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1.
ABSTRACT: Small abalone meats were heated at 80°C and 98°C for 0–120 min and the differences in chemical, physical and sensory changes of the cooked meats were investigated. The decrease in moisture and weight and the increase in browning and Hunter's b -value were relatively higher for cooking at 98°C than at 80°C. After cooking for 20–120 min, the total amount of adenosine triphosphate and its related compounds on a dry weight basis decreased by 17–27% at 80°C and by 30–39% at 98°C; the total amount of free amino acids on a dry weight basis changed insignificantly at 80°C but decreased by 22–35% after cooking at 98°C. The meats cooked at 80°C were higher in cutting force whereas the levels in the samples cooked at 98°C did not decrease until samples had been cooked for 60 min. The hydroxyproline content showed little change during cooking except for in samples cooked at 98°C for 120 min, in which the content was found to be low. The extended cooking at 80°C improved the acceptability of small abalone meat, whereas only the acceptability score of aroma increased significantly for cooking at 98°C. 相似文献
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Shudong He Walid Elfalleh Xianbao Sun Hui Chen Hanju Sun 《Journal Of Aquatic Food Product Technology》2019,28(1):93-106
Volutharpa ampullacea perryi (false abalone) meats were water cooked at 75–100°C for 5–60 min, and the changes in weight loss, pH, color, in vitro digestibility, texture, microstructure, and sensory characteristics were investigated. The weight rapidly decreased in the initial cooking and decreased slightly with the extension of both heating temperature and time. Obvious differences in color were found compared between the raw and cooked meats with respect to ΔL*, Δa*, and Δb* values. Digestibility was significantly improved with the thermal treatments. Textual properties, such as hardness, springiness, chewiness, and resilience, improved with the increasing of thermal intensity, but reduced with overcooking, and the variations were further confirmed by the scanning electron microscopy analysis. The samples boiled at 90–95°C for 10–15 min and 100°C for 5–10 min acquired better acceptance in the sensory evaluation. The complex relationship among cooking conditions and physicochemical and histological characteristics of meat as well as the consumer perceptions was illuminated by the principal components regression analysis. These results could provide useful information for quality control in V. a. perryi meat cooking. 相似文献
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IntroductionFish silage has been produced and used as high nutrition protein resource in feed for many years in Nor-way.The main raw materials are fish offals from fish processing industry,dead fish from fish farming factoryand pelagic fish.It is now a successful and profitable industry and benefits environment protection.With therapid growth in fish farming in China,the demands for high quality protein resource are increasing.There isgreat potential for adopting silage technology in China.A… 相似文献
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《Journal Of Aquatic Food Product Technology》2013,22(4):53-64
Rainbow trout were pigmented with diets containing synthetic astaxanthin, canthaxanthin, or dried krill meal to 6 mg carotenoid/Kg (wwb) flesh. Vacuum packaged frozen fillets were held at -18°C, -28°C or -80°C for 90 d, 180 d, or 90 d, thawed, and refrozen for an additional 90 d. Tristimulus color (L*,a*,b*), carotenoid concentration, fatty acid composition and TBARS were measured for raw and cooked fillets. We observed no change in pigment content or in a* values after 180 d frozen storage or following a thaw/refreeze cycle compared to fresh fish, even though a higher a* values were seen in fillets from fish fed synthetic astaxanthin or canthaxanthin after 90 d frozen storage suggesting that care should be used when interpreting tristimulus color values for grading programs. 相似文献
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Mohammed Ismail Hossain Yoshiaki Itoh Katsuji Morioka Atsushi Obatake 《Fisheries Science》2001,67(4):710-717
