Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution
Hui Li, Na Deng, Yongjian Cai, Jing Yang, Fangfang Ouyang, Miao Liu, Jianhui Wang
Abstract
• Analyzed the muscle quality changes during postmortem chilled and ambient storage. • The degradation of muscular lipid, protein and ATP promoted its integrity disruption. • Freshness could be effectively characterized by VOCs profile and electronic sensors. • The correlation between muscle degradation and flavor evolution was established. • The mechanisms underlying the changes in postmortem flesh quality were elucidated.
Topics & Concepts
Grass carpFlavorQuality (philosophy)Degradation (telecommunications)BiologyFisheryFood scienceEngineeringFish <Actinopterygii>PhysicsTelecommunicationsQuantum mechanicsMeat and Animal Product QualityNeurobiology and Insect Physiology ResearchAdvanced Chemical Sensor Technologies