Effects of compound phosphorus-free water retention agent on water retention of unrinsed minced flesh of sea bass Lateolabrax japonicus
BAO Yirui, ZHAO Qiancheng, WU Yanyan*, WANG Yueqi, MAI Zhicheng
1.College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2.Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs，South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 3.Zhishan Marine Products Development Company Limited, Zhuhai 519100, China
Abstract: In order to improve the water-holding quality of minced flesh of sea bass Lateolabraxjaponicus, the effects of NaHCO3, trehalose and soybean protein isolate on water retention were investigated in unrinsed sea bass minced flesh via cooking loss, texture profile analysis (TPA) and sensory evaluation in single factor test and L9(34) positive test by cross-experiment, and the optimal formula of three phosphorus-free water retention agents was determined. The microstructure of minced flesh products was observed by electron microscope. The results showed that the appropriate addition of three phosphorus-free water-retaining agents, NaHCO3, trehalose and soybean protein isolate led to enhance the water-retention of minced flesh. Too large amount, however, resulted in a certain impact on the quality, leading to the decrease in each index. The orthogonal test showed that the optimal formula of the compound phosphorus-free water-retaining agent was composed of 0.1% sodium bicarbonate and 0.3% trehalose (all in terms of mass fraction). The sensory score of the minced flesh product prepared with 3.5% soybean protein isolate and the addition of the compound phosphorus-free water-retaining agent was 95.8, the cooking loss was reduced by 43.4% compared with the blank group, and the water-retention effect was significantly improved. The microstructure observation showed that relatively compact and the small cavity were observed in the tissue structure of the minced flesh supplemented with the compound phosphorus-free water-retaining agent. The findings indicated that addition of a compound phosphorus-free water-retaining agent to unrinsed sea bass minced flesh led to effectively improve its water retention.
暴伊芮, 赵前程, 吴燕燕, 王悦齐, 麦志成. 复合无磷保水剂对未漂洗海鲈鱼肉糜保水性的影响[J]. 大连海洋大学学报, 2022, 37(4): 676-682.
BAO Yirui, ZHAO Qiancheng, WU Yanyan, WANG Yueqi, MAI Zhicheng. Effects of compound phosphorus-free water retention agent on water retention of unrinsed minced flesh of sea bass Lateolabrax japonicus. Journal of Dalian Ocean University, 2022, 37(4): 676-682.
2022, Vol. 37 