ABSTRACT: To clarify the contribution of polymerization of myosin heavy chain (MHC) by disulfide bonding to increased gel strength of cooked gel via preheating, the pastes of walleye pollack surimi (SS and C grades) were preheated at 25°C and 40°C for a variety of hours prior to heating at 80°C for 20 min. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) patterns of cooked gels were analyzed with and without reducing the samples, which were solubilized in 8 M urea–2% SDS solution. The formation of polymers by disulfide bonding in cooked gels was almost constant in each of the SS and C grade surimi gels despite the period of preheating. Therefore, it was suggested that polymerization by disulfide bonding occurred during cooking at 80°C and not during preheating. 相似文献
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Yara Husein Giulia Secci Simone Mancini Bruno Zanoni 《Journal Of Aquatic Food Product Technology》2020,29(2):207-217
ABSTRACTReady-to-cook clean label products were formulated based on two ratios (50:50 and 30:70, R1 and R2) of mechanically separated European sea bass and rainbow trout. R1 and R2, tested as raw and oven-cooked, were stable during 90 days at ?18°C in terms of proximate and fatty acid (FA) composition, shear force, pH, color, and lipid oxidizability. Raw and cooked R1 and R2 were rich in protein (13.76 g/100 g) and unsaturated n3 FA. Shear force and b* of raw R2 were higher than R1 (P < .05). Overall, R2 (more trout) better preserved its characteristics and oxidizability than R1. 相似文献
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TAKEYA YOSHIOKA YASUNORI KINOSHITA HIROYUKI YOSHINO SHINHO PARK KUNIHIKO KONNO NOBUO SEKI 《Fisheries Science》2003,69(2):401-407
ABSTRACT: Change in the translucency of squid mantle muscle during itsstorage at 0°C was studied by monitoring L* valueand turbidity. Two indicators showed that squid mantle muscle lostits translucency and reached maximal turbidity within 24 hof storage. Thickness of mantle muscle also increased by 15% in12 h, earlier than the loss of translucency. ATP contentdecreased with storage time and was completely lost in almost 24 h,a similar period to translucency loss, but later than rigor contraction.Development of black color on skin surface by chromatophores wasfully achieved in 24 h. It was thus concluded that ATPcontent was well correlated with a loss of translucency or increasein the turbidity of mantle muscle and development of dark coloron the surface skin of mantle. 相似文献
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MIEKO KAGAWA MISUZU MATSUMOTO CHIE YONEDA TOMIKO MITSUHASHI KEIKO HATAE 《Fisheries Science》2002,68(4):783-792
ABSTRACT: The present study examined the changes in texture and protein components during cold storage of different squid varieties. Raw oval squid, Japanese common squid and arrow squid were sliced fresh and the muscles were stored at 4°C for 0, 4, 8, 12, 18, 24, 48 and 120 h. The rheological measurements, protein components and amounts of collagen were examined. The adhesiveness of each squid increased significantly in the early stage of cold storage. In all varieties, penetration decreased at 4 h, which is considered to be rigor mortis, then increased. The amounts of total collagen, 20°C water-soluble collagen and 70°C water-soluble collagen did not change significantly in each variety during cold storage. Sodium dodecylsulfate–polyacrylamide gel electrophoresis (SDS-PAGE) pattern showed that the 580 kDa component gradually disappeared up to 48 h. The correlations between the amounts of 580 kDa component and adhesiveness or firmness were high. Models of fit based on chemical kinetics accurately expressed the behavior of adhesiveness, firmness and penetration showing that 63.2% of adhesiveness changes occurred in 13–19 h and that 63.2% of firmness changes occurred in 18–24 h. 相似文献
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《Journal Of Aquatic Food Product Technology》2013,22(3):57-70
