Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2025-02-01 Epub Date: 2024-12-30 DOI:10.1016/j.foodres.2024.115623

Xinlei Yu , Jingjing Wu , Zehui Qiu , Yuyao Shi , Liu Lin , Xichang Wang , Long Zhang

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Abstract

This study investigated the edible quality differences in muscle segments of silver carp (Hypophthalmichthys molitrix) and established an evaluation model for processing suitability. The results showed that steamed dorsal meat had the highest levels of total free amino acids, umami amino acids, and total volatile compounds. Fried tail meat exhibited the highest content of sweet amino acids and equivalent umami concentration (EUC) values, which were superior in all fried meat parts compared to those that were steamed. Key quality indicators for steaming included L*, crude protein, 5ʹ-inosine monophosphate (IMP), (E)-2-Nonenal, and lysine, while IMP, moisture, 2-acetyl-1-pyrroline, and proline were key quality indicators for frying. The established processing suitability evaluation model accurately predicted overall sensory acceptability. Dorsal and belly portions of H. molitrix were best suited for steaming, whereas the tail was more suitable for frying.

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不同热处理方式下鲢鱼切片产品食用品质及加工适宜性评价。

本研究考察了鲢鱼肌肉节段的食用品质差异，并建立了加工适宜性评价模型。结果表明，蒸背肉的总游离氨基酸、鲜味氨基酸和总挥发性化合物含量最高。炒尾肉的甜味氨基酸含量和等效鲜味浓度（EUC）值最高，各煎尾肉部位均优于蒸尾肉。蒸制的关键质量指标为L*、粗蛋白质、5′-肌苷单磷酸（IMP）、(E)-2-壬烯醛和赖氨酸，油炸的关键质量指标为IMP、水分、2-乙酰基-1-吡啶和脯氨酸。所建立的加工适宜性评价模型准确预测了整体感官接受度。鱼的背部和腹部最适合蒸煮，而尾部更适合油炸。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.