Low‐temperature steaming improves eating quality of whitefish,Journal of Texture Studies

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Low‐temperature steaming improves eating quality of whitefish
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2020-07-14 , DOI: 10.1111/jtxs.12540
Kexin Wang ₁ , Xiaoyu Lin ₁ , Wenyu Zhao ₁ , Xinru Fan ₁ , Wanying Yu ₁ , Zhuang Ma ₂ , Chenxu Yu _{1,

3} , Xiuping Dong ₁

Affiliation

In this study, effects of different steaming conditions (temperature-time scales) on quality characteristics of cooked whitefish (Coregonuspeled) 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.

中文翻译：

低温蒸煮提高白鱼食用品质

在本研究中，表征了不同蒸煮条件（温度-时间尺度）对熟白鱼（Coregonuspeled）品质特性的影响，以指导产品开发。对 60°C (3 ~ 20 分钟)、80°C (1 ~ 12 分钟) 和 100°C (1 ~ 6 分钟) 三种蒸煮条件的调查表明，其特性包括质地特性、蒸煮损失、颜色变化、水分容量（WHC）和蛋白质含量都与烹饪条件显着相关。观察到鱼肉的颜色变化，尤其是亮度 L* 与肌原纤维蛋白 (MFP) 的相对提取率 (RER) 密切相关，可将其视为熟白鱼熟度的标志。我们的结果表明，在蒸制过程中，鱼的持水能力持续下降，蒸煮损失持续增加。然而，当鱼样品煮过头时，烹饪损失会突然增加。为了尽量减少烹饪损失，需要很好地控制熟度，以避免过度烹饪。此外，这项研究的结果表明，低温蒸可以更好地保持鱼的弹性和凝聚力，因为肌原纤维蛋白的突然膨胀和收缩较少。因此，低温蒸应该是白鱼加工的首选方法，以尽量减少对鱼感官品质的负面影响。因此需要很好地控制熟度以避免过度烹饪。此外，这项研究的结果表明，低温蒸可以更好地保持鱼的弹性和凝聚力，因为肌原纤维蛋白的突然膨胀和收缩较少。因此，低温蒸应该是白鱼加工的首选方法，以尽量减少对鱼感官品质的负面影响。因此需要很好地控制熟度以避免过度烹饪。此外，这项研究的结果表明，低温蒸可以更好地保持鱼的弹性和凝聚力，因为肌原纤维蛋白的突然膨胀和收缩较少。因此，低温蒸应该是白鱼加工的首选方法，以尽量减少对鱼感官品质的负面影响。

更新日期：2020-07-14

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