Moosavi-Nasab Marzieh, Asgari Foroogh, Oliyaei Najme
Seafood Processing Research Group, School of Agriculture Shiraz University Shiraz Iran.
Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran.
Food Sci Nutr. 2019 Aug 16;7(10):3206-3215. doi: 10.1002/fsn3.1172. eCollection 2019 Oct.
The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish () during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage ( < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets ( < .05) and more firmness of fish nuggets after cooking compared with surimi one ( < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage ( < .05). SDS-PAGE of the samples during storage exhibited more intensity of the bands related to α-actinin, actin, and β-tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.
本研究的目的是对用皇后鱼（）制备的鱼块和鱼糜块在90天储存期内的理化性质进行配方设计和评估。化学分析表明，由于鱼糜制备过程中的洗涤步骤，鱼糜块的蛋白质、脂肪和灰分含量较低。在冷冻储存期间，鱼块的可滴定酸度、过氧化物和硫代巴比妥酸值显著高于鱼糜块（<0.05）。此外，与鱼块相比，产品的质地特性显示，烹饪前鱼糜块更紧实（<0.05），与鱼糜块相比，烹饪后鱼块更紧实（<0.05）。此外，在冷冻储存期间，鱼糜块比鱼块更轻，总细菌数更低（<0.05）。储存期间样品的SDS-PAGE显示，与鱼块相比，鱼糜块中与α-辅肌动蛋白、肌动蛋白和β-原肌球蛋白相关的条带强度更高。此外，感官评价表明，冷冻储存后鱼糜块的可接受性高于鱼块。这些结果表明，鱼糜块的质量指标高于鱼块。
