Freshness Variation of Crucian Carp (Carassius auratus) during Chilled Storage

Abstract

Abstract: The quality changes of crucian carp stored in two different conditions: vacuum packing and non-vacuum packing, both at temperature of 3±1 ℃, were evaluated by sensory assessment, chemical(total volatile basic nitrogen and pH) and microbial (total viable counts) analysis. Storage in vacuum packing was more effective than non-vacuum packing, in delaying spoilage of the crucian carp. It was observed that the appearance score decreased with storage time, indicating the progressive loss of freshness in both vacuum packing and non-vacuum packing storage conditions. There was an increase in total viable counts over the period of storage. Bacteria grew more quickly in non-vacuum packing samples than in vacuum packing ones.

Key words: Carassius auratus, freshness, chilled storage

XIAO Feng, KANG Huai-Bin, XIN Li. Freshness Variation of Crucian Carp (Carassius auratus) during Chilled Storage[J]. FOOD SCIENCE, 2007, 28(7): 508-511 https://doi.org/

[1]	WU Changyun, ZHANG Liangzi, YANG Han, PU Zhiying, YOU Juan, LIU Ru, WU Dingxin, JIA Dan, YIN Tao. Effect of Ammonia Nitrogen-Reducing Biofilm on Stress Response and Muscle Quality of Crucian Carp under High-Density Transportation Conditions [J]. FOOD SCIENCE, 2026, 47(8): 365-375.
[2]	KE Fahui, LIU Duanwu, JI Wei, YANG Min. Properties and Application of Intelligent pH Indicator Composite Film Based on Purple Sophora Flower Pigment [J]. FOOD SCIENCE, 2025, 46(7): 273-282.
[3]	LIU Qian, ZHU Yaodi, MA Hanjun, YANG Shufeng, ZHAO Lijun, LIANG Dong, SUN Lingxia, GAI Zhengyan, LI Miaoyun. Development of Real-time Freshness Prediction Model for Prepackaged Sauced Pig Head Meat in the Cold Chain [J]. FOOD SCIENCE, 2025, 46(4): 244-251.
[4]	WANG Yiyan, LUO Xueli, LIU Yuan. Research Advances in Nanozymes for Freshness Evaluation of Meat Products [J]. FOOD SCIENCE, 2025, 46(4): 315-323.
[5]	YAN Yujie, YU Yue, KONG Tianyu, HE Fatao, LI Zhanming. Deep Learning-Based Machine Vision for Intelligent Perception of Fruit and Vegetable Quality: Progress, Challenges, and Prospects [J]. FOOD SCIENCE, 2025, 46(22): 23-39.
[6]	LUO Yizhi, TANG Shuqi, JIN Qingting, QIU Guangjun, QI Haijun, MENG Fanming, LI Peng. Prediction of Pork TVB-N Content and pH Using Broad Learning System Based on Hyperspectral Imaging with Hybrid Wavelength Selection [J]. FOOD SCIENCE, 2025, 46(16): 345-352.
[7]	GUO Xingchuan, FANG Xiangjun, LIU Ruiling, WU Weijie, MIAO Wenhua, HAN Yanchao, NIU Ben, SHEN Chaoyi, CHEN Huizhi, GAO Haiyan. Preparation and Application of Alizarin-Laccaic Acid Smart Indicator Label for Monitoring Metapenaeus ensis Freshness [J]. FOOD SCIENCE, 2025, 46(15): 306-314.
[8]	ZHANG Cheng, ZHANG Hong, SU Jianrong, TU Xinghao, XU Juan, LI Ying, LIU Lanxiang, TANG Xiaoning, MA Jinju. Preservation Effect of Gallnut Tannin on Fresh Macadamia Nuts [J]. FOOD SCIENCE, 2025, 46(14): 311-320.
[9]	LIU Yu, WANG Chenyu, FANG Jiaxuan, LI Shuangdie, WU Siyu, SUN Di, MA Qingbao, YU Zhongjie, JIANG Wei. Preparation of Double-Layered Nanofiber Film Loaded with Bayberry Pomace Anthocyanin Extract and Its Application in Shrimp Freshness Monitoring [J]. FOOD SCIENCE, 2025, 46(10): 257-266.
[10]	Zhao Yafei, Yao Yuan, Zhong Keli, Sun Xiaofei, Li Xuepeng, Tang Lijun, Li Jianrong. Synthesis of Naphthol-Benzothiazole Derivatives (HBO) and Dual-channel Non-destructive Detection of Salmon Freshness Using Agarose Gel Loaded with HBO [J]. FOOD SCIENCE, 2024, 45(9): 226-231.
[11]	WANG Juyuan, ZHANG Yi, LIU Tingting, AI Youwei, HAN Yahong, HOU Wenfu. Effects of Nitrogen Gas Packaging on Freshness, Microbial Flora and Volatile Flavor Compounds of Pelteobagrus fulvidraco during Cold Storage [J]. FOOD SCIENCE, 2024, 45(8): 238-247.
[12]	DOU Wenhao, WANG Hailing, HUANG Zilong, YANG Fuming, CHI Yuan, CHI Yujie. Application of Conductivity Combined with Various Other Instrumental Analyses in the Detection of the Freshness and Yolk-to-White Ratio of Liquid Egg [J]. FOOD SCIENCE, 2024, 45(5): 94-101.
[13]	ZHOU Kui, WANG Rundong, GONG Mengxue, LI Xuepeng, ZHANG Yuhao, LI Jianrong. Effect of Temperature Fluctuations during Chilled Storage on the Metabolite Composition of Salmon Consumed Raw [J]. FOOD SCIENCE, 2024, 45(22): 229-238.
[14]	PAN Zhuoguan, WU Zhiqin, ZHOU Sinan, XIAO Yingying, CAO Siying, ZHANG Min, ZHOU Aimei. Effects of Different Treatments on the Quality Characteristics of Nemipterus virgatus Sausages during Refrigerated Storage [J]. FOOD SCIENCE, 2024, 45(19): 172-181.
[15]	WU Minghui, SUN Meng, CAI Nifei, YAO Weirong, YU Zhilong, XIE Yunfei. Application of Raman Spectroscopy for Non-destructive and Rapid Detection of the Freshness of Green Bean [J]. FOOD SCIENCE, 2024, 45(12): 276-284.

Freshness Variation of Crucian Carp (Carassius auratus) during Chilled Storage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments