Effects of Carp Scale Protein Hydrolysate on the Quality Changes of Carp Meat during Refrigeration

To study the effects of carp scale protein hydrolysate on the quality changes of flesh of carp during refrigeration,the article took flesh of carp as the experimental subject,which determined the changes and effects of treatment group of sterile water and different concentrations carp scale protein hydrolysate(0.01,0.03,0.04 g/mL)on physiological indexes,including total viable counts,solution of protein,cooking loss rate and drip loss rate,TBA,acid value,content of sulfhydryl and free sulfhydryl at 0,2,4,6,8,10 days during refrigerated storage. The results showed that content of sulfhydryl and protein solubility of the treatment group by carp scale protein hydrolysate decreased slowly,but the content of free sulfhydryl,TBA,cooking loss rate,drip loss rate and acid value increased slightly. Total viable counts of control group were higher than 6.01lg CFU/g on the sixth day,but the treatment groups were still in the improvement of the secondary freshness(4.01~6.01lg CFU/g). The effect of treatment group of 0.03 g/mL concentrations carp scale protein hydrolysate was the best,which extended the shelf life of carp for 4 days.It showed that the carp fish protein hydrolysate could effectively reduce the fat and protein oxidation.