Post-mortem changes of silver carp (hypophthalmichthys molitrix) stored at 0°C assessed by electrical conductivity

Abstract

In order to estimate the physicochemical changes of silver carp (Hypophthalmichthys molitrix) during 72 h post-mortem process at 0°C, K-value, texture parameters, pH value, L ∗ value, water holding capacity, cooking loss, salt-soluble protein, and electrical conductivity were studied. The highest inosine monophosphate concentration measured in silver carp occurred at 48 h and the lowest pH was reached at 12 h after slaughter. Adenosine triphosphate concentration, hardness, gumminess, and resilience within two hours and water holding capacity within four hours increased significantly (P < 0.05), and then decreased during post-mortem process. K-value and electrical conductivity increased as post-mortem process progressed while L ∗ value and salt-soluble protein decreased. High correlations between electrical conductivity and biochemical/physical parameters were obtained. It was better to process silver carp in two to four hours after slaughter and electrical conductivity can be used as a rapid indicator to evaluate post-mortem change of silver carp within a certain period.