Textural and Color Changes of Red Sea Bream (Pagrosomus major) during Storage at 0°C

Abstract:

The freshness of red sea bream stored under 0°C was analyzed by physical methods, the indicators including the texture, color difference and water holding capacity. The hardness, springiness and cohesiveness showed fluctuant decrease during the storage of 21 days. All of them correlated negatively with the storage time (r=-0.61, -0.60 and-0.68, respectively). While the gumminess and chewiness did not show evident correlations with time. The values of resilience were decreased significantly with storage time (r=-0.81). The L* values kept increasing within the first 12 days of storage, and then decreased until the end of storage. The a* values decreased with the over time, while the increase of b* values were observed. The water holding capacity decreased within 9 days and then increased in the following 6 days. However, 15 days later, it decreased again. The results showed that the resilience, b* values and water holding capacity significantly correlated with the storage time.

• Periodical: Advanced Materials Research (Volumes 1010-1012)
• Pages: 1797-1800
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1010-1012.1797
• Online since: August 2014
• Authors: Xiao Fei Wu*, Dan Shi Zhu, Jie Yu Liang, Li Na Wang, Jian Rong Li
• Keywords: Color Difference, Factor Analysis (FA), Texture, Water Holding Capacity

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