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WANG Li- na, ZHU Dan- shi, WU Xiao-fei, ZHANG Rui-lai, XU Yong-xia, LI Jian-rong. Difference analysis on sensory quality of Carp during two storage temperatures[J]. Science and Technology of Food Industry, 2016, (05): 343-348. doi: 10.13386/j.issn1002-0306.2016.05.061
Citation: WANG Li- na, ZHU Dan- shi, WU Xiao-fei, ZHANG Rui-lai, XU Yong-xia, LI Jian-rong. Difference analysis on sensory quality of Carp during two storage temperatures[J]. Science and Technology of Food Industry, 2016, (05): 343-348. doi: 10.13386/j.issn1002-0306.2016.05.061

Difference analysis on sensory quality of Carp during two storage temperatures

doi: 10.13386/j.issn1002-0306.2016.05.061
  • Received Date: 2015-06-25
  • The effects of two different storage temperatures on sensory quality of carp were studied.The detecting techniques,such as,color difference meter,electronic nose,texture analyzer and sensory evaluation,were used to investigate the difference on sensory quality of carp block during ice storage(-2 ℃) and cold storage( 4 ℃).The results showed that,the sensory score of carp under-2 ℃ was significantly higher than that under 4 ℃.The sensory scores of carp under-2 ℃ were more than 18 point at the 12 th days of storage,and the carp block was still fresh.However,the carp sensory scores under 4 ℃ decreased to 13 point after the 8th day,and it had lost the edible insect and commercial value.In the aspect of color changing of carp,the color difference values which under-2 ℃and 4 ℃ were all significantly correlated with storage time,and the carp color under-2 ℃ changed slower than that under 4 ℃.The results of electronic nose detecting showed that,Linear Discriminant Analysis( LDA) was better than Principal Component Analysis( PCA) for characterizing the volatile compounds changing of carp during ice storage and cold storage. The springiness indexes of carp were all significantly correlated with the storage days under the two storage temperatures( p < 0.05),and this indicated that,the storage time had great influence on springiness of carp. Overall,on the side of sensory quality,color difference analysis and volatile components changing,the carp blocks under- 2 ℃ were better than that under 4 ℃. For the indexes of hardness and springiness,the variation trend of carp blocks under- 2 ℃ were more gentle. However,the differences of the cohesiveness,gumminess and chewiness between-2 ℃ and 4 ℃ were small.
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