Abstract: In order to improve the tenderness of puffer fish in the production and processing, puffer fish were used for the heat treatment at 50, 60 and 75 ℃ respectively. The effect of different heating temperatures on puffer fish tenderization was studied with shearing force as the main index, as well as cooking loss, water holding capacity, total texture, rheology and scanning electron microscope. The results showed that there were two absorption peaks in puffer fish without heat treatment by differential scanning calorimetry analysis, the fish treated at 50 ℃ and 60 ℃ had only one absorption peak, while the fish treated at 75 ℃ had no absorption peak which indicating that the protein had been completely denatured. With the increase of the treatment temperature, the cooking loss rate of fish meat gradually increased, and the water holding capacity first increased and then decreased. The elastic modulus and viscosity modulus of all heat-treated fish were higher than that of untreated fish, but with the increase of heating temperature, the elastic modulus and viscosity modulus of fish meat decreased gradually. The whole texture analysis showed that the chewiness, cohesiveness, resilience and adhesiveness of the heat-treated puffer fish were higher than those of the control group, and the shear stress of the fish was significantly reduced. The results of scanning electron microscopy showed that the muscle fibers of puffer fish after heat treatment became loose and then compact with the increase of heat treatment temperature. The tenderization effect of puffer fish was obvious when the heating temperature was 50 ℃, puffer fish had good tenderness and could maintain good meat quality.
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