON HUMAN PLACENTAL ALKALINE PHOSPHATASE[J];;1998-01
6 WEI Bing (Training Center, Beijing Technology and Business University, Beijing 100037, China);APPLICATION OF MAILLARD REACTION IN MANUFACTURE OF THERMAL PROCESS MEAT FLAVORINGS[J];JOURNAL OF BEIJING INSTITUTE OF LIGHT INDUSRY;2000-03
7 ZHAN Xiu an,QIAN Li chun,LI Wei fen (Academy of Animal Science,Zhejian University,Hangzhou 310029,China);Effects of Betaine on Some Parameters of Edible Quality in Muscle and Carapace of Chinese Soft shelled Turtle[J];Fisheries Science;2001-04
8 CUI Hai-ying,ZENG Ming-yong (Food Engineering Department of Ocean University of China, Qingdao 266003,China);The New Development of the Rapid Measurement Techniques of Fish Freshness[J];Fisheries Science;2004-07
9 BIAN Tao,ZHAO Yan,ZHANG Hong,DAI Zhi-yuan,YUAN Wen,JIN Chao(Institute of Fishery Product Processing,Zhejiang Gongshang University,Hangzhou 310035,China);Changes in Quality of White Leg Shrimp Litopenaeus vannamei Stored under Different Cooling Conditions[J];Fisheries Science;2009-09
10 Ye Chunyan Liu Zhiping Sun Sen College of Wildlife Resources(Northeast Forestry University )Wang Yingxu(The Heilongjiang Second Eiological Product Factory);A Study on the Amount of Inosinic acid in the Muscle of Songhuajiang river Carps and the Meet keeping time[J];FISHERIES SCIENCE;1995-05
China Proceedings of conference Full-text Database 1 Hits
1 Yuanhui DUAN,Xiaoming ZHU,Dong HAN,Yunxia YANG,Shouqi XIE State Key Laboratory of Freshwater Ecology and Biotechnology,Institute of Hydrobiology,the Chinese Academy of Sciences, Wuhan,Hubei 430072,China;DIETARY CHOLINE REQUIREMENT FOR JUVENILE GIBEL CARP(Carassius auratus gibelio)[A];[C];2009
【Secondary References】
Chinese Journal Full-text Database 10 Hits
1 TANG Ya-li1,2,LU Li-xin1,2,Lü Shu-sheng1(1.Department of Packaging Engineering,Jiangnan University,Wuxi 214122,China; 2.Key Laboratory of Food Packaging Techniques and Safety of China National Packaging Corporation, Jiangnan University,Wuxi 214122,China);Preservative Effect of Antimicrobial Film and Modified Atmosphere Packaging on Fish(Carassius auratus)[J];Journal of Beijing Technology and Business University(Natural Science Edition);2011-06
2 Huang Luolian, Huang Ke, Xiao Ruwu (College of Light Industry and Food Science Technology, South China University of Technology, Guangzhou 510640, China);Advances on the Formational Theory of Fishy Odor for Aquatic Product[J];Guangdong Chemical Industry;2009-09
3 ZHOU Ming-qian et al(Huaihai Institute of Technology,Lianyungang,Jiangsu 222005);Comparative Research on Deodorization of Loach(Misgurnus anguillicaudatus)[J];Journal of Anhui Agricultural Sciences;2012-36
4 HUANG Xing-yi;YAO Li-ya;HAN Fang-kai;GUAN Chao;School of Food and Biological Engineering, Jiangsu University;;Rapid Non-destructive Testing for K Values of Silver Carps Based on the Olfactory Visualization Technique[J];Modern Food Science and Technology;2014-06
5 SHEN Shu-qi;WAN Yu-mei;SHEN Liang;WANG Jie;College of Ocean,Agricultural University of Hebei;College of Food Science and Technology,Agricultural University of Hebei;;Effects of temperature,humidity and oxygen on keeping-alive without water of bay scallop Argopecten irradians[J];Journal of Dalian Ocean University;2014-05
6 QIU Hai-fang LIU Bang DONG Xin-jie ZHANG Qing-de(College of Animal Science and Technology,Huazhong Agricultural University,Wuhan 430070,China);Analysis of Meat Quality Traits of Tongcheng Pigs[J];Journal of Huazhong Agricultural University(Natural Science Edition);2008-03
7 Lu Jianfeng Shao Mingshuan Lin Lin Ye Yingwang Chen Conggui Jiang Shaotong (College of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China);Effects of Ultra-high Pressure and Carrageenan on Gelling Properties of Surimi from Silver Carp,Hypophthalmichthys molitrix[J];Transactions of the Chinese Society for Agricultural Machinery;2011-12
8 JIA Dan LIU Jing-ke KONG Jin-xi XIONG Shan-bai ZHAO Si-ming College of Food Science and Technology,Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan), Wuhan 430070,China;Main taste compounds in silver carp (Hypophthalmichthys molitrix) muscles of different body weights[J];Journal of Huazhong Agricultural University;2013-03
9 BAO Yu-long,WANG Zhi-ying,LI Kai-feng,LUO Yong-kang*(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China);Study on the biogenic amines and quality changes of crucian carp(Carassius cuvieri) stored at chill temperature(4 ℃) and ice(0 ℃)[J];Journal of China Agricultural University;2013-03
10 YIN Tao;LIU Jing-ke;ZHAO Si-ming;XIONG Shan-bai;College of Food Science and Technology,Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology,Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan);;Effects of cold storage and heating on the taste active compounds in silver carp(Hypohthalmichthyx titrix) flesh[J];Journal of Huazhong Agricultural University;2015-01
China Proceedings of conference Full-text Database 1 Hits
1 YANG Yu-ping~(1,2),XIONG Guang-quan~1,CHENG Wei~1,LIAO Tao~1,LI Xiao-ding~2,WU Wen-jin~2,LIN Ruo-tai~1,GENG Sheng-rong~1,LI Xin~1 (1.Hubei Innovation Center of Agricultural Science and Technology,Institute for Farm Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064; 2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070);Analysis of volatiles in silver carp by headspace solid phase micro-extraction coupled with GC-MS[A];[C];2009
【Secondary Citations】
Chinese Journal Full-text Database 4 Hits
1 Yu Guangli; Zeng Mingyong; Wang Yuanhong; Liu shuqing; Tian Xuelin(Food Engineering Department);APPLICATION OF NEW TYPE OF PRAWN PRESERVING REAGENT(PPR-1) TO THE FRESHNESS PRESERVING OF PRAWN[J];JOURNAL OF OCEAN UNIVERSITY OF QINGDAO;1995-02
2 Wang Zoa;Guo Dajun;Feng Yuan;Zhang Zhongxing;Yuan Guoqiang;Luo Zhaoyao Shanghai Fisheries University, 200090;CHANGE OF FRESHNESS FOR BIGHEAD AT DIFFERENT TEMPERATURES[J];Journal of Fisheries of China;1993-02
3 Liu Chengchu; Wang Zao; Wang Liping and Luo Zhaoyao (Shanghai Fisheries University, 200090);SEASONAL VARIATIONS IN RIGOR MORTIS OF CULTURED FRESHWATER FISH[J];JOURNAL OF FISHERIES OF CHINA;1994-01
4 Wang Guanghua Zhang Yanwan (Fundamental Dept., China Meat Research Center, Beijing);Effect of Chitosan-acetic Acid Mixture on the Growth of Bacteria on Non-vaccum Packaged Pork[J];Food and Fermentation Industries;1992-02
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved