Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

Processes

Sung-Joon Yoon¹  Woo-Hee Cho²  Jae-Suk Choi² 

[1] EBADA Fishery Co. Ltd., B202, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea;Seafood Research Center, Industry-Academic Cooperation Foundation, Silla University, Busan 46958, Korea;

关键词: texture modification;    yellowfin sole;    enzymatic treatment;    superheated steam treating;   

DOI  :  10.3390/pr9050763

来源: DOAJ

【 摘 要 】

This study aimed to optimize the texture modification process of yellowfin sole (Pleuronectes aspera) to improve its quality characteristics for easier consumption by the elderly. Yellowfin sole was immersed in enzyme solution (Protamex:Neutrase = 1:2), marinated in herbal extract solution, and roasted by superheated steam. The product was evaluated for microbial, physicochemical, and sensory properties, as well as shelf life. Specifically, the optimal enzymatic treatment comprised a protease concentration of 1.00% (w/v) with an immersion time of 3.16 h. The optimal marination herb was determined to be bay leaves, as indicated by highest overall acceptance. The texture modification process led to lower hardness and higher overall acceptance values (76.23 kN/m² and 8.38, respectively) compared with nonenzyme processed product (120.43 kN/m², 7.43), also retaining high nutritional value and low trimethylamine levels. Shelf-life analysis indicated microbial activity was inhibited (not detected), low levels of total volatile basic nitrogen (10.50 mg%), low levels of thiobarbituric acid reactive substances (0.12 mg MDA/kg), and stable pH values (6.5–7.0). Overall, the texture-modified yellowfin sole possessed a soft flesh texture suitable for consumption by the elderly, with acceptable microbial, physicochemical, and sensory qualities.

【 授权许可】

Unknown