College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
Zhejiang henghefood.CO., Ltd, Zhoushan, China.
Food Chem. 2025 Feb 1;464(Pt 3):141865. doi: 10.1016/j.foodchem.2024.141865. Epub 2024 Nov 1.
To clarify the potential application of large yellow croaker (LYC) as a prefabricated dish, present study evaluated the quality and flavor differences between raw and pre-cooked LYC after freezing storage and reheating via steam, water bath, and microwave methods. Results showed that raw meat retained significantly higher moisture content and water-holding capacity (WHC) compared to pre-cooked meat (p < 0.05). At 0 weeks, moisture content in RA-W, RA-S, and RA-M was 1.25 %, 2.06 %, and 3.2 % higher than PC-W, PC-S, and PC-M, respectively. WHC of RA-W, RA-S, and RA-M was 1.85 %, 4.1 %, and 1.01 % higher than raw group. Pre-cooked samples had significantly higher lipid and protein oxidation, especially with microwave reheating, with TBARS 27.5 % higher than raw group. Sensory scores and color stability were better maintained in pre-cooked samples. GC-IMS indicated that volatile flavor peak intensities were highest in the microwave group. The study provides insights for developing prefabricated LYC dishes.
为了阐明大黄鱼作为预制菜的潜在应用，本研究通过蒸汽、水浴和微波加热方式，评估了冷冻储存和再加热后生料和预制料之间的质量和风味差异。结果表明，与预制肉相比，生肉保留了显著更高的水分含量和持水能力（WHC）（p<0.05）。在 0 周时，RA-W、RA-S 和 RA-M 的水分含量比 PC-W、PC-S 和 PC-M 分别高 1.25%、2.06%和 3.2%。RA-W、RA-S 和 RA-M 的 WHC 比生肉组高 1.85%、4.1%和 1.01%。预制样品的脂质和蛋白质氧化程度明显更高，尤其是微波加热后，TBARS 比生肉组高 27.5%。预制样品的感官评分和颜色稳定性保持得更好。GC-IMS 表明，挥发性风味峰强度在微波组最高。本研究为开发预制大黄鱼菜肴提供了思路。
