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| Effect of Non-phosphate Water-Retaining Agents on the Quality Changes of Conditioned Snakehead Fillets during Frozen Storage |
| JIE Gang, WANG Haibin, WANG Qi, PENG Lijuan, LIU Zhengfang, LI Pei, XU Yi |
| 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Key Laboratory of Yeast Function in Hubei Province, Yichang 443000, China |
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Abstract In order to improve the storage quality of frozen prepared fish fillets and to reduce the use of phosphate in the processing of fish products, the effects of non-phosphate water-retaining agents on the quality of prepared snakehead fillets during frozen storage were studied. Four non-phosphate water-retaining agents, trehalose, sodium citrate, sodium bicarbonate and L-arginine, were investigated using one-factor-at-a-time experiments. The mixing ratio of these water-retaining agents was optimized using L16 (44) orthogonal array design. The thawing loss rate, cooking loss rate, texture properties, water distribution, pH value, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, myofibrillar protein content and Ca2+-ATPase activity of the product prepared with the optimum combination were determined. The optimum formulation consisted of 0.4% trehalose, 0.8% sodium citrate, 1.5% sodium bicarbonate and 0.8% L-arginine (m/m). The results showed that with increasing frozen storage time, the thawing loss rate, cooking loss rate, TVB-N content and TBARS value of prepared snakehead fillet treated with compound phosphate, the combination of non-phosphate water-retaining agents or no additives (control) were significantly increased (P < 0.05), and the rate of increase of these parameters was lower in the non-phosphate water-retaining agent group than in the other two groups. For the three groups, the pH value showed a decreasing and then increasing trend. Among these groups, the non-phosphate water retaining agent group showed the smallest pH changes, and its texture characteristics, free water relative content, myofibrillar protein content and Ca2+-ATPase activity were significantly higher than those of the control group (P < 0.05), and also higher than those of the compound phosphate group. In summary, the combination of non-phosphorus water-retaining agents can improve the water-retaining capacity and delay the quality deterioration of frozen prepared snakehead fillets.
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2026, Vol. 40 
