Characterization and Evaluation of the “Garlic Clove” Meat Structure in Processed Fish Products
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Abstract:
Twelve grass carp fish fillets, with different degrees of processing, were prepared by controlling the amount of salt added, processing temperature, and processing time. Through comprehensive use of sensory evaluation, texture analysis, and tissue structure characterization, the characteristics of the “garlic clove” meat structure in processed fish fillets were described and criteria were established for their structural evaluation. Significant differences were observed among the sensory scores, textural properties, and tissue morphologies of the 12 groups of processed fish fillets. Processed grass carp fillets with a typical” garlic clove” meat structure can be prepared by controlling the amount of added salt, processing temperature, and processing time. The sensory score of the “garlic clove” meat structure in processed fish fillets was positively correlated with the textural parameters like hardness and adhesiveness (P<0.05), and negatively correlated with muscle fiber area (P<0.01). The texture and tissue structure parameters of processed fish fillets with excellent “garlic clove” meat structure were as follows: hardness 2 600~3 300 g, elasticity 0.56~0.74, chewiness 600~1 300 g, resilience 0.24~0.32, adhesiveness 240~350 g•sec, muscle fiber area 24 000~32 000 μm2, and intermuscular distance 16~21 μm. This data provides a technical reference for the reasonable evaluation and controllable preparation of fish fillets with “garlic clove” meat structure.