Abstract Prawns (Macrobrachium rosenbergii) were subjected to conditions, which simulated domestic and export handling practices. Prawns were mixed with crushed ice to maintain the prawn samples temperature at 0°C and were stored at room temperature (25 ±2°C) for 48 hr for the domestic handling trial, while for export handling, the samples were kept in a cold room at (0 ±1°C) for 72 hr. Both processes showed sensory, chemical and instrumental changes but the magnitude of the changes for domestic handling was greater than for those of the export trial. Maximum load (firmness), energy to the breaking point (chewiness) and percent of cooking loss increased as storage time increased up to 12 hr, after which prolonged storage resulted in a decrease in these parameters in the cooked samples. Expressible juice decreased during the first 12 hr, later increased gradually. Other chemical parameters such as the soluble-insoluble collagen ratio, proteolysis index (PI) and total volatile nitrogen (TVN) of cooked prawn increased with the increase in storage time. Good correlations among instrumental, chemical and sensory evaluation results were obtained for texture and taste-odor attributes of samples from both of the handling trials. Blanching and deheading of the prawns were found to maintain qualities very well, while samples, which underwent proper handling procedures, exhibited some quality changes after 48 hr. 相似文献
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ABSTRACT: Changes in the freshness indices and extractive components in the foot muscle of live small abalone Haliotis diversicolor during storage at 5°C, 15°C, and 25°C were investigated. The pH values declined with storage time. Volatile basic nitrogen and the K -value increased gradually with storage time at 15°C and 25°C, but changes were small at 5°C. The onset of initial decomposition of samples was observed after 3.5 days at 5°C, after 2.5 days at 15°C, and after one day at 25°C. Adenosine triphosphate and adenosine diphosphate degraded rapidly within the early days of storage. In contrast, levels of adenosine monophosphate increased and exhibited prolonged accumulation throughout the storage period. The total amount of free amino acids increased markedly during storage. The dominant free amino acids, such as taurine, glutamic acid, glycine, alanine, and arginine, also increased after storage. 相似文献
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一氧化碳发色处理对罗非鱼鱼片暗色肉贮藏过程色泽影响分析 总被引：2，自引：0，他引：2
以罗非鱼（Orochromis niloticus♀×0．aureus♂）为研究对象,分析了一氧化碳（CO）发色处理对鱼片背部暗色肉贮藏过程中色泽的影响。结果表明,CO发色处理可以明显提高鱼片的红绿色值（a^＊）,并影响贮藏过程中色泽变化,特别是表征鱼片色泽的a^＊。冷藏初期发色鱼片a^＊略有上升,而后缓慢下降,但未发色鱼片则始终呈缓慢下降的趋势,冻藏期间3种处理鱼片a^＊均缓慢下降;发色鱼片冷藏期间保持鲜红色泽达13d,冻藏达半年。其他2项色泽指标亮度（L^＊）和黄蓝色值（b^＊）贮藏过程中变化趋势基本一致。贮藏过程中a^＊的变化情况与肌肉组织对CO的结合程度及稳定性密切相关,一般经CO发色处理的鱼片贮藏1～2d后鱼片的a^＊会进一步提高,这在冷藏过程中表现尤为明显。CO发色处理对鱼肉中的色素成分肌红蛋白（Mb）起到一定的保护作用,在某种程度上抑制或减缓了Mb氧化反应的发生,阻止高铁肌红蛋白（met—Mb）的生成。 相似文献
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研究鲢(Hypophthalmichthys molitrix)在冷冻-解冻过程中的品质变化规律。鲢于–18℃条件下冻藏10 d,流水解冻后再贮藏于–18℃条件下,5 d后解冻,共反复冷冻-解冻5次。在解冻1、3、5次后随机取3条鲢测定其解冻损失、蒸煮损失、硬度、咀嚼性、恢复性、硫代巴比妥酸(TBA)值、L*值、b*值、盐溶性蛋白(SSP)含量、Ca2+-ATP酶活性、总巯基含量、表面疏水性和感官值等指标,评价反复冷冻-解冻对鲢品质的影响。结果表明,在第1次冷冻-解冻时,硬度、咀嚼性、恢复性、盐溶性蛋白(SSP)含量和Ca2+-ATP酶活性与鲢初始值相比显著降低(P<0.05),b*值和表面疏水性显著升高(P<0.05);解冻损失、L*值和TBA值在第3次冷冻-解冻时显著上升(P<0.05);总巯基含量在第5次冷冻-解冻时显著下降(P<0.05);而蒸煮损失在冷冻-解冻过程中没有显著变化(P>0.05);感官值在第5次冷冻-解冻时为47,感官品质已不可接受。各指标变化表明,鲢品质会随着反复冷冻-解冻次数增加而下降,在运输、贮藏和销售过程中要防止温度波动,避免反复冻融对鲢品质造成不利影响。 相似文献
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为研究大黄鱼冷藏期间肌肉蛋白质变化与鲜度品质的相关性,以色差值、质构、挥发性盐基氮(TVB-N)以及感官评分等鲜度指标判断鱼肉品质,并结合肌肉蛋白质中盐溶性和水溶性蛋白质含量、总巯基含量、羰基含量、蛋白质分子量以及粒径分布等蛋白质生化特性指标,分析大黄鱼4℃冷藏10 d肌肉蛋白质变化与鲜度品质的相关性。结果显示,冷藏期间大黄鱼肌肉的L*、a*和W值下降,b*值上升;鱼肉咀嚼性、黏着性和硬度下降;TVB-N由(4.42±0.21) mg/100 g增至(38.46±0.87) mg/100 g,并于第8天达二级鲜度标准,感官评分第8天不可接受。冷藏期间大黄鱼盐溶性和水溶性蛋白质含量、总巯基含量、羰基含量变化趋势相似。盐溶性蛋白质含量呈先小幅上升后下降的变化趋势,由(159.36±6.51) mg/g降至(91.99±13.82) mg/g,质量分数下降了42.27%,水溶性蛋白质含量由(33.68±2.13) mg/g降至(17.57±0.70) mg/g,质量分数下降了47.77%。盐溶性蛋白质的巯基含量和羰基含量分别由(3.95±0.04) mol/105g pro降至(1.08±0... 相似文献
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熟制与贮藏对凡纳滨对虾挥发性成分的影响 总被引：1，自引：0，他引：1
为研究熟制与贮藏对凡纳滨对虾挥发性成分的影响,采用电子鼻及固相微萃取—气相色谱—质谱联用技术分析虾肉的挥发性成分,并采用相对气味活度值和感官评定法评价虾肉风味的变化。结果显示,熟制与贮藏对虾肉中的挥发性成分影响显著。凡纳滨对虾生虾、熟虾、熟虾冷却、熟虾冷却过夜及二次熟制虾分别被检出50、68、63、49和41种挥发性成分。二次熟制后,虾肉中的挥发性成分有所减少,感官上虾的特征鲜香气也略微减弱;一次熟制对虾肉的风味影响不大。生虾肉中检测出的挥发性成分如壬醛和癸醛等对风味有显著性影响;熟虾肉中检测出壬醛、癸醛和十四醛等;二次熟制的虾肉中检测出对风味影响较大的挥发性成分主要是十八醛、二丁基羟基甲苯等。熟虾经过夜(4°C)放置后,其中检测出的挥发性成分种类和总量均减少,但总量差异不显著。研究表明,熟制可显著增加挥发性风味成分种类和总量,二次熟制与一次熟制相比,凡纳滨对虾的关键风味物质种类和含量显著降低;熟虾冷却后4°C贮藏12 h风味差异不显著。 相似文献
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Sravani Gupta Mohammed M. Farid Graham C. Fletcher Laurence D. Melton 《Journal Of Aquatic Food Product Technology》2013,22(1):68-78
