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KMID : 1024420210250040369
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Food Engineering Progress
2021 Volume.25 No. 4 p.369 ~ p.374
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Physicochemicla Porperties of Carassius carassius and C. cuvieri Based on Years
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Kim Gye-Woong
Joe Sung-Duck
Kim Hack-Youn
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Abstract
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This study investigated physicochemical properties of Carassius caracius and C. cuvieri based on years. The ash of a two-year carassius showed low-level properties, but that of a five-year carassius showed higher-level properties (p<0.05). The ash and pH of a one-year cuvieri, registered 1.24% and 7.32, respectively (p<0.05). The general compositions and pH of cuvieri did not significantly differ (p>0.05). The WHC of a three and four-year carassius was 65.30% and 62.41%, respectively (p<0.05). Cooking loss of a two-year carassius significantly had the highest value compared with the other groups (21.46%). The WHC of a three-year cuvieri significantly had the highest value (60.08%). Meanwhile, a five-year fish significantly had the lowest value (53.34%). The significant difference of L* values was not shown in the four treatment groups (p>0.05). However, the values of a* and b* significantly showed the highest levels in a five-year carassius (1.96 and 4.07, respectively). Moreover, the a* and b* values of cuvieri showed the lowest values at 9.94 and -0.54 in a five-year fish. The shear force of a five-year carassius was significantly high at 52.32 kg, whereas that of a five-year cuvieri was 49.60 kg (p<0.05).
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KEYWORD
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carp, C. carassius, C. cuvieri, meat quality
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