Search

To clarify the potential application of large yellow croaker (LYC) as a prefabricated dish, present study evaluated the quality and flavor differences between raw and pre-cooked LYC after freezing storage and reheating via steam, water bath, and microwave methods. Results showed that raw meat retained significantly higher moisture content and water-holding capacity (WHC) compared to pre-cooked meat (p < 0.05). At 0 weeks, moisture content in RA-W, RA-S, and RA-M was 1.25 %, 2.06 %, and 3.2 % higher than PC-W, PC-S, and PC-M, respectively. WHC of RA-W, RA-S, and RA-M was 1.85 %, 4.1 %, and 1.01 % higher than raw group. Pre-cooked samples had significantly higher lipid and protein oxidation, especially with microwave reheating, with TBARS 27.5 % higher than raw group. Sensory scores and color stability were better maintained in pre-cooked samples. GC-IMS indicated that volatile flavor peak intensities were highest in the microwave group. The study provides insights for developing prefabricated LYC dishes. [Display omitted] • Raw LYC retained higher moisture content and WHC post freezing and reheating. • Microwave reheating led to the highest lipid and protein oxidation in pre-cooked LYC. • Pre-cooked LYC maintained better sensory scores and stable color after reheating. • Microwave reheating increased volatile flavor intensities in pre-cooked LYC. [ABSTRACT FROM AUTHOR]

In this study, changes in fresh noodles during storage were evaluated at the physico-chemical, structural, and molecular levels. An increase in TPC and decrease in L ∗ value mostly occurred during the first 24 h; the pH value significantly decreased ( P < 0.05) and proteins were partially depolymerized with the deterioration of fresh noodles, as evidenced by free amino acid determination and SDS-PAGE. Changes were also detected in the pasting and viscosity properties of the starch component. Moreover, the water sorption isotherm of fresh noodles decreased during storage, and the NMR transverse relaxation peak shifted right with an increased peak area between 10 and 100 ms. MRI images showed that with increased storage time, the original structure was damaged and water distribution became non-uniform and migrated to the surface. TPC, pH, and L ∗ value were selected as the visualized parameters to characterize the fresh noodle deterioration, based on the correlation and factor analyses. [ABSTRACT FROM AUTHOR]