Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Autor: Yi Sun, Liang Ma, Mingsi Ma, Hong Zheng, Xiaojie Zhang, Luyun Cai, Jianrong Li, Yuhao Zhang
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: International Journal of Food Properties, Vol 21, Iss 1, Pp 242-254 (2018)
Druh dokumentu: article
ISSN: 1094-2912
1532-2386
10942912
DOI: 10.1080/10942912.2018.1451343
Popis: Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein–water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also “squeezed” to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage.
Databáze: Directory of Open Access Journals
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