Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

This study aimed to optimize the texture modification process of yellowfin sole (Pleuronectes aspera) to improve its quality characteristics for easier consumption by the elderly. Yellowfin sole was immersed in enzyme solution (Protamex:Neutrase = 1:2), marinated in herbal extract solution, and roas...

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Bibliographic Details
Published inProcesses Vol. 9; no. 5; p. 763
Main Authors Cho, Woo-Hee, Yoon, Sung-Joon, Choi, Jae-Suk
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.05.2021
Subjects
Biological activity
Consumption
Design of experiments
Drinking water
Dysphagia
Enzymes
Food
Life expectancy
Limanda aspera
Livestock
Microorganisms
Nutritive value
Older people
Optimization
Plant extracts
Pleuronectes
Product safety
Sensory properties
Shelf life
Steam
Texture
Thiobarbituric acid
Trimethylamine
Variance analysis
United States > US
Japan
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Summary:This study aimed to optimize the texture modification process of yellowfin sole (Pleuronectes aspera) to improve its quality characteristics for easier consumption by the elderly. Yellowfin sole was immersed in enzyme solution (Protamex:Neutrase = 1:2), marinated in herbal extract solution, and roasted by superheated steam. The product was evaluated for microbial, physicochemical, and sensory properties, as well as shelf life. Specifically, the optimal enzymatic treatment comprised a protease concentration of 1.00% (w/v) with an immersion time of 3.16 h. The optimal marination herb was determined to be bay leaves, as indicated by highest overall acceptance. The texture modification process led to lower hardness and higher overall acceptance values (76.23 kN/m2 and 8.38, respectively) compared with nonenzyme processed product (120.43 kN/m2, 7.43), also retaining high nutritional value and low trimethylamine levels. Shelf-life analysis indicated microbial activity was inhibited (not detected), low levels of total volatile basic nitrogen (10.50 mg%), low levels of thiobarbituric acid reactive substances (0.12 mg MDA/kg), and stable pH values (6.5–7.0). Overall, the texture-modified yellowfin sole possessed a soft flesh texture suitable for consumption by the elderly, with acceptable microbial, physicochemical, and sensory qualities.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr9050763