复合嫩化处理对(鮸)鱼片质构特性及风味品质的影响OA

Miichthys miiuy is a high-protein,low-fat marine species of significant economic value.However,its fillets are highly susceptible to textural deterioration,reduced water-holding capacity,and flavour degradation during processing and storage,severely limiting product quality and market value.Traditional phosphate treatments offer partial quality improvement but carry health concerns and mask flavour.To develop an eco-friendly,efficient tenderising process that synergistically enhances texture and flavour,addressing the textural deterioration and reduced water-holding capacity issues during processing and storage,thereby elevating the processing quality and market competitiveness of Miichthys miiuy fillets.Using M.miiuy fillets as subjects,this study employed single-factor experiments were conducted to investigate the effects of glutamine transaminase(TG enzyme),papain,polyglutamic acid,trehalose,cellulose,β-glucan addition levels,and processing time on fillet texture and sensory characteristics.The tenderization processing technique was optimized,and gas chromatography-ion mobility spectrometry(GC-IMS)was used to analyze the changes in volatile flavor compounds under different treatments,identify key flavor compounds,and clarify their correlations.Compared to phosphate treatment(chewiness:1.13 mJ),the optimized process reduced chewiness from 11 mJ to 0.57 mJ and decreased hardness by 89.1％.The tenderizing effect of the optimized process on croaker fillets was significantly greater than that of phosphate treatment.The optimal process established in this study effectively improved the texture and flavor of croaker fillets,providing scientific support for the industrial processing of croaker fillets.