FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 56-59.doi: 10.7506/spkx1002-6630-201306012

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Research on Water-holding Capacity of Sea Bass with two kinds of methods of Ultra High Pressure Processing and Adding Compound Phosphate

SHANG Xiao-lan,LIU An-jun   

  1. College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
  • Received:2011-12-07 Revised:2013-01-30 Online:2013-03-25 Published:2013-03-01

Abstract: The effects of ultra high pressure treatment and compound phosphate on cooking loss of sea bass were studied. The muscle tissue of sea bass subjected to different processing treatments was observed to explore water retention mechanism of sea bass. The results showed addition of 1.0 g/kg trisodium phosphate, 2.0 g/kg tripolyphosphate, 1.0 g/kg pyrophosphate and 1.5 g/kg hexametaphosphate resulted in minimal cooking loss of 25.34%. In addition, high-pressure treatment at 400 MPa provided a cooking loss of 24.53%. The increased sarcomere length of sea bass due to the highpressure treatment resulted in network space between muscle fibers, thus facilitating water retention.

Key words: ultra-high pressure, phosphate, water-holding capacity, sarcomere

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