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Low‐temperature steaming improves eating quality of whitefish

Wang, Kexin ; Lin, Xiaoyu ; Zhao, Wenyu ; Fan, Xinru ; Yu, Wanying ; Ma, Zhuang ; Yu, Chenxu ; Dong, Xiuping

Journal of texture studies, 2020-10, Vol.51 (5), p.830-840 [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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  • Título:
    Low‐temperature steaming improves eating quality of whitefish
  • Autor: Wang, Kexin ; Lin, Xiaoyu ; Zhao, Wenyu ; Fan, Xinru ; Yu, Wanying ; Ma, Zhuang ; Yu, Chenxu ; Dong, Xiuping
  • Assuntos: Coregonus peled ; low temperature long time (LT‐LT) processing ; microstructure ; quality change ; relative extraction rate of myofibrillar protein
  • É parte de: Journal of texture studies, 2020-10, Vol.51 (5), p.830-840
  • Notas: Funding information
    This article was published on AA publication on: 07 June 2020
    the Key Technologies for Processing and Quality Improvement of Cold Water Fish, Integration and Demonstration of Key industrial Technology for Cold Water Fish in Xinjiang Autonomous Region, Major Research & Development Program of Xinjiang Uygur Autonomous Region, Grant/Award Number: 2017B01004‐4; the National Key R&D Program of China, Grant/Award Number: 2019YFD0902000
    ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
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  • Descrição: In this study, effects of different steaming conditions (temperature–time scales) on quality characteristics of cooked whitefish (Coregonus peled) were characterized to guide product development. Investigation of three cooking conditions, including 60°C (3–20 min) 80°C (1–12 min) and 100°C (1–6 min) indicated that properties including textural properties, cooking loss, color change, water holding capacity (WHC), and protein content were all significantly correlated to the cooking condition. It was observed that the color changes of fish meat, especially the brightness L* were strongly correlated to the relative extraction rate (RER) of myofibrillar proteins (MFPs), which could be considered as a marker for the doneness of the cooked whitefish. Our results indicated that during the steaming process, the water holding capacity of the fish continued to decline, and the cooking loss continued to increase. However, a sudden jump in cooking loss occurred when the fish sample became overcooked. To minimize cooking loss, a good control of the doneness hence is needed to avoid overcooking. Moreover, results of this study demonstrated that low‐temperature steaming could better maintain the springiness and cohesiveness of the fish as the myofibrillar proteins experienced less sudden swelling and shrinkage. Hence, low temperature steaming should be the preferred method for whitefish processing to minimize the negative impact on fish sensory qualities.
  • Editor: Hoboken, USA: John Wiley & Sons, Inc
  • Idioma: Inglês
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