Title of article :
Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath
Author/Authors :
Chang، نويسنده , , Hung-chia and Wong، نويسنده , , Ren-xian، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
6
From page :
1340
To page :
1345
Abstract :
The present study investigated the tenderisation effects ultrasound processing (UT) on farmed cobia sashimi. Age-treated cobia trunk muscles (AT) were used as the control. The pH, total volatile base nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances, ATP catabolism components, K1 value, and texture were evaluated. The texture of AT sashimi reached the optimal firmness range with 8.53 N at day 7. However, AT samples could not be served raw after day 7 because of their poor freshness indexes, including a TVBN value of 18.53 g/100 g, a TMAN value of 3.25 mg/100 g, and a TBARS value 0.983 MDA mg/100 g. Moreover, the K1 value of AT sashimi was 20.21% at day 5. UT was employed to efficiently tenderise cobia sashimi with an initial firmness of 9.70–7.82 N after 90 min of treatment. The results of this study indicate that UT accelerates the biochemical reaction rate, as evidenced by the increases in the TVBN, TMAN, and TBARS contents; however, these values were very low. The results of this study could provide basic information for the development of a novel ultrasonic tenderisation technique in raw seafood designed for restaurants and consumers.
Keywords :
Texture , Freshness index , Ultrasound , Sashimi
Journal title :
Food Chemistry
Serial Year :
2012
Journal title :
Food Chemistry
Record number :
1967754
Link To Document :
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