FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (17): 104-112.doi: 10.7506/spkx1002-6630-20180720-255

• Basic Research • Previous Articles     Next Articles

Material Characteristics and Eating Quality of Trachinotus ovatus Muscle

XIONG Tian, WU Yanyan, LI Laihao, LIN Wanling, YANG Xianqing, HU Xiao, YANG Shaoling   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China; 2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
  • Online:2019-09-15 Published:2019-09-23

Abstract: In order to explore the material characteristics and eating quality of Trachinotus ovatus muscle, various indicators including body parameters, proportion of each body part and meat yield as well as myofibril diameter, texture, color, cooking loss percentage, drip loss percentage, water loss percentage, pH, basic chemical composition, protein composition, mineral element contents, fatty acid composition, amino acid contents and volatile flavor substances were measured and analyzed. The results showed that Trachinotus ovatus had high fullness but low meat yield, and so it had more processing wastes. The diameter of myofibrils was (77.84 ± 4.94) μm, and the meat was tender. Abdominal muscle had significantly higher hardness and chewiness than back and tail muscle as well the highest whiteness, thus being more suitable for the processing of ready-to-eat fish fillets. The moisture and crude fat contents in Trachinotus ovatus muscle were (71.65 ± 0.55)% and (8.74 ± 0.55)%, respectively. The contents of sodium and magnesium in Trachinotus ovatus muscle were slightly higher than in other fish. Meanwhile, Trachinotus ovatus muscle had a ratio among saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids close to 1:1:1, and an essential amino acid index of 93.51. Hexanal, furfural and 2-ethylhexanol were the major components of Trachinotus ovatus muscle. This study provides a rationale for diversified processing and utilization of Trachinotus ovatus.

Key words: Trachinotus ovatus, body parameters, muscle microstructure, texture, quality characteristics, flavor

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