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Chemical, volatile and textural attributes of a ready-to-eat fried loach (Misgurnus anguillicaudatus)

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Abstract

Loach (Misgurnus anguillicaudatus) from Heilongjiang Province, China, was processed via curing in brine solution and frying in soybean oil to obtain a ready-to-eat fried loach in this study. Some chemical, volatile, and textural indices of the fried loach were assessed to reflect its quality attributes. The fried loach had enhanced protein and lipid contents of 349.4 and 200.6 g/kg, respectively, and increased ash and NaCl contents, as the results of curing as well as frying-induced water loss and oil uptake. The fried loach also had the respective ratios of essential amino and fatty acids to total amino and fatty acids about 39 and 13 %. Protein fraction from the fried loach had amino acid profile similar to that of the fresh loach, indicating the frying had insignificant impact on loach protein. As the result of oil uptake, lipid fraction of the fried loach was different from that of the fresh loach in fatty acid profile, including higher oleic (46.4 vs. 44.8 %) and linoleic acids (12.4 vs. 3.6 %) but lower docosahexenoic (8.7 vs. 10.4 %) and arachidonic acids (0.8 vs. 2.8 %). In comparison with the fresh loach, the fried loach showed increased hardness, springiness, and chewiness by 65, 98, and 385 %, respectively. In addition, twenty-six volatiles of six types and twenty-eight volatiles of eight types were detected in the fresh and fried loaches, respectively; however, the furans and pyrazines arisen from the frying were only detectable in the fried loach.

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Acknowledgments

The authors thank the anonymous reviewers and editors for their valuable advices.

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Authors and Affiliations

  1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, People’s Republic of China

    Man-Li Lv & Xin-Huai Zhao

  2. Department of Food Science, Northeast Agricultural University, Harbin, 150030, People’s Republic of China

    Xin-Huai Zhao

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  1. Man-Li Lv
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Correspondence to Xin-Huai Zhao.

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Lv, ML., Zhao, XH. Chemical, volatile and textural attributes of a ready-to-eat fried loach (Misgurnus anguillicaudatus). Food Measure 10, 357–363 (2016). https://doi.org/10.1007/s11694-016-9314-3

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  • DOI: https://doi.org/10.1007/s11694-016-9314-3

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