Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution

[Display omitted] •Analyzed the muscle quality changes during postmortem chilled and ambient storage.•The degradation of muscular lipid, protein and ATP promoted its integrity disruption.•Freshness could be effectively characterized by VOCs profile and electronic sensors.•The correlation between mus...

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Bibliographic Details
Published in:Food Chemistry: X 2024-10, Vol.23, p.101751, Article 101751
Main Authors: Li, Hui, Deng, Na, Cai, Yongjian, Yang, Jing, Ouyang, Fangfang, Liu, Miao, Wang, Jianhui
Format: Article
Language:English
Subjects:
Correlation analysis
Flavor evolution
Grass carp
Muscle degradation
Postmortem
Structural disruption
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Summary:[Display omitted] •Analyzed the muscle quality changes during postmortem chilled and ambient storage.•The degradation of muscular lipid, protein and ATP promoted its integrity disruption.•Freshness could be effectively characterized by VOCs profile and electronic sensors.•The correlation between muscle degradation and flavor evolution was established.•The mechanisms underlying the changes in postmortem flesh quality were elucidated.
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.101751