|
|
|
| Effect of Tenderization Time on the Quality of Semi-Finished Products from Micropterus salmoides |
| ZU Xiaoyan1, ZOU Kaifeng2, YE Lixiu1, WANG Jun1, WANG Weiqiong1, XIONG Guangquan1,* |
1. Hubei Innovation Center of Agricultural Science and Technology, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;
2. Qianjiang Longwan Aquatic Technology Service Center, Qianjiang 433139, China |
|
|
|
Abstract To overcome the quality deterioration and tenderness decline of fresh water fish during processing and
sterilization, the tenderization effect of a meat tenderizer consisting of 1.2‰ calcium chloride, 1.2‰ phosphate and
1.8‰ papain on semi-finished products from the largemouth bass Micropterus salmoides as a function of treatment time
was evaluated by texture analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and scanning
electron microscopy (SEM). The results showed that after 1.0–1.5 h of tenderization, the shearing force and hardness of
fish meat were significantly reduced to (21.89 ± 0.27) N and (111.98 ± 3.46) g, respectively with a simultaneous significant
increase in pH, brightness (L*) and myofibril fragmentation index (P < 0.05). SDS-PAGE showed that the myofibrillar
protein with a molecular weight of 38 kD and tropomyosin were degraded, consequently forming new protein bands with
molecular weight of about 37 and 28 kD. Under SEM, fluffy microstructures with disappeared connective tissues and broken
myofibers were observed for tenderized bass meat. The tenderizer could significantly improve the quality of bass semifinished
products at tenderization time of 1.0–1.5 h.
|
|
|
|
|
|
|
|
|
