Textural properties of stinky mandarin fish (Siniperca chuatsi) during fermentation: effects of the state of moisture
文献类型： 外文期刊
作者： Yang, Song 1 ; He, Yongling 2 ; Yan, Yan 1 ; Xie, Ningning 1 ; Song, Yaqiong 1 ; Yan, Xiaoming 1 ; Ding, Zhien 2 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei, Anhui, Peoples R China
2.Anhui Agr Univ, Tea & Food Sci Coll, 130 Changjiangxilu, Anhua 230026, Peoples R China
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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