Dynamic changes in postmortem quality of mirror carp (Cyprinus carpio L.): Based on oxidation reaction and
Haijing Li1, Lixin Chang1, Nan Pan1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chemistry
|May 28, 2023
Summary
Postmortem mirror carp (Cyprinus carpio L.) quality declines with time, marked by increased oxidation and reduced freshness. Mitochondrial dysfunction significantly contributes to this deterioration.
Area of Science:
- Aquatic animal science
- Food science
- Biochemistry
Background:
- Postmortem changes significantly impact fish flesh quality.
- Understanding these changes is crucial for maintaining product quality and shelf life.
Purpose of the Study:
- To investigate the dynamic changes in mirror carp (Cyprinus carpio L.) quality postmortem.
- To explore the role of mitochondrial alterations in flesh deterioration.
Main Methods:
- Measurements of physical and chemical parameters (conductivity, color, pH, texture, oxidation markers).
- Analysis of mitochondrial parameters including reactive oxygen species, membrane permeability, and cytochrome c release.
- Monitoring changes over a 72-hour postmortem period.
Main Results:
- Increased postmortem time led to higher conductivity, redness, lipid and protein oxidation, and decreased lightness, whiteness, and freshness.
- pH, centrifugal loss, and hardness exhibited significant changes within the first 4 hours.
- Mitochondrial dysfunction, evidenced by increased membrane permeability and swelling and decreased cytosolic cytochrome c, was observed within 72 hours.
Conclusions:
- Postmortem aging of mirror carp is characterized by progressive quality degradation.
- Mitochondrial dysfunction plays a key role in driving oxidative processes and the formation of undesirable compounds, leading to reduced flesh quality.
