%0 Journal Article %A LIN Wanling %A DING Mo %A YANG Xianqing %A WANG Jinxu %A LI Laihao %A ZHAI Honglei %A WU Yanyan %A MA Xuejun %T Effect of Steam Cooking Combined with Water Extract from Perilla Leaves on the Quality of Prepared Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage %D 2019 %R 10.7506/spkx1002-6630-20180706-086 %J FOOD SCIENCE %P 237-244 %V 40 %N 13 %X In order to explore the effect of steam cooking and water extract from Perilla leaves on the quality of frozen crisp grass carp (CGC) fillets, the texture, water-holding capacity (WHC), salt-soluble protein (S-SP) content, Ca2+-ATPase activity, total volatile base-nitrogen (TVB-N) content, thiobarbituric acid (TBA) value and sensory evaluation of raw fish fillets with soaking in the extract (raw group), steam cooked fish fillets with soaking in the extract (cooked 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 and raw fillets were longer than that for the control group. Compared with the control and raw groups, the cooking group had higher hardness, springiness, chewiness and lower WHC, S-SP content and TVB-N content during frozen storage. The textural characteristics, WHC, S-SP content, and Ca2+-ATPase activity of the raw group were superior, whereas the TBA value and TVB-N content were inferior compared with the control group. After frozen storage for 300 d, the TBA value of the raw group was 3.85 times higher compared with the initial value and the TVB-N content was lower than 20 mg/100 g. Furthermore, the sensory evaluation showed that the sensory quality of all three groups continuously declined. The sensory scores for texture, taste, and broth turbidity of the three groups followed the decreasing order of cooked fillets, raw fillets, and control. Overall, steam cooking combined with water extract from Perilla leaves maintained better quality of CGC during frozen storage. %U https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20180706-086