Comprehensive evaluation of raw material quality and steaming suitability for freshwater fish species
文献类型： 外文期刊
作者： Mao, Shucan 1 ; Yu, Yan 1 ; Xiong, Guangquan 1 ; Wu, Wenjin 1 ; Luo, Hongyu 3 ; Chen, Sheng 1 ; Guo, Xiaojia 1 ; Xiong, Ke 2 ; Wang, Lan 1 ; Shi, Liu 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
3.Honghu Wannong Aquat Food Co, Honghu 433200, Peoples R China
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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