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Food Chemistry 2018 Journal of Food, Nutrition and Population Health
ISSN: 2577-0586 Page 69
July 23-24, 2018
Rome, Italy
3rd Edition of International Conference on
Agriculture &
Food Chemistry
The enzymatic hydrolysates from the mandarin fish swim
bladder, skin and bones were used for water retention on
frozen mandarin fish. The degree of moisture loss slowed by the
by-products hydrolysates on frozen mandarin fish was analyzed
through soaking weight gain, defrosting loss rate and cooking loss
rate. Using low field nuclear magnetic resonance spectrometer,
texture analyzer, scanning electron microscopy (SEM), the
water binding status, texture characteristics and microstructure
were measured respectively, to clarify the effect of by product
hydrolysateswithsaltonwaterbindingcapacity.Theresultsshowed
that the hydrolysates of swim bladder with 2.5% salt solution was
effective in alleviating the defrosting loss rate of frozen mandarin
fish and the decrease of cooking loss rate. The protective effect on
frozen mandarin fish texture was remarkable. The integral area of
movable water (T22) in mandarin fish was significantly larger than
that in the blank group (P <0.05). The amount of intercept water
in the muscle fiber was more than before treatment also, which
meant the overall fluidity weakened. The micro structure validated
that the combined treatment of swim bladder hydrolysates with
salt on frozen mandarin fish has a complete structure with strong
muscle fibers and small gaps. Therefore, the quality of frozen
mandarin fish could be maintained by the treatment of swim
bladder hydrolysates with 2.5% salt solution, which provides a
theoretical basis for the development of a new type of phosphorus
free water retaining agent.
Biography
Ying Li completed her PhD in Food Science from Nanjing Agricultural Univer-
sity and Postdoctoral studies from North Carolina A&T State University. She
worked as an Associate Professor of Agroindustry at Jiangsu Academy of Ag-
ricultural Sciences. She published more than 25 papers as the first or commu-
nication author in Chinese and international journals, such as Food Chemistry,
Journal of Agricultural and Food Chemistryand Journal of Medicinal Food. She
has been granted three invention patents as the First Inventor.
The water binding capacity of frozen mandarin fish with its by-
product, hydrolysates
Ying Li and Jianzhong Zhou
Jiangsu Academy of Agricultural Sciences, China
Ying Li et al., J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006