Comprehensive evaluation of raw material quality and steaming suitability for freshwater fish species

文献类型: 外文期刊

第一作者: Mao, Shucan

作者: Mao, Shucan;Yu, Yan;Xiong, Guangquan;Wu, Wenjin;Chen, Sheng;Guo, Xiaojia;Wang, Lan;Shi, Liu;Mao, Shucan;Xiong, Ke;Luo, Hongyu

作者机构:

关键词: Freshwater fish; Raw materials characteristic; Steaming; Comprehensive evaluation

期刊名称:JOURNAL OF FOOD COMPOSITION AND ANALYSIS ( 影响因子:4.6; 五年影响因子:4.6 )

ISSN: 0889-1575

年卷期: 2025 年 142 卷

页码:

收录情况: SCI

摘要: To evaluate the quality characteristics and steaming suitability of key freshwater fish species, we conducted a comprehensive study on four high-yield varieties (snakehead, silver carp, channel catfish, and bass) representing over 20 % of China's freshwater aquaculture output. We focused on their approximate composition, nutrition, and microstructure and explored the effects of salting time (0-4 h), salt concentration (0-4 %), and steaming time (4-8 min) on cooking loss, texture, and water distribution. The optimal conditions were achieved with salt concentration of 2-3 %, salting time of 2-3 h, and steaming time of 6-7 min. The steaming quality ranked as snakehead > channel catfish > bass > silver carp. This study provides theoretical foundations for enhancing raw material utilization efficiency and developing processed products in the freshwater fish industry.

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