Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1889: Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth Culter
Foods doi: 10.3390/foods15111889
Authors:
Yujie Lei
Xiaomei Gao
Wei Yu
Yu Qiao
Sha Cai
Xin Li

To improve the fish quality of air-drying topmouth culter, this study was carried out to add 0.2 wt% of antioxidants (tebutylhydroquinone (TBHQ) and tea polyphenol (TP)) in combination with salt to salinate topmouth culter and to investigate the effect of antioxidants on the quality as well as structural characteristics of topmouth culter during air-drying at 25 °C for 24 h. The water content of the fish ranged from 63.45% to 66.01% when air-dried for 24 h. During air-drying, the water content decreased by 10%, water activity decreased, and the proportion of bound water increased slightly. The loss of water in the fish led to a dense structure and a significant increase in firmness and chewiness. The air-dried fish had reduced brightness and increased redness and yellowness. In addition, the results showed that the addition of 0.2 wt% of TP and/or TBHQ reduced the chemical spoilage of salted air-dried fish, as reflected in total volatile basic nitrogen (TVBN), thiobarbituric acid-reactive substances (TBARS), and total viable count (TVC) and biogenic amine content, thus maintaining the quality of the fish meat. This study can provide a theoretical basis and value for the practical use of antioxidants in salted air-dried topmouth culter.