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Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage
International Journal of Nutrition and Food Sciences
Volume 3, Issue 2, March 2014, Pages: 19-25
Received: Dec. 19, 2013; Published: Jan. 20, 2014
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Authors
Frank Fijelu, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Wenshui Xia, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Abstract
The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.
Keywords
Proteolytic Activity, Silver Carp, Liquid Smoke, Biopreservation
To cite this article
Frank Fijelu, Wenshui Xia, Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage, International Journal of Nutrition and Food Sciences. Vol. 3, No. 2, 2014, pp. 19-25. doi: 10.11648/j.ijnfs.20140302.12
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