Comprehensive evaluation of raw material quality and steaming suitability for freshwater fish species

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-03-06 DOI:10.1016/j.jfca.2025.107462

Shucan Mao , Yan Yu , Guangquan Xiong , Wenjin Wu , Hongyu Luo , Sheng Chen , Xiaojia Guo , Ke Xiong , Lan Wang , Liu Shi

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引用次数: 0

Abstract

To evaluate the quality characteristics and steaming suitability of key freshwater fish species, we conducted a comprehensive study on four high-yield varieties (snakehead, silver carp, channel catfish, and bass) representing over 20 % of China's freshwater aquaculture output. We focused on their approximate composition, nutrition, and microstructure and explored the effects of salting time (0–4 h), salt concentration (0–4 %), and steaming time (4–8 min) on cooking loss, texture, and water distribution. The optimal conditions were achieved with salt concentration of 2–3 %, salting time of 2–3 h, and steaming time of 6–7 min. The steaming quality ranked as snakehead > channel catfish > bass > silver carp. This study provides theoretical foundations for enhancing raw material utilization efficiency and developing processed products in the freshwater fish industry.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.