Changes of Physicochemical Properties and Quality of Larimichthys crocea During Steaming
[Objective]To study the changes of physicochemical properties and quality of Larimichthys crocea under different steaming times(0-8 min).[Methods]The dynamic changes of myofibrillar protein,total sulfhydryl group content,Ca2+-ATPase activity,mass loss rate,color difference,texture,flavor and lipid oxidation of L.crocea were measured at different steaming times.[Results and Conclusion]The relative extraction rate of myofibril,total sulfhydryl content and Ca2+-ATPase activity of L.crocea decreased significantly during 0-4 min cooking.At 0-8 min,the cooking loss rate increased,the brightness value and blue and yellow value increased,the electronic nose response value was larger at 4 and 6 min,and the texture hardness,elasticity and chewability decreased.During the steaming process,the peroxide value and thiobarbituric acid value both increased.
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