The Effect of Steam Cooking Combined with Water Extract from Perilla on the Quality of Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage

Abstract

Abstract: In order to research the effects of steam cooking and water extract from perilla on the frozen quality of crisp grass carp (CGC) fillets，texture, water holding capacity (WHC), salt-soluble protein (S-SP) content, Ca2+ATPase activity, total volatile base-nitrogen (TVB-N), thiobarbituric acid (TBA) and sensory evaluation of raw fish fillets with soaking in water extract from perilla（Raw Group）, steam cooking fish fillets with soaking in water extract from perilla （Cooking Group）and raw fish fillets with soaking in distilled water（Control Group） were investigated during frozen storage. Results indicated that the time of passing through maximum ice crystal formation zone for cooked fillets of CGC and raw fillets of CGC were longer than that for control group. Compared with the control group and the raw group, the cooking group had higher hardness, springiness, chewiness and lower WHC, S-SP content and TVB-N value during frozen storage. Compared with the control group, texture characteristics, WHC, S-SP content, Ca2+ATPase activity of raw group were higher t, whereas the TBA values and TVB-N values of raw group were lower. In storage of 8 weeks, the TBA value of raw group was 3.85 times of the fresh value and the TVB-N value was lower than 20mg/100g. The sensory evaluation further showed that the sensory quality of the three groups of samples was continuously declining. And the scores of texture, taste, and turbidity of the three groups from the highest to the lowest were cooked fillets, raw fillets, and the control group. Overall, the fillets of CGC treating with steam cooking and water extract from perilla is better to maintain the quality during frozen storage.

Key words: crisp grass carp, steam cooking, water extract from perilla, quality

CLC Number:

TS254.4

Wan-Ling LIN Mo DING Laihao LI Yan-Yan WU. The Effect of Steam Cooking Combined with Water Extract from Perilla on the Quality of Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage[J]. FOOD SCIENCE, 0, (): 0-0.

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