Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem Process
The American shad (<i>Alosa sapidissima</i>) is an important freshwater food fish, yet little is known about its postmortem quality. We sampled the meat of American shad and tracked the changes in color, pH, shear stress, cooking loss and total volatile basic nitrogen (TVB-N) over 48 h o...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Fishes |
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| Online Access: | https://www.mdpi.com/2410-3888/7/6/302 |
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| author | Le Li Haojun Zhu Xiangyu Yi Zhijuan Nie Yao Zheng Xiwei Yang Pao Xu Yaqing Yu Gangchun Xu |
| author_facet | Le Li Haojun Zhu Xiangyu Yi Zhijuan Nie Yao Zheng Xiwei Yang Pao Xu Yaqing Yu Gangchun Xu |
| author_sort | Le Li |
| collection | DOAJ |
| description | The American shad (<i>Alosa sapidissima</i>) is an important freshwater food fish, yet little is known about its postmortem quality. We sampled the meat of American shad and tracked the changes in color, pH, shear stress, cooking loss and total volatile basic nitrogen (TVB-N) over 48 h of storage at 24 °C (unrefrigerated) or 4 °C (refrigerated). Thereafter, the essential nutrients, fatty acids, hydrolyzed amino acids, free amino acids, and electronic tongue were evaluated. The results show that the L* and a* values decreased as storage progressed, while the b* value increased. The shear force decreased, but cooking losses in the American shad increased; the TVB-N value continuously increased over the duration of storage. The TVB-N content deviated from the freshness range at 48 h when stored at 24 °C. At 24 °C, the sweet amino acids reached a maximum at 6 h, and the bitter amino acids reached a maximum at 48 h. At 4 °C, there was a significant difference in bitter free amino acids at 48 h (<i>p</i> < 0.05). The nutrient composition showed that the contents of fat and protein decreased, whereas the water content increased. These results showed that American shad should be eaten within 6 h when stored at 24 °C, while American shad stored at 4 °C can maintain freshness for 24 h to obtain better product quality. |
| first_indexed | 2024-03-09T16:44:42Z |
| format | Article |
| id | doaj.art-1f0fe8fc38ca41b3891a552a553a2e24 |
| institution | Directory Open Access Journal |
| issn | 2410-3888 |
| language | English |
| last_indexed | 2024-03-09T16:44:42Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fishes |
| spelling | doaj.art-1f0fe8fc38ca41b3891a552a553a2e242023-11-24T14:47:20ZengMDPI AGFishes2410-38882022-10-017630210.3390/fishes7060302Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem ProcessLe Li0Haojun Zhu1Xiangyu Yi2Zhijuan Nie3Yao Zheng4Xiwei Yang5Pao Xu6Yaqing Yu7Gangchun Xu8School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaKey Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, ChinaSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaKey Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, ChinaKey Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, ChinaJiangsu Noah’s Ark Agricultural Science & Technology Co., Ltd., Changzhou 213147, ChinaSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaWuxi Longchao Ecological Agriculture Technology Co., Ltd., Wuxi 214194, ChinaSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaThe American shad (<i>Alosa sapidissima</i>) is an important freshwater food fish, yet little is known about its postmortem quality. We sampled the meat of American shad and tracked the changes in color, pH, shear stress, cooking loss and total volatile basic nitrogen (TVB-N) over 48 h of storage at 24 °C (unrefrigerated) or 4 °C (refrigerated). Thereafter, the essential nutrients, fatty acids, hydrolyzed amino acids, free amino acids, and electronic tongue were evaluated. The results show that the L* and a* values decreased as storage progressed, while the b* value increased. The shear force decreased, but cooking losses in the American shad increased; the TVB-N value continuously increased over the duration of storage. The TVB-N content deviated from the freshness range at 48 h when stored at 24 °C. At 24 °C, the sweet amino acids reached a maximum at 6 h, and the bitter amino acids reached a maximum at 48 h. At 4 °C, there was a significant difference in bitter free amino acids at 48 h (<i>p</i> < 0.05). The nutrient composition showed that the contents of fat and protein decreased, whereas the water content increased. These results showed that American shad should be eaten within 6 h when stored at 24 °C, while American shad stored at 4 °C can maintain freshness for 24 h to obtain better product quality.https://www.mdpi.com/2410-3888/7/6/302<i>Alosa sapidissima</i>postmortemfish musclenutritional valuefree amino acidselectronic tongue |
| spellingShingle | Le Li Haojun Zhu Xiangyu Yi Zhijuan Nie Yao Zheng Xiwei Yang Pao Xu Yaqing Yu Gangchun Xu Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem Process Fishes <i>Alosa sapidissima</i> postmortem fish muscle nutritional value free amino acids electronic tongue |
| title | Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem Process |
| title_full | Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem Process |
| title_fullStr | Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem Process |
| title_full_unstemmed | Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem Process |
| title_short | Study of the Quality and Nutritional Value of <i>Alosa sapidissima</i> in the Postmortem Process |
| title_sort | study of the quality and nutritional value of i alosa sapidissima i in the postmortem process |
| topic | <i>Alosa sapidissima</i> postmortem fish muscle nutritional value free amino acids electronic tongue |
| url | https://www.mdpi.com/2410-3888/7/6/302 |
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