Chemical compositions and textural characteristics of a ready-to-eat fried loach( Misgurnus anguillicaudatus)

The raw loach( Misgurnus anguillicaudatus) from Heilongjiang Province was processed to obtain a convenient and ready- to- eat fried loach. The evaluation results indicated that the fried loach had protein,fat,moisture and salt content about 34.94%,20.06%,37.60% and 4.45%,respectively. The proportion of the essential amino acids to total amino acids in the fried loach was as high as 39.19% while that of total unsaturated fatty acids content to total fatty acids was about 71.05%. The carried out processing resulted in the fried loach increased hardness,springiness and chewiness.The addition of two antioxidants tea polyphenols and propyl gallate showed inhibition on lipid oxidation in the fried loach stored at 20℃ for 90 d.The measured peroxide and thiobarbituric acid values were found to be decreased by 30% ~50%