Related Experiment Video
Updated: Jul 16, 2026
Fish Sperm Assessment Using Software and Cooling Devices
Published on: July 28, 2018
Evaluation of edible quality and processing suitability of segmented products from silver carp under different
Xinlei Yu1, Jingjing Wu1, Zehui Qiu1
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, PR China.
Abstract:
This study investigated the edible quality differences in muscle segments of silver carp (Hypophthalmichthys molitrix) and established an evaluation model for processing suitability. The results showed that steamed dorsal meat had the highest levels of total free amino acids, umami amino acids, and total volatile compounds. Fried tail meat exhibited the highest content of sweet amino acids and equivalent umami concentration (EUC) values, which were superior in all fried meat parts compared to those that were steamed. Key quality indicators for steaming included L*, crude protein, 5'-inosine monophosphate (IMP), (E)-2-Nonenal, and lysine, while IMP, moisture, 2-acetyl-1-pyrroline, and proline were key quality indicators for frying. The established processing suitability evaluation model accurately predicted overall sensory acceptability. Dorsal and belly portions of H. molitrix were best suited for steaming, whereas the tail was more suitable for frying.
