关键词: 鲢鱼, 新鲜度, 僵直, 鱼糜, 凝胶强度

Abstract:

The sensory characteristics, pH and rigor mortis index of silver carp after 10 h postmortem were observed, and the
total volatile basic nitrogen (TVB-N) value and Ca2+-ATPase activity of silver carp meat were determined at different time of
postmortem at 4 ℃. The effects of freshness of silver carp on surimi quality were investigated. The results indicated that the
rigor mortis of silver carp began at 2–3 hours postmortem. Meanwhile, the rigor mortis index increased and pH of fish meat
decreased. With increasing of postmortem time, the TVB-N value of fish meat increased, and Ca2+-ATPase activity decreased
significantly. Surimi gels showing significant differences in gel strength, water-holding capacity (WHC) and whiteness were made
using silver carp meat at different time of postmorterm. The surimi gel made from fresh silver carp had the highest gel strength, and
the WHC and whiteness of surimi were the worst when the silver carp was in the stage of rigor mortis.

Key words: silver carp, freshness, rigor mortis, surimi, gel strength