Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures

摘要

In order to obtain more information about the consumption and process of blunt-snout bream, this study investigated postmortem changes of pH, cooking loss, texture properties (hardness, cohesiveness, springiness, and gumminess), and adenosine triphosphate (ATP)-related compounds in blunt-snout bream during short-term storage at 4 and -3 degrees C. The pH value declined quickly within 12 h postmortem, and those samples stored at -3 degrees C were lower than 4 degrees C. High values of cooking loss occurred within 2-4 h postmortem, with maximum values of 20.94% (4 degrees C) and 27.64% (-3 degrees C), respectively. The cooking loss rapidly decreased to 13.59% (4 degrees C) and 17.62% (-3 degrees C) at 8 h postmortem, respectively. Texture properties (hardness, cohesiveness, springiness, and gumminess) decreased with storage time at both temperatures. Fish stored at -3 degrees C had a higher level of inosine monophosphate (IMP) compared with 4 degrees C and was more than 15 mol g(-1) during 8-24 h postmortem. The overall results indicated that it is better to preserve blunt-snout bream at -3 degrees C for short-term storage and utilize the fish within 8-24 h postmortem.