In?uence of Non-Phosphate Water Retaining Agents on Texture Characteristics of Quick-Frozen Crucian Carp
BIAN Huan, WU Yinghui, YAN Zheng, ZHU Yongzhi, WANG Daoying, XU Weimin
1.Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
Abstract：This research aimed to evaluate the effect of soaking pretreatment with non-phosphate water-retaining agents on texture properties of quick-frozen crucian carp for the purpose of maintaining the texture characteristics of frozen crucian carp, improving the water-holding capacity and reducing the use of phosphate in the meat product. Three non-phosphate water-retaining agents, potato starch, trehalose and sodium bicarbonate were evaluated at a ratio of solid to liquid of 1:1 (m/m). The results showed that trehalose at concentration between 2 and 8 g/100 mL could significantly improve the texture characteristics of quick-frozen crucian carp, especially at low concentrations (2–4 g/100 mL). At the same time, 1 g/100 mL sodium bicarbonate and 2 g/100 mL potato starch could partially improve the texture characteristics of quick-frozen crucian carp. Considering water retention effect and economic cost, use of 2 g/100 mL trehalose solution as a water-retaining agent is recommended for quick-frozen crucian carp.
2020, Vol. 34 
