CHEMICAL CHANGES IN WASHED MINCE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) DURING FROZEN STORAGE AT −20C WITH OR WITHOUT CRYOPROTECTANTS

• Published in: Journal of food processing and preservation Vol. 37; no. 5; pp. 952 - 961
• Main Authors: MAJUMDAR, RANENDRA K., DEB, SAMPA, DHAR, BAHNI, PRIYADARSHINI, BHARGAVI M.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01-10-2013
• Subjects: Carp; Cryoprotectants; Fish; Freezing; Freshwater; Frozen; Markets; Shelf life; Silver
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.2012.00741.x

ABSTRACT
Studies were conducted to assess the chemical and quality changes in washed silver carp mince when frozen and stored at −20C with or without cryoprotectants. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile basic amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, addition of cryoprotectants enhanced the quality life of mince as far as gel‐forming ability was concerned. Based on the gel‐forming ability, the shelf life of mince with cryoprotectants was found 135 days against 90 days for the mince stored without cryoprotectants.
PRACTICAL APPLICATION
Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi‐product commercialization. Because of relatively low market price in fresh condition, the fish received less attention from the researchers to study its technical feasibility. This work focuses on the quality life of washed silver carp mince when frozen stored at −20C. The shelf life was assessed based on the gel‐forming ability of the mince because this functional property is considered most important for product development.