To solve the problem of taste loss of new retail prepared fish after freezing and reheating.The changes of moisture content,water holding capacity,water distribution,and microstructure in pre-fried fish were analyzed during frying,freezing and reheating processes.The results showed that with the increase of freezing-thawing cycles,a significant decrease of the moisture content(P<0.05)and water holding capacity of pre-fried fish were observed,while the degree of fat oxidation,protein degradation,and muscle fiber destruction were increased significantly(P<0.05),as well as the flavor changes were displayed in all the samples.After reheating,the taste of pre-fried fish at 1 freezing-thawing cycle was similar to the unfrozen group.However,lower sensory scores were gained after 2 freezing-thawing cycles.Also,in comparation with the samples without freezing,the contents of myofibrillar fragmentation index,TBARS and TCA-soluble peptide increased by 24.44%,225.84%and 52.85%,respectively.In conclusion,the edible quality and consumer acceptance of the pre-fried fish are significantly reduced when the number of freezing-thawing cycles are more than 2 times in the process of storage and transportation.
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