@article{FANG2024, 
author = {Xiaoyu FANG and Yike XUE and Shanbai XIONG and Tao YIN and Ru LIU and Juan YOU},
title = {Effect of Water Activity-Lowering Agents on the Quality of Semi-Dried Blunt Snout Bream},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {8},
pages = {48-55},
keywords = {semi-dried blunt snout bream, water activity-lowering agents, water state, immobilized water, quality},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240531-129},
doi = {10.7506/rlyj1001-8123-20240531-129},
abstract = {The effect of different water activity (aw)-lowering agents on the water state and quality of semi-dried blunt snout bream was studied by measuring its aw, water state, total viable counts (TVC), yeast count, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, and sensory scores. The results showed that the type and amount of aw-lowering agents had a significant impact on the aw, water state and physicochemical indicators of semi-dried blunt snout bream, the latter effect being more pronounced than the former one. Trehalose, sorbitol and glycerol reduced the aw, glycerol being the most effective among the aw-lowering agents. When 6% glycerol was added, the aw was reduced from 0.917 to 0.873. With increasing amounts of added trehalose, sorbitol and glycerol, the T22 significantly decreased (P < 0.05), but the T23 did not significantly change. The proportion of immobilized water increased significantly (P < 0.05), whereas the proportion of free water decreased significantly (P < 0.05). Relative to the control group, the TVC, yeast count, TVB-N content, and TBARS value were significantly reduced (P < 0.05) with increasing addition of aw-lowering agents, and the optimal values of these parameters were obtained with the addition of 6% glycerol. To sum up, the addition of aw-lowering agents could effectively reduce water freedom and fluidity and slowed down the quality deterioration of semidried blunt snout bream.}
}