Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties |
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Authors: | Channarong Chomnawang Kasem Nantachai Jirawat Yongsawatdigul Supawan Thawornchinsombut Somjintana Tungkawachara |
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Affiliation: | 1. Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand;2. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhonratchasima 30000, Thailand |
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Abstract: | Chemical and biochemical changes of aquacultured hybrid catfish fillet (Clarias macrocephalus × Clarias gariepinus) and its gel-forming ability as affected by age and sex of fish along with storage time were investigated. Fillets were stored at 4 °C for 0, 3, 6, 9, 12 and 15 days. There was no significant effect of sex and age of fish as well as storage time on fat, moisture and ash contents (P > 0.05). The total protein, water soluble protein, and salt soluble protein contents of the fillets significantly decreased with storage time (P < 0.05). On the other hand, pH, total volatile base nitrogen (TVB-N) and autolytic degradation products (ADP) increased as storage time continued (P < 0.05). Decreases in Ca2+-ATPase activity and gel properties were observed as storage time increased. However, there was no significant effect of either sex or age of fish on textural properties of gel (P > 0.05). Hybrid catfish fillet stored at 4 °C should be processed within 6 days. |
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Keywords: | Hybrid catfish (Clarias macrocephalus × Clarias gariepinus) Fish fillet Ca2+-ATPase TVB-N Gel properties |
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