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Application of Taguchi method to improve the sous vide processed large yellow croaker ( Larimichthys crocea ) fillet product quality during cold storage
Author(s) -
Qiu Xujian,
Wu Yumeng
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15565
Subject(s) - fillet (mechanics) , food science , fish processing , sous vide , lipid oxidation , brine , flavor , taguchi methods , chemistry , fish fillet , cold storage , sensory analysis , fish <actinopterygii> , antioxidant , mathematics , fishery , biology , engineering , horticulture , biochemistry , mechanical engineering , statistics , organic chemistry
Abstract Large yellow croaker fish fillet was processed by the sous vide method. Many factors including salt, processing temperature and time, and rosemary extract antioxidant could influence the quality of this product during cold storage. Based on the Taguchi experimental design method, it showed that temperature and time, temperature and rosemary extract were the main factors that can influence the microorganism growth and the lipid oxidation progress, respectively. Temperature could also decrease the total volatile basic nitrogen, but also increased the weight loss. Rosemary extract showed antioxidant activity, but would have a negative effect on the sensory attributes. Brine treatment before processing could enhance the flavor of the product, but could also cause some weight loss. These information could be beneficial to sous vide processed fish fillet product quality improvement. Practical applications Aquacultured large yellow croaker required innovative processing methods to extend the shelf life and to improve the commercial value. Sous vide processing was one of the potential methods. Various processing parameters could influence the storage quality of sous vide processed large yellow croaker fish fillet product. This study demonstrated how each processing parameter could influence the quality attributes of this product during cold storage, which could be applied in fish product processing and storage.