Quality and Flavor Changes of Bonito Back Meat during Steaming

DAI Zhenting; ZHOU Huimin; YIN Zesheng; ZHOU Yu; CHEN Shunsheng

doi:10.13386/j.issn1002-0306.2022030259

Volume 43 Issue 23

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(23): 301-309. > DOI: 10.13386/j.issn1002-0306.2022030259

DAI Zhenting, ZHOU Huimin, YIN Zesheng, et al. Quality and Flavor Changes of Bonito Back Meat during Steaming[J]. Science and Technology of Food Industry, 2022, 43(23): 301−309. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030259.

Citation:

PDF (2495 KB)

Quality and Flavor Changes of Bonito Back Meat during Steaming

1.
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Engineering Research Center of Aquatic-product Processing & Preservation, Shanghai 201306, China

More Information

Received Date: March 21, 2022
Available Online: October 05, 2022

Graphical Abstract

Abstract

Abstract

The changes of quality and flavor of bonito back meat during steaming were analyzed by mass loss rate, pH, texture, the content of myofibrillar protein and sarcoplasmic protein, moisture distribution, the content of free amino acid and volatile flavor substances and sensory evaluation. The results showed that the mass loss rate increased rapidly from 0 to 6 min and then stabilized, while the pH increased as a whole. The hardness showed two peaks. The elasticity reached 2.20 mm when steaming for 8 min, the content of myofibrillar protein and sarcoplasmic protein decreased significantly (P<0.05) from 0 to 6 min and then stabilized. The content of bound water decreased continuously, while the content of free water increased and then decreased. Overall, the content of glutamic acid and total free amino acid showed the same trend, which increased first and then decreased with steaming time. Steaming for 6 min and 8 min, the total amount of free amino acid up to 3369.03 and 3438.76 mg/100 g, respectively. The results of GC-MS (Gas Chromatography-Mass Spectrometry) showed that the relative content of heptanal and nonanal decreased gradually during the steaming process, which possessed fish flavor, and the contents of the above aldehydes were only 1.14% and 1.69% after steaming for 8 min, respectively. Moreover, sensory evaluation showed that the overall score was the highest when steaming for 8 min. Therefore, the quality and flavor of bonito pieces were the best for steaming 6~8 min.
- bonito,
- steaming,
- quality,
- flavor

FullText(HTML)

References (30)

