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- Title
Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus).
- Authors
Meng, Rong; Li, Lin; Huang, Yiqun; Liu, Yongle; Ma, Xiayin; Xiang, Xiaole
- Abstract
This study was aimed to investigate the effects of cold storage (0 °C, 1–7 day) and the addition of sodium chloride (0–2.5% w/w) on the amounts of two α-dicarbonyl compounds including glyoxal (GO) and methylglyoxal (MGO) in raw and heated (121 °C, 10 min) white meat of grass carp (Ctenopharyngodon idellus). Although not significantly different, the average amounts of both GO (1 day, 11.86 ± 1.44 mg/kg; 4 days, 13.26 ± 2.42 mg/kg; 7 days, 14.72 ± 2.20 mg/kg) and MGO (1 day, 1.84 ± 0.32 mg/kg; 4 days, 1.88 ± 0.38 mg/kg; 7 days, 2.24 ± 0.83 mg/kg) in raw fish meat increased with storage time, regardless of the addition of salt or not. A longer storage time of fish meat prior to the heat treatment led to the formation of less GO (P = 0.014) and MGO (P = 0.072, although not significant different) or even reduction of GO and MGO due to the heating. The addition of 0.5–2.5% of salt resulted in no obvious effects on the levels of GO and MGO in either raw or sterile fish meat. The total volatile basic nitrogen values (indicating fish freshness) and the levels of GO (R = 0.596, P = 0.002) or MGO (R = 0.480, P = 0.018) for raw fish meat were significantly correlated, but the values of thiobarbituric acid reactive substances (indicating lipid oxidation extent) were not related to the amount of GO or MGO in either raw or heated fish meat.
- Subjects
CTENOPHARYNGODON idella; EFFECT of salts on food; COLD storage; PYRUVALDEHYDE; EDIBLE fish storage
- Publication
Journal of Food Measurement & Characterization, 2021, Vol 15, Issue 6, p5599
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-021-01118-y