Lv Meng-sha~, Mei Can-hui~, Li Bian-sheng~, Ruan Zheng~, Zeng Xian-ze~
In order to study the effects of pre-drying process on color and texture characteristics of ready-to-eat fermented yellow croaker before and after thermal sterilizing,the desalted samples were dried to different moisture content and then sterilized.The changes of chromatic attributes,texture attributes and liquid loss rate were investigated, with un-dried samples as control.Results showed as follows;The color and texture data of different sampling points had significant difference(P < 0.05 ).During the drying process,in general,the L* value decreased,a~* and b~* values both increased;the hardness and cohesiveness increased initially and decreased subsequently;springiness, cohesiveness and resilience decreased;the shear force and toughness increased.After thermal sterilizing,in general, the L~* value decreased,a~* and b~* values both increased;the hardness,springiness,cohesiveness,chewiness and resilience all decreased,while the shear force and toughness both increased.The color changed to a less extent for a range of moisture content between 57%and 54%,as the texture did when moisture content was between 48%and 45%.Besides,the samples had low liquid loss when moisture content was less than 51%.In conclusion,the pre-drying process has relatively great influence on the color and texture characteristics of ready-to-eat fermented yellow croaker before and after thermal sterilizing.Proper drying degree is beneficial to reduce the damage of thermal sterilizing. Considering the color,texture and liquid loss,drying to 51%moisture content is suitable.
