鲳鱼纯鱼肉重组制品的研制及其品质特性的研究

鲳鱼纯鱼肉重组制品的研制及其品质特性的研究AbstractRecombinant products have become increasingly popular in the food indus

鲳鱼纯鱼肉重组制品的研制及其品质特性的研究 Abstract Recombinantproductshavebecomeincreasinglypopularin thefoodindustry.Thisstudyaimedtoinvestigatethe developmentofarecombinantproductmadefrompurefishmeat ofredsnapperanditsqualitycharacteristics.Thestudyfocusedon determiningtheeffectofvariousconcentrationlevelsofred snapperfishmeatonthephysicochemicalandsensoryattributes oftherecombinantproduct. Thestudywascarriedoutbydevelopingaformulawitha specificratioofredsnapperandotheringredients,andthen varyingtheratiooffishmeatintheformula.Thephysicochemical attributesoftheproduct,includingmoisture,protein,fat,ash,and pH,wereanalyzed,whilethesensoryattributes,including appearance,texture,aroma,andtaste,wereevaluatedbyatrained sensorypanelusinga9-pointhedonicscale. Theresultsshowedthatincreasingtheconcentrationofred snapperfishmeatintherecombinantproductledtoanincrease inproteincontent,whilemoistureandfatcontentdecreased.The pHoftheproductsignificantlydecreasedwiththeadditionofred snapperfishmeat.Sensoryanalysisrevealedthatthetexture, aroma,andtasteoftherecombinantproductimprovedwhenthe concentrationofredsnapperfishmeatincreasedfrom10%to 30%. Inconclusion,theresultsofthisstudyindicatedthatusing pureredsnapperfishmeatinrecombinantproductscanimprove theirqualitycharacteristics.Thestudyrecommendedfurther researchontheoptimizationoftheconcentrationofredsnapper fishmeattoachievethedesiredphysicochemicalandsensory attributesoftherecombinantproduct. Keywords:recombinantproduct,fishmeat,redsnapper, physicochemicalattributes,sensoryattributes Introduction Recombinantproductshavebecomeincreasinglypopularin thefoodindustryduetotheirabilitytoimprovethequality characteristicsoffoodproducts.Recombinantproductsaremade byusingacombinationofdifferentfoodingredientstocreatea