Full
Outline
To systematically evaluate the nutritional composition and quality characteristics of different commercially available brands of ready-to-cook grilled fish.
Ready-to-cook grilled fish samples from 8 different brands were collected, and variations in indicators including basic composition, amino acids, fatty acids, sensory evaluation, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), color, shear force and water-holding capacity were analyzed.
There were significant differences in the moisture, crude protein, crude fat and ash content among the 8 brands of grilled fish (P<0.05). The amino acid composition of roasted fish was consistent, with essential amino acids (EAA)/total amino acids (TAA) at 0.45, and EAA/non-essential amino acids (NEAA) ranging from 0.81 to 0.83. This met the standard for high-quality protein. The ready-to-cook grilled fish contained unsaturated fatty acids (UFA) accounting for 78% of the total fatty acids, content of oleic acid and linoleic acid was relatively high. Regarding quality characteristics, the comprehensive sensory scores of HY-1 to HY-4 were superior to those of HY-5 to HY-8. The TVB-N (5–8 mg/100 g) and TBARs (<2.2 mg/kg) of the 3-month stored samples were all well below the established limits, indicating good freshness and compliance with safety standards.Significant differences in color, shear force and water-holding capacity were observed among the ready-to-cook grilled fish products from different brands (P<0.05), which could be attributed to variations in raw materials and processing parameters. The results of low-field nuclear magnetic resonance indicated that there were significant differences in the content of immobilized water and free water among different brands. The grilled fish samples exhibited pronounced signals for nitrogen oxides, methyl compounds, sulfides, alcohols, aldehydes/ketones and organosulfur compounds, along with analogous principal component profiles.
The 8 brands of ready-to-cook grilled fish maintain well-preserved nutritional value, freshness and edible safety, while variations in raw materials and processing techniques among different brands give rise to significant product differences. This study aims to scientifically evaluate the overall quality of commercially available ready-to-cook grilled fish, clarify the current situation and challenges of ready-to-cook grilled fish, and provide a scientific basis for promoting the high-quality development of the ready-to-cook grilled fish industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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