Consumers prefer cured fish due to its distinctive flavor and convenient preservation methods.Color is a crucial attribute for assessing product quality, however, the current cured fish products exhibit varying degrees of redness due to disparities in raw materials and processing techniques.To investigate the key factors influencing the formation of red color in cured fish, this study focused on two types of cured fish samples exhibiting distinct colors (dark red and yellow white).The analysis compared the variations in color-presenting substances between these different colored cured fish products, while also examining the impact of different degrees of bleeding on both color-presenting substances and coloration by varying slaughter methods.Results showed that myoglobin content in dark red and yellow white fish was 7.32 mg/g and 13.00 mg/g, nitroso-heme content was 69.21 mg/kg and 5.41 mg/kg, total pigment content was 83.64 mg/kg and 13.15 mg/kg, and heme iron content was 7.23 mg/kg and 0.75 mg/kg, indicating that heme content played a crucial role in influencing the formation of red color in cured fish.The hemoglobin residues in the fish obtained through two slaughter methods with and without bloodletting were 132.60 mg/kg and 26.16 mg/kg, respectively.The redness of the sample without bloodletting exhibited a significantly higher level compared to that of the sample with bloodletting following nitrite addition for curing, and the contents of nitroso heme were measured to be 13.05 mg/kg and 5.03 mg/kg, respectively, indicating that slaughter methods can influence the residual hemoglobin levels in fish to enhance the color rendering effect of cured fish.
FANG Di
,
XU Yanshun
. Analysis of color presenting substances in cured grass fish and effect of slaughter methods on color formation[J]. Food and Fermentation Industries, 2025
, 51(9)
: 290
-295
.
DOI: 10.13995/j.cnki.11-1802/ts.039654
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