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Textural properties of stinky mandarin fish ( Siniperca chuatsi ) during fermentation: effects of the state of moisture.
- Source :
-
International Journal of Food Properties . 2017 Supplement, Vol. 20, p1530-1538. 9p. 5 Charts, 2 Graphs. - Publication Year :
- 2017
-
Abstract
- Stinky mandarin fish is a nutritious fermented dish widely consumed in China. We evaluated changes in mandarin fish’ (Siniperca chuatsi) moisture and texture during fermentation to determine why the dish has a unique flavor. The moisture content was analyzed by the direct drying method and low-field nuclear magnetic resonance. Change in the hardness, chewiness, resilience, elasticity, gumminess, and adhesiveness of the meat was measured using a texture analyzer, and all improved gradually during fermentation. The moisture content decreased from 77.72% to 55.50%, water-holding capacity increased from 85.63% to 98.81%, and cooking loss decreased and then increased. Bound water and intermediate water content changed little, whereas free water content decreased significantly and intercellular binding increased. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 20
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 127560848
- Full Text :
- https://doi.org/10.1080/10942912.2016.1233433