基于多元统计分析茶香鱼关键加工过程中理化特性的演替规律OA

This study systematically investigated the dynamic changes in physicochemical properties during key processing stages of tea-flavored fish.Tea-flavored fish was processed from fresh grass carp through four key steps:salt-sugar curing,initial air drying,ultrasonic-assisted immersion in green tea infusion,and secondary air drying.Various quality parameters were analyzed at each stage,including moisture content,pH,storage loss rate,water-holding capacity(thawing loss,centrifugal loss,and cooking loss rates),total volatile basic nitrogen(TVB-N)content,color attributes,free sulfhydryl(SHF),total sulfhydryl(SHT)and disulfide bond(S-S)contents.Multivariate statistical methods including principal component analysis(PCA),cluster analysis,and correlation analysis were employed to evaluate the changes in quality attributes and their interrelationships,with a focus on the evolution patterns of physicochemical properties.The results demonstrated that salt-sugar curing had minimal impact on the overall physicochemical properties of tea-flavored fish but increased the water-holding capacity.Primary air drying significantly decreased the moisture content(P<0.05)and resulted in the best water-holding capacity,though it concurrently increased the TVB-N and SHF contents to their highest levels.Tea infusion immersion was critical for improving product quality,significantly reducing TVB-N content(P<0.05),rehydrating the fish pieces,and markedly altering protein structure by promoting SHF to S-S conversion.This step also imparted distinctive color(significantly decreased redness value(P<0.05),increased yellowness value)to the product.Secondary air drying further reduced the moisture content and stabilized the water-holding capacity,although it resulted in a slight rebound in TVB-N content while maintaining the S-S content at high levels.Multivariate statistical analysis revealed dynamic intercorrelations among the evolution patterns of physicochemical properties during the processing of tea-flavor fish.The moisture content was identified as the core driver,and its dynamic changes during air drying and tea immersion profoundly influenced the water-holding capacity,showing significant positive correlations with the thawing loss,centrifugal loss,and cooking loss rates(P<0.05),thereby affecting product storability.Further analysis demonstrated opposing trends between the tea immersion and air drying stages regarding moisture regulation and protein redox reactions;these stage-specific differences collectively impacted variations in TVB-N content and modulated interconversion between SHF and S-S,crucially influencing the physicochemical stability of the product.This study elucidates the evolution patterns of key physicochemical indices during tea-flavored fish processing and identifies the crucial impacts of key processing steps including air drying and tea immersion on product quality.