期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 20, 期 -, 页码 1530-1538出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2016.1233433
关键词
Low-field nuclear magnetic resonance (LF-NMR); Stinky mandarin fish; Fermentation; Moisture; Texture
资金
- National Key R&D Program of China [2016YFD0400404]
- Science & Technology Program of Anhui Province [1604a0702014]
- Anhui Academy of Agriculture Science and Technology innovation team project [13C1210]
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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