Effect of Regulated Superchilling on Quality Characteristics of Common Carp during Storage

Abstract

Abstract: The effects of different storage conditions (－1, －3 or －3 ℃ coupled with freezing point modulator, and －18 ℃) on quality characteristics of common carp during storage were investigated. Under different storage conditions, the changes in total bacterial count, thiobarbituric acid value (TBARS) and brightness were determined. When the freezing temperature of －1 ℃ was adjusted to －3 ℃ by adding freezing point modulator, total bacterial count, brightness, TRBAS value and volatile basic nitrogen content revealed a slow increase up to a level that exhibited a significant decrease when compared to storage at －1 and －3 ℃ (P ＜ 0.05). Therefore, the freezing point of common carp can be regulated by the modulator, and microbial growth can be inhibited during regulated freezing storage thus prolonging the shelf life.

Key words: carp, regulated superchilling, storage, quality

CLC Number:

TS201

References

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