Study On The Effect Of Cutting Damage On The Storage Quality Of Chilled Grass Carp Products

Being tender, nutritious, convenient, healthy characteristics, chilled freshwater fish cutting products become more and more popular. In this paper, we studied on the changes of sensory, textural characteristics, physiochemical properties and the main spoilage bacteria, the growth characteristics of the dominant spoilage bacteriaPseudomonas in different cutting products including the whole piece of cold fresh grass carp, fish cuboid and flakes during the storage, and cleared the law and mechanism of cutting damage on storage quality of chilled grass carp products. These experiments were developed inorder to uncover the law of the quality deterioration of chilled freshwater fish cutting products and provide the theory and technical support for the development of chilled freshwater fish cutting products processing industry.The effect of cutting damage on sensory and textural characteristics of chilled grass carp products were analyzed.The results showed that the scores of sensory characteristics of grass carp flakes decreased, the redness values decreased obviously on the first day, the yellowness values increased during the storage. No repeat two-factor ANOVA indicated that effects of the yellowness values, color saturation and water-holding capacity of cutting damage on different fresh-cut grass carp products are very significant different(P<0.01), and sensory scores, chromaticity value and drip loss are significant different(P <0.05).The results indicated that the effect of slight cutting damage on the sensory, the yellowness values, the chromaticity value, the color saturation indicators was little, and the effect of the longitudinal cutting on the sensory, the chromaticity value and water holding capacity indicators was slight, and the effect of transverse cutting on drip loss is little.The effect of cutting damage on total volatile basic nitrogen(TVBN), thiobarbituric acid(TBA) values, protein, free amino acids content of chilled grass carp productswere analyzed. The results showed that water content decreased, the fat content increased and the protein content remain unchanged during the storage; TVBN and TBA values showed an increasing trend during the storage.The content of essential free amino acids of umami taste increased after short storage. ANOVA indicates that the effect of cutting damage on water, protein content and the TBA values are significant different(P <0.05). The influence of slight cutting damage on the general nutrition composition and TBA values is little.The effect of various aspects of processing on the initial number of microbial colonies of grass carp flakes were analyzed.The results showed that under reasonable and unsanitary processing, sectors environmental factors had little effect on the initial microbial colonies in products. Pseudomonas was the dominant spoilage bacteria of the three kinds of different cutting samples. The established Gompertz models of Pseudomonas growth forecast and the square root model could effectively predict the law of the quality deterioration of chilled freshwater fish cutting products based on the microbiological growth at 0-20℃.The growth changes of the main spoilage bacteria and growth characteristics of Pseudomonas are similar in the three kinds of different cutting products. Cutting damage had little effect on the microbial growth and reproduction of different fresh-cut grass carp products.