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| 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 |
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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.
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ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan. Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish[J]. Meat Research, 2026, 40(5): 27-35. |
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2020, Vol. 34 
