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| Multivariate Statistical Analysis of the Evolution Patterns of Physicochemical Properties of Tea-Flavored Fish during Key Processing Stages |
| ZHOU Yuhang, LU Lai, LU Sufang, AI Mingyan, TIAN Mingwei, LEI Yuelei, JIA Dan |
| 1. Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China |
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Abstract This study systematically investigated the dynamic changes in physicochemical properties during key processing stages of tea-flavored fish. Tea-flavored fish was processed from fresh grass carp through four key steps: salt-sugar curing, initial air drying, ultrasonic-assisted immersion in green tea infusion, and secondary air drying. Various quality parameters were analyzed at each stage, including moisture content, pH, storage loss rate, water-holding capacity (thawing loss, centrifugal loss, and cooking loss rates), total volatile basic nitrogen (TVB-N) content, color attributes, free sulfhydryl (SHF), total sulfhydryl (SHT) and disulfide bond (S–S) contents. Multivariate statistical methods including principal component analysis (PCA), cluster analysis, and correlation analysis were employed to evaluate the changes in quality attributes and their interrelationships, with a focus on the evolution patterns of physicochemical properties. The results demonstrated that salt-sugar curing had minimal impact on the overall physicochemical properties of tea-flavored fish but increased the water-holding capacity. Primary air drying significantly decreased the moisture content (P < 0.05) and resulted in the best water-holding capacity, though it concurrently increased the TVB-N and SHF contents to their highest levels. Tea infusion immersion was critical for improving product quality, significantly reducing TVB-N content (P < 0.05), rehydrating the fish pieces, and markedly altering protein structure by promoting SHF to S–S conversion. This step also imparted distinctive color (significantly decreased redness value (P < 0.05), increased yellowness value) to the product. Secondary air drying further reduced the moisture content and stabilized the water-holding capacity, although it resulted in a slight rebound in TVB-N content while maintaining the S–S content at high levels. Multivariate statistical analysis revealed dynamic intercorrelations among the evolution patterns of physicochemical properties during the processing of tea-flavor fish. The moisture content was identified as the core driver, and its dynamic changes during air drying and tea immersion profoundly influenced the water-holding capacity, showing significant positive correlations with the thawing loss, centrifugal loss, and cooking loss rates (P < 0.05), thereby affecting product storability. Further analysis demonstrated opposing trends between the tea immersion and air drying stages regarding moisture regulation and protein redox reactions; these stage-specific differences collectively impacted variations in TVB-N content and modulated interconversion between SHF and S–S, crucially influencing the physicochemical stability of the product. This study elucidates the evolution patterns of key physicochemical indices during tea-flavored fish processing and identifies the crucial impacts of key processing steps including air drying and tea immersion on product quality.
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2026, Vol. 40 
