Textural properties of stinky mandarin fish (Siniperca chuatsi) during fermentation: effects of the state of moisture

文献类型： 外文期刊

第一作者： Yang, Song

作者： Yang, Song;Yan, Yan;Xie, Ningning;Song, Yaqiong;Yan, Xiaoming;He, Yongling;Ding, Zhien

作者机构：

关键词： Low-field nuclear magnetic resonance (LF-NMR);Stinky mandarin fish;Fermentation;Moisture;Texture

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2017 年 20 卷

页码：

收录情况： SCI

摘要： Stinky mandarin fish is a nutritious fermented dish widely consumed in China. We evaluated changes in mandarin fish' (Siniperca chuatsi) moisture and texture during fermentation to determine why the dish has a unique flavor. The moisture content was analyzed by the direct drying method and low-field nuclear magnetic resonance. Change in the hardness, chewiness, resilience, elasticity, gumminess, and adhesiveness of the meat was measured using a texture analyzer, and all improved gradually during fermentation. The moisture content decreased from 77.72% to 55.50%, water-holding capacity increased from 85.63% to 98.81%, and cooking loss decreased and then increased. Bound water and intermediate water content changed little, whereas free water content decreased significantly and intercellular binding increased.

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