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Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C

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Abstract

The changes in impedance change ratio (Q value), pH value, texture, K value, total volatile basic nitrogen (TVB-N), total aerobic count (TAC), drip loss, and sensory assessment (SA) of bighead carp (Aristichthys nobilis) during 0 and 3 °C storage were investigated. Simultaneously, correlation models were developed by analyzing the correlation between the measured values. The results indicate that during postmortem storage, Q value is significantly (p < 0.05) related to pH value and texture indexes (hardness, adhesiveness, springiness, cohesiveness, and resilience); during long-term storage, SA exceeds the acceptable limit on the 15th day at 0 °C and the 12th day at 3 °C, while K value, TVB-N, TAC, and drip loss increase to 72.4 %, 18.9 mg/100 g, 4.82 log10 cfu/g, and 7.09 % at 0 °C, and 78.5 %, 14.0 mg/100 g, 4.97 log10 cfu/g, and 5.08 % at 3 °C, respectively. Meanwhile, Q value declines to 18.9 % at 0 °C and 12.7 % at 3 °C. The correlation coefficients between Q and K values, TVB-N, TAC, drip loss, and SA are 0.955, 0.964, 0.966, 0.965, and 0.994 at 0 °C, and 0.969, 0.967, 0.979, 0.960, and 0.996 at 3 °C, respectively, indicating significant linear relationships (p < 0.05). Therefore, Q value can be used as a fast nondestructive method to estimate the quality of bighead carp heads during storage at 0 and 3 °C.

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Acknowledgments

This study was supported by the earmarked fund for China Agriculture Research System (CARS-46).

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing, 100083, China

    Sichao Zhu, Yongkang Luo, Hui Hong & Ligeng Feng

  2. College of Science, China Agricultural University, Beijing, 100083, China

    Huixing Shen

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  1. Sichao Zhu
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  2. Yongkang Luo
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Correspondence to Yongkang Luo.

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Zhu, S., Luo, Y., Hong, H. et al. Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C. Food Bioprocess Technol 6, 3068–3075 (2013). https://doi.org/10.1007/s11947-012-0991-6

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