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| Effect of Depuration Treatment before Processing on the Flesh Quality of Blunt Snout Bream (Megalobrama amblycephala) |
| GUO Xiaodong, Lü Hao, LIU Ru, LIU Youming, XIONG Shanbai* |
| National R&D Branch Center For Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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Abstract Blunt snout bream (Megalobrama amblycephala) was depurated using a circulating water system. The effect of depuration time (0–10 days) on the flesh quality of blunt snout bream was investigated. The results showed that depuration treatment could significantly influence the physiochemical properties, flavor, texture and sensory quality of blunt snout bream muscle. The contents of crude fat, total sugar, water-soluble protein and total volatile basic nitrogen (TVB-N), carbonyl value (COV) and thiobarbituric acid (TBA) value significantly decreased, and free amino acid and ash contents significantly increased with prolonged depuration time (P < 0.05). In addition, depuration treatment significantly increased the elasticity, chewiness and sweetness of the muscle, and depressed its fishy odor. The TVB-N, COV and TBA values of the muscle at day 8 were 12.73%, 20.35% and 35.13%, lower than at day 0 of depuration, and the free amino acid content was increased by 43.83% compared with the undepurated control. Overall, depuration treatment for 8 days before processing could significantly improve the eating quality of blunt snout bream.
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2018, Vol. 32 