References

[1]	LIU Y, LI J, CHENG Y, et al. Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics[J]. Food Sciencd and Technology,2019,101:331−341.
[2]	HU L, REN S, SHEN Q, et al. Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets[J]. Royal Society of Chemistry,2017,7(44):27496−27505.
[3]	LUO X, XIAO S, RUAN Q, et al. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying[J]. Food Chemistry,2022,372:131260. doi: 10.1016/j.foodchem.2021.131260
[4]	王清, 陈舜胜. 油爆工艺对上海熏鱼风味物质的影响[J]. 食品科学,2019,40(2):171−179. [WANG Q, CHEN S S. Influence of deep-frying process on the flavor compounds of Shanghai smoked fish[J]. Food Science,2019,40(2):171−179. doi: 10.7506/spkx1002-6630-20180529-415
[5]	ESPINOSA M C, LÓPEZ G, DÍAZ P, et al. Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products[J]. Food Science and Technology International,2016,22(3):185. doi: 10.1177/1082013215582275
[6]	MOMENZADEH Z, KHODANAZARY A, GHANEMI K. Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides)[J]. Journal of Food Measurement & Characterization,2017,11(2):434−441.
[7]	WANG K, BAO Y, WANG Y, et al. Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)[J]. LWT,2020,132:109844. doi: 10.1016/j.lwt.2020.109844
[8]	张继磊, 周欢, 曾小红, 等. 蛋白酶解对鲣鱼肉乳化特性的改善[J]. 浙江农业学报,2020,32(1):160−167. [ZHANG J L, ZHOU H, ZENG X H, et al. Effects of proteolysis on emulsifying properties of bonito fish[J]. Acta Agriculturae Zhejiangensis,2020,32(1):160−167.
[9]	童铃, 金毅, 徐坤华, 等. 3种鲣鱼背部肌肉的营养成分分析及评价[J]. 南方水产科学,2014,10(5):51−59. [TONG L, JIN Y, XU K H, et al. Nutrient composition analysis and evaluation of back muscle of 3 kinds of bonito[J]. Journal of Southern Fisheries Sciences,2014,10(5):51−59. doi: 10.3969/j.issn.2095-0780.2014.05.008
[10]	赵洪雷, 冯媛, 徐永霞, 等. 海鲈鱼肉蒸制过程中品质及风味特性的变化[J]. 食品科学,2021,42(20):145−151. [ZHAO H L, FENG Y, XU Y X, et al. Changes of quality and flavor characteristics of sea bass meat during steaming[J]. Food Science,2021,42(20):145−151. doi: 10.7506/spkx1002-6630-20200809-116
[11]	NIU F, JU M, DU Y, et al. Changes in properties of nano protein particles (NPP) of fish muscle stored at 4 °C and its application in food quality assessment[J]. Food Sciencd and Technology,2022,155:112968.
[12]	WANG H, ZHU Y, ZHANG J, et al. Study on changes in the quality of grass carp in the process of postmortem[J]. Journal of Food Biochemistry,2018,42:e12683. doi: 10.1111/jfbc.12683
[13]	FENG M M, DAI Z T, YIN Z S, et al. The volatile flavor compounds of Shanghai smoked fish as a special delicacy[J]. Journal of Food Biochemistry,2020:e13553.
[14]	钟明慧, 徐新星, 刘康, 等. 不同蒸制时间下鲟鱼背部肉的滋味特征差异分析[J]. 食品工业科技,2021,42(14):55−60. [ZHONG M H, XU X X, LIU K, et al. Difference analysis on the taste characteristics of sturgeon under different steaming time[J]. Science and Technology of Food Industry,2021,42(14):55−60. doi: 10.13386/j.issn1002-0306.2020110055
[15]	MODZELEWSKA-KAPITUŁA M, DĄBROWSKA E, JANKOWSKA B, et al. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast[J]. Meat Science,2012,91(2):195−202. doi: 10.1016/j.meatsci.2012.01.021
[16]	杨雪, 白冬, 王婷, 等. 鲣鱼脱酸工艺技术研究[J]. 浙江海洋学院学报(自然科学版),2016,35(4):282−290, 331. [YANG X, BAI D, WANG T, et al. Study on the deacidification technology of Katsuwonus pelamis[J]. Journal of Zhejiang Ocean University (Natural Science),2016,35(4):282−290, 331.
[17]	HUANG F, HUANG M, XU X, et al. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork[J]. Journal of the Science of Food & Agriculture,2011,91(3):443−448.
[18]	王可, 祝超智, 赵改名, 等. 蒸制时间对牦牛肉品质影响的模型构建与分析[J]. 现代食品科技,2020,36(6):181−189. [WANG K, ZHU C Z, ZHAO G M, et al. Modeling and analysis of effects of steaming time on yak quality[J]. Modern Food Science and Technology,2020,36(6):181−189. doi: 10.13982/j.mfst.1673-9078.2020.6.1248
[19]	SONG Y, HUANG F, LI X, et al. DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures[J]. Food Chemistry,2022,371:131206. doi: 10.1016/j.foodchem.2021.131206
[20]	姜启兴. 鳙鱼肉热加工特性及其机理研究[D]. 无锡: 江南大学, 2015. JIANG Q X. Study on thermal processing characteristics and mechanism of bighead carp[D]. Wuxi: Jiangnan University, 2015.
[21]	熊添, 吴燕燕, 陈胜军, 等. 不同热加工方式对卵形鲳鲹肌肉蛋白及品质的影响[J]. 食品与发酵工业,2020,46(12):179−185. [XIONG T, WU Y Y, CHEN S J, et al. Effects of different thermal processing methods on muscle protein and quality of pompano ovatus[J]. Food and Fermentation Industries,2020,46(12):179−185.
[22]	吴燕燕, 熊添, 李来好, 等. 鱼肉蛋白的热变性研究进展[J]. 食品工业科技,2018,39(5):343−347. [WU Y Y, XIONG T, LI L H, et al. Research progress on thermal denaturation of fish protein[J]. Science and Technology of Food Industry,2018,39(5):343−347. doi: 10.13386/j.issn1002-0306.2018.05.063
[23]	YU Y J, YANG S P, LIN T, et al. Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of salmon (Salmo salar) and their correlations with water dynamics[J]. Frontiers in Nutrition,2020,7:155. doi: 10.3389/fnut.2020.00155
[24]	ZHAO J, WANG M, XIE J, et al. Volatile flavor constituents in the pork broth of black-pig[J]. Food Chemistry,2017,226:51−60. doi: 10.1016/j.foodchem.2017.01.011
[25]	KUBOTA S, ITOH K, NIIZEKI N, et al. Organic taste-active components in the hot-water extract of yellowtail muscle[J]. Food Science & Technology Research,2002,8(1):45−49.
[26]	蒋晨毓. Maillard反应对上海熏鱼风味的影响[D]. 上海: 上海海洋大学, 2019. JIANG C Y. Effect of Maillard reaction on flavor of smoked fish in Shanghai[D]. Shanghai: Shanghai Ocean University, 2019.
[27]	LI X, XIE W, BAI F, et al. Influence of thermal processing on flavor and sensory profile of sturgeon meat[J]. Food Chemistry,2022,374:131689. doi: 10.1016/j.foodchem.2021.131689
[28]	徐永霞, 白旭婷, 冯媛, 等. 基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化[J]. 食品科学,2021,42(22):270−275. [XU Y X, BAI X T, FENG Y, et al. Analysis of flavor changes of sea bass meat during steaming based on GC-IMS and stoichiometry[J]. Food Science,2021,42(22):270−275. doi: 10.7506/spkx1002-6630-20201219-221
[29]	SELLI S, CAYHAN G G. Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS[J]. Microchemical Journal,2009,93(2):232−235. doi: 10.1016/j.microc.2009.07.010
[30]	顾赛麒, 唐锦晶, 周绪霞, 等. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学,2019,40(17):36−44. [GU S Q, TANG J J, ZHOU X X, et al. Quality change and aroma formation in cured fish during traditional sun drying processing[J]. Food Science,2019,40(17):36−44. doi: 10.7506/spkx1002-6630-20180716-201

[1]	cover[J]. Science and Technology of Food Industry, 2022, 43(24).
[2]	cover[J]. Science and Technology of Food Industry, 2022, 43(22).
[3]	cover[J]. Science and Technology of Food Industry, 2022, 43(19).
[4]	cover[J]. Science and Technology of Food Industry, 2022, 43(18).
[5]	cover[J]. Science and Technology of Food Industry, 2022, 43(17).
[6]	cover[J]. Science and Technology of Food Industry, 2022, 43(13).
[7]	cover[J]. Science and Technology of Food Industry, 2022, 43(11).
[8]	Cover[J]. Science and Technology of Food Industry, 2022, 43(9).
[9]	cover[J]. Science and Technology of Food Industry, 2022, 43(8).
[10]	cover[J]. Science and Technology of Food Industry, 2022, 43(7).