Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets
This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% sa...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/9/1638 |
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| author | Shuting Huang Shuji Liu Ping Wen Xiangyang Lin Xiaoting Chen Yongchang Su Yuping Xie Huawei Zheng Yihui Chen Zhiyu Liu |
| author_facet | Shuting Huang Shuji Liu Ping Wen Xiangyang Lin Xiaoting Chen Yongchang Su Yuping Xie Huawei Zheng Yihui Chen Zhiyu Liu |
| author_sort | Shuting Huang |
| collection | DOAJ |
| description | This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, and BMC-55). Then, the fillets were roasted at 220 °C for 20 min. There were four replicates for each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) content, water distribution, volatile components, and myofibrillar proteins were determined, and a sensory evaluation was carried out. The results showed that as the water content decreased, the lightness (<i>L*</i>) of the roasted fillets significantly decreased (<i>p</i> < 0.05), while the redness (<i>a*</i>) and yellowness (<i>b*</i>) increased. The hardness, shear force, TBARS, and TVB-N values all increased significantly (<i>p</i> < 0.05). The proportion of immobile water decreased, while the proportions of tightly bound water, free water, and loosely bound water increased. The electronic nose, electronic tongue, and GC-MS analyses revealed that there were significant differences in odor, taste, and volatile components among fillets with different water contents. A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. This study provides a theoretical foundation for optimizing the roasting process of large yellow croaker fillets. Future research could explore the synergistic effects of the roasting conditions and water content to achieve more accurate quality control. |
| format | Article |
| id | doaj-art-a5af63840e4e40a885872054e0181f1d |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-a5af63840e4e40a885872054e0181f1d2025-08-20T03:52:57ZengMDPI AGFoods2304-81582025-05-01149163810.3390/foods14091638Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) FilletsShuting Huang0Shuji Liu1Ping Wen2Xiangyang Lin3Xiaoting Chen4Yongchang Su5Yuping Xie6Huawei Zheng7Yihui Chen8Zhiyu Liu9College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaFisheries Research Institute of Fujian, Xiamen 361013, ChinaFisheries Research Institute of Fujian, Xiamen 361013, ChinaFisheries Research Institute of Fujian, Xiamen 361013, ChinaFisheries Research Institute of Fujian, Xiamen 361013, ChinaFisheries Research Institute of Fujian, Xiamen 361013, ChinaXiapu County Marine Fisheries Development Center, Ningde 355100, ChinaCollege of Geography and Oceanography, Minjiang University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaKey Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 350002, ChinaThis study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, and BMC-55). Then, the fillets were roasted at 220 °C for 20 min. There were four replicates for each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) content, water distribution, volatile components, and myofibrillar proteins were determined, and a sensory evaluation was carried out. The results showed that as the water content decreased, the lightness (<i>L*</i>) of the roasted fillets significantly decreased (<i>p</i> < 0.05), while the redness (<i>a*</i>) and yellowness (<i>b*</i>) increased. The hardness, shear force, TBARS, and TVB-N values all increased significantly (<i>p</i> < 0.05). The proportion of immobile water decreased, while the proportions of tightly bound water, free water, and loosely bound water increased. The electronic nose, electronic tongue, and GC-MS analyses revealed that there were significant differences in odor, taste, and volatile components among fillets with different water contents. A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. This study provides a theoretical foundation for optimizing the roasting process of large yellow croaker fillets. Future research could explore the synergistic effects of the roasting conditions and water content to achieve more accurate quality control.https://www.mdpi.com/2304-8158/14/9/1638large yellow croakerwater contentroastingquality characteristicsflavor profile |
| spellingShingle | Shuting Huang Shuji Liu Ping Wen Xiangyang Lin Xiaoting Chen Yongchang Su Yuping Xie Huawei Zheng Yihui Chen Zhiyu Liu Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets Foods large yellow croaker water content roasting quality characteristics flavor profile |
| title | Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets |
| title_full | Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets |
| title_fullStr | Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets |
| title_full_unstemmed | Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets |
| title_short | Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets |
| title_sort | effects of different water contents on the quality characteristics of roasted large yellow croaker i larimichthys crocea i fillets |
| topic | large yellow croaker water content roasting quality characteristics flavor profile |
| url | https://www.mdpi.com/2304-8158/14/9/1638 |
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