This study aimed to optimize the texture modification process of yellowfin sole (Pleuronectes aspera) to improve its quality characteristics for easier consumption by the elderly. Yellowfin sole was immersed in enzyme solution (Protamex:Neutrase = 1:2), marinated in herbal extract solution, and roasted by superheated steam. The product was evaluated for microbial, physicochemical, and sensory properties, as well as shelf life. Specifically, the optimal enzymatic treatment comprised a protease concentration of 1.00% (w/v) with an immersion time of 3.16 h. The optimal marination herb was determined to be bay leaves, as indicated by highest overall acceptance. The texture modification process led to lower hardness and higher overall acceptance values (76.23 kN/m² and 8.38, respectively) compared with nonenzyme processed product (120.43 kN/m², 7.43), also retaining high nutritional value and low trimethylamine levels. Shelf-life analysis indicated microbial activity was inhibited (not detected), low levels of total volatile basic nitrogen (10.50 mg%), low levels of thiobarbituric acid reactive substances (0.12 mg MDA/kg), and stable pH values (6.5–7.0). Overall, the texture-modified yellowfin sole possessed a soft flesh texture suitable for consumption by the elderly, with acceptable microbial, physicochemical, and sensory qualities.

中文翻译：

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酶处理和过热蒸汽处理优化结构修饰的黄鳍So（Pleuronectes aspera）以改善品质特性

这项研究旨在优化黄鳍底（Pleuronectes aspera）的质地修饰过程，以改善其质量特性，以方便老年人食用。将黄鳍浸入酶溶液（Protamex：Neutrase = 1：2）中，浸泡在草药提取液中，然后用过热蒸汽烘烤。对产品的微生物，理化和感官特性以及保质期进行了评估。具体来说，最佳的酶处理包括蛋白酶浓度为1.00％（w / v），浸入时间为3.16小时。如最高的总体接受度所示，最佳的腌制草药被确定为月桂叶。质地改性过程导致较低的硬度和较高的总体接受值（76.23 kN / m²和8.38，分别地）与非酶处理的产物（120.43千牛/米相比²，7.43），也保持高的营养价值和低的三甲胺的水平。保质期分析表明，微生物活性受到抑制（未检测到），总挥发性碱性氮含量低（10.50 mg％），硫代巴比妥酸反应性物质含量低（0.12 mg MDA / kg）和稳定的pH值（6.5-7.0） ）。总体而言，经纹理修饰的黄鳍底具有柔软的果肉质地，适合老年人食用，并具有可接受的微生物，理化和感官品质。