Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 218 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038212

Deboned fish cold-reconstituted technology mimicking natural fish and quality assessments

  • ZHU Shichen ,
  • ZHANG Zhongzheng ,
  • ZHOU Xuxia ,
  • LIU Shulai ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    4(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-12-08

  Revised date: 2024-01-17

  Online published: 2024-12-27

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Abstract

Some issues including the damaged muscle fibers, gelatinization of taste, and loss of typical texture and flavor characteristics, cannot be ignored.This study aimed to develop a novel deboned fish cold-reconstituted technology mimicking natural fish, based on efficient meat sampling and low temperature molding technology.This work investigated the effects of the additions of transglutaminase and konjac powder, as well as molding time on the processing quality of reconstituted fish, in terms of texture, color, and water retention.The optimized conditions of fish recombination with the characteristics of natural fish fiber were determined by principal component analysis (PCA) analysis.Furthermore, volatile flavor analysis, muscle fiber morphology, and sensory evaluation were performed to compare the quality difference between low-temperature reconstituted fish and fresh fish.Results showed that the addition of transglutaminase and konjac powder can improve the texture, color, and water retention of recombinant fish.According to the principal components analysis results, the optimized conditions of the recombinant fish meat were 0.4% TG enzyme, 0.45% konjac powder, and low-temperature molding for 8 h, whose quality was comparable to that of the natural fish meat.The GC-MS results showed that the low-temperature recombinant fish meat retained the characteristic volatile flavor components of natural fish meat while having a lower composition of fishy flavor composition, such as valeraldehyde, hexal, and heptyl aldehyde.In addition, the optimized low-temperature recombinant fish also maintained comparable meat fiber and sensory quality to natural fish.The results of this study can provide theoretical references for the development of high-quality fish products.

Key words： fish; loss reduction fish flesh picking; cryogenic molding; flavor quality; texture

Cite this article

ZHU Shichen , ZHANG Zhongzheng , ZHOU Xuxia , LIU Shulai , DING Yuting . Deboned fish cold-reconstituted technology mimicking natural fish and quality assessments[J]. Food and Fermentation Industries, 2024 , 50(23) : 218 -225 . DOI: 10.13995/j.cnki.11-1802/ts.038212

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