High pressure processing (HPP) can shuck (open) shellfish, saving labor while conferring food safety and yield benefits. Mostly male New Zealand Greenshell? mussels (Perna canaliculus) were HPP-shucked (3 min at 500 MPa, 30°C) and assessed during 6-days’ ice storage (0°C) for cooked yield, color, and texture compared with heat processed (1 min at 70°C) and untreated samples. HPP-treated mussels had improved yields but lost more weight during ice storage. Male mussels from all treatments became darker with ice storage. HPP-treated mussels had firmer adductor muscles, while their guts required higher maximum force but less energy to puncture them. 相似文献
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ABSTRACT: In an attempt to initiate seafood biotechnology in the Sultanate of Oman, Middle East, using underutilized fish, fish burgers from two different formulas were developed and the quality and storage stability were evaluated during storage at −20°C for 3 months. Quality and storage stability were evaluated through total aerobic and coliform bacterial count, peroxide value, protein solubility, and color. Total aerobic bacteria were reduced significantly ( P < 0.05) by 84% and 97% of the initial load in formulas 1 and 2, respectively, whereas coliforms were completely destroyed in both formulas at the end of storage. Peroxide value increased ( P < 0.05) but did not reach detectable levels of rancidity. Salt-soluble protein content decreased remarkably during the storage period. The L value showed good stability during storage, keeping products bright for 3 months. Fish burgers from both formulas were acceptable for 3 months at −20°C. Storage stability was rationalized by the effectiveness of freezing, and antimicrobial and antioxidant properties of food additives. 相似文献
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Daisy Arroyo Mora Yuki Hamada Akira Okamoto Ayumi Tateishi Katsuyasu Tachibana 《Fisheries Science》2007,73(3):651-659
ABSTRACT: In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata , fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological methods. The burnt meat (with lightness parameter, L* ≥ 55) was observed at 1-h storage in the SA 30°C group, at 2 h in SCD 30°C, and at 4 h in SA 13°C; meat was normal for the SCD 13°C group until 6 h of storage. Breaking strength scores were higher for the normal meat (200 g/cm2 ) than burnt meat (70 g/cm2 ) at 4 h of storage. Expressible water content was higher for the burnt meat than for the normal meat. Adenosine triphosphate concentrations for the SCD groups were higher than for the SA counterparts. Moreover, pH decrease was much faster in the 30°C groups, showing pH 5.6 at 2 h of storage. A negative correlation between the pH and lactic acid contents in muscle ( P < 0.001) was found. Histological analysis evidenced a larger pericellular area (40%) in the burnt samples than in the normal samples (16%). It was confirmed that a higher fish-keeping water temperature and a stressful slaughter method (faster glycolytic process) were determinative factors that influence the occurrence of burnt muscle in yellowtail, and that the effect of the former is larger than the latter. 相似文献
19.
Sovann Kin Juan L. Silva Brian S. Smith Viodelda Jackson Taejo Kim 《Journal Of Aquatic Food Product Technology》2013,22(4):400-415
The objective of this study was to determine the effects of various agglomerated phosphate blends on the quality of vacuum-tumbled catfish fillets. Catfish fillets were tumbled with a brine solution at 15% over initial, raw weight prior to tray-packing and storage at 4°C for 10 days. Fillets were evaluated for protein exudate, tumbling yield, color, pH, cooking loss, tenderness, purge loss, and shelf life. A specific blend of agglomerated sodium phosphates (AGSP) that contains mono-, tri-, and polyphosphates had significantly less protein (p < 0.05) exudate and significantly higher pH (p < 0.05) than other treatments. All phosphate treatments significantly increased (p < 0.05) tenderness and significantly decreased (p < 0.05) purge loss, but agglomerated phosphate blends significantly decreased (p < 0.05) cooking loss and yellowness. Psychrotrophic plate counts for all phosphate treatments were similar to the control at each storage time. All phosphate treatments improved the yield and quality of catfish fillets, but the use of AGSP may optimize quality attributes. 相似文献