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Correlation analysis of metabolic enzymes and processing quality of channel catfish in different prechilling time

2,   

  • Received:2019-01-28 Revised:2019-12-10 Online:2020-02-15 Published:2020-02-26

Abstract: In order to study the correlation between metabolic enzymes and processing quality of channel catfish in different prechilling time, this paper used channel catfish as the research object to determine the energy changes (including glycogen, lactic acid, adenosine-5'-triphosphate (ATP) related compounds), metabolizing enzyme activity (Hexokinase (HK), Pyruvate kinase (PK), lactate dehydrogenase (LDH), Creatine kinase (CK) ), quality indicators (pH value, cooking loss rate, expressible moisture rate, texture characteristics, K value, color) during prechilling for 48 h at 4 °C after slaughter. The results showed that with the prolongation of prechilling time, the content of glycogen and lactic acid in the channel catfish decreased continuously within 24 h, and then began to accumulate; the content of ADP, IMP and Hx decreased gradually, the content of HxR and AMP increased gradually, and the ATP almost cann’t be detected; HK activity continued to decline, PK activity rose to the maximum after 8 h prechilling and then decreased, LDH and CK activity showed a volatility decline; pH and shear force gradually decreased; expressible moisture, cooking loss and color remained stable within 24 h, and increased significantly after 48 h, the water holding capacity of the channel catfish decreased; the K value continued to rise and remained within the high freshness range of 20% within 24 h. Correlation analysis showed that there was a significant positive correlation between glycogen and lactic acid; K value was significantly negatively correlated with HK, and significantly positively correlated with whiteness; LDH was significantly positively correlated with CK and shear force, and significantly correlated with whiteness. Negative correlation;expressible moisture rate was significantly positively correlated with the cooking loss rate. Post-mortem channel catfish is more conducive to quality control during processing within 24 h of prechilling.

Key words: Key words: channel catfish, prechilling time, energy change, metabolic enzyme activity, processing quality

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