Effect of Curing Time on Eating Quality and Microstructure of Steamed Saury
SHEN Hui, WU Peng
1.College of Culinary Technology, Jiangsu Institute of Tourism and Hospitality, Yangzhou 225127, China; 2.College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
Abstract：Given that cooked saury without pre-curing has the defects of rough texture, inadequate flavor and strong fishy smell, a reasonable curing time after slaughter was determined. Saury from Lianyungang, Jiangsu province was salted for different periods of time and steamed until maturity. Changes in quality indicators were monitored as a function of salting time. The results showed that curing at 25 ℃ for 30 min was found to be optimal. The resulting product had the lowest hardness of about 3.13 N; the adhesiveness and gumminess were 0.57 Pa and 1.76 N, respectively, and the elasticity was 8.22 mm. At the same time, the water holding capacity was as high as 22%. In addition, the fish meat exhibited a low percentage loss of water, was easy to chew and had a good mouthfeel. These results were consistent with the microstructure observation.
2020, Vol. 34 
