Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath

Hung-Chia Chang; Ren-Xian Wong

doi:10.1016/j.foodchem.2011.11.116

Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath

Food Chem. 2012 Jun 1;132(3):1340-1345. doi: 10.1016/j.foodchem.2011.11.116. Epub 2011 Dec 6.

Authors

Hung-Chia Chang¹, Ren-Xian Wong²

Affiliations

¹ Department of Food Science, National Penghu University of Science and Technology, 300 Liu-he Rd., Ma-Gong, Penghu 880, Taiwan. Electronic address: changhc@npu.edu.tw.
² Department of Food Science, National Penghu University of Science and Technology, 300 Liu-he Rd., Ma-Gong, Penghu 880, Taiwan.

PMID: 29243620
DOI: 10.1016/j.foodchem.2011.11.116

Abstract

The present study investigated the tenderisation effects ultrasound processing (UT) on farmed cobia sashimi. Age-treated cobia trunk muscles (AT) were used as the control. The pH, total volatile base nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances, ATP catabolism components, K₁ value, and texture were evaluated. The texture of AT sashimi reached the optimal firmness range with 8.53N at day 7. However, AT samples could not be served raw after day 7 because of their poor freshness indexes, including a TVBN value of 18.53g/100g, a TMAN value of 3.25mg/100g, and a TBARS value 0.983MDAmg/100g. Moreover, the K₁ value of AT sashimi was 20.21% at day 5. UT was employed to efficiently tenderise cobia sashimi with an initial firmness of 9.70-7.82N after 90min of treatment. The results of this study indicate that UT accelerates the biochemical reaction rate, as evidenced by the increases in the TVBN, TMAN, and TBARS contents; however, these values were very low. The results of this study could provide basic information for the development of a novel ultrasonic tenderisation technique in raw seafood designed for restaurants and consumers.

Keywords: Freshness index; Sashimi; Texture; Ultrasound.