Volume 17 Issue 3
Jun.  2021
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HUANG Hui, XIONG Yawen, LI Laihao, YANG Xianqing, CHEN Shengjun, WEI Ya, WU Yanyan, YANG Shaoling. Research progress on texture preservation technology of fish meat during hot boiling[J]. South China Fisheries Science, 2021, 17(3): 122-128. DOI: 10.12131/20200247
Citation: HUANG Hui, XIONG Yawen, LI Laihao, YANG Xianqing, CHEN Shengjun, WEI Ya, WU Yanyan, YANG Shaoling. Research progress on texture preservation technology of fish meat during hot boiling[J]. South China Fisheries Science, 2021, 17(3): 122-128. DOI: 10.12131/20200247
shu

Research progress on texture preservation technology of fish meat during hot boiling

  • 1.

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Processing, Ministry of Agriculture and Rural Affairs/National R&D Center for Aquatic Product Processing, Guangzhou 510300, China

  • 2.

    College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

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  • Received Date: November 27, 2020
  • Revised Date: March 22, 2021
  • Accepted Date: March 28, 2021
  • Available Online: April 02, 2021
    Graphical Abstract
    • Abstract
  • Thermal processing is a traditional food processing technology, and hot boiling is one of the important methods. After being boiled, the fish tissue will become fragile and the structure will be loose, which is bad for the edible quality of the fish. This paper summarizes the research progress on the effect of hot cooking on the texture of fish meat in recent years, deeply analyzes the mechanism of the texture change, and combines the principle of texture change expounds the methods of maintaining the texture of fish meat by improving protein thermal stability, muscle water retention and muscle gel properties. Then it puts forward the research direction of combining new food processing technology with traditional processing methods to improve the boiling resistance of fish meat in the future, so as to provide reference for the texture preservation technology and edible quality control of fish during hot boiling.
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