naa a22 4500 510727441 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0991-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0991-6 Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp ( Aristichthys nobilis ) Heads Stored at 0 and 3°C [Elektronische Daten] [Sichao Zhu, Yongkang Luo, Hui Hong, Ligeng Feng, Huixing Shen] The changes in impedance change ratio (Q value), pH value, texture, K value, total volatile basic nitrogen (TVB-N), total aerobic count (TAC), drip loss, and sensory assessment (SA) of bighead carp (Aristichthys nobilis) during 0 and 3°C storage were investigated. Simultaneously, correlation models were developed by analyzing the correlation between the measured values. The results indicate that during postmortem storage, Q value is significantly (p < 0.05) related to pH value and texture indexes (hardness, adhesiveness, springiness, cohesiveness, and resilience); during long-term storage, SA exceeds the acceptable limit on the 15th day at 0°C and the 12th day at 3°C, while K value, TVB-N, TAC, and drip loss increase to 72.4%, 18.9mg/100g, 4.82 log10 cfu/g, and 7.09% at 0°C, and 78.5%, 14.0mg/100g, 4.97 log10 cfu/g, and 5.08% at 3°C, respectively. Meanwhile, Q value declines to 18.9% at 0°C and 12.7% at 3°C. The correlation coefficients between Q and K values, TVB-N, TAC, drip loss, and SA are 0.955, 0.964, 0.966, 0.965, and 0.994 at 0°C, and 0.969, 0.967, 0.979, 0.960, and 0.996 at 3°C, respectively, indicating significant linear relationships (p < 0.05). Therefore, Q value can be used as a fast nondestructive method to estimate the quality of bighead carp heads during storage at 0 and 3°C. Springer Science+Business Media New York, 2012 Bighead carp nationallicence Quality nationallicence Impedance change ratio nationallicence Correlation nationallicence Zhu Sichao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut Luo Yongkang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut Hong Hui College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut Feng Ligeng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut Shen Huixing College of Science, China Agricultural University, 100083, Beijing, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3068-3075 1935-5130 6:11<3068 2013 6 11947 https://doi.org/10.1007/s11947-012-0991-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0991-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhu Sichao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut NATIONALLICENCE 700 1- Luo Yongkang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut NATIONALLICENCE 700 1- Hong Hui College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut NATIONALLICENCE 700 1- Feng Ligeng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, 100083, Beijing, China aut NATIONALLICENCE 700 1- Shen Huixing College of Science, China Agricultural University, 100083, Beijing, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3068-3075 1935-5130 6:11<3068 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer