Vol. 9, Special Issue 7, Part M (2025)

This study investigated the biochemical, microbial, and functional stability of four processed meat products from Amur common carp (Cyprinus carpio haematopterus) i.e., minced meat (ACMM), surimi (ACS), flesh powder (ACFP), and high-protein surimi (HPAS) which was studied over 28 days of refrigerated storage. Significant (p<0.05) increases were observed in spoilage indicators, including total volatile base nitrogen (TVBN), peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA), and total plate count (TPC). At the end of the 28-day storage period, ACMM exhibited the highest levels of TVBN (13.11 mg/100g), peroxide value (38.78 meq/kg), and free fatty acids (3.95%), indicating advanced spoilage. In contrast, HPAS demonstrated the greatest stability with the lowest values of TVBN (7.81 mg/100g), PV (2.91 meq/kg), and FFA (1.01%), reflecting the effectiveness of alkaline washing and cryoprotectant treatment. Functional quality indicators such as salt-soluble nitrogen (SSN) and non-protein nitrogen (NPN) declined across all samples, with HPAS retaining higher protein solubility. Microbial loads increased over time, but remained within acceptable limits, with ACFP exhibiting the lowest TPC due to its reduced water activity. These results underscore the superior shelf life and quality of HPAS and its potential for use in value-added fish product development.