@article{PAN2024, 
author = {Zhuoguan PAN and Zhiqin WU and Sinan ZHOU and Yingying XIAO and Siying CAO and Min ZHANG and Aimei ZHOU},
title = {Effects of Different Treatments on the Quality Characteristics of Nemipterus virgatus Sausages during Refrigerated Storage},
year = {2024},
journal = {Food Science},
volume = {45},
number = {19},
pages = {172-181},
keywords = {Nemipterus virgatus surimi, treatment, freshness, quality characteristics, refrigerated storage},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240225-119},
doi = {10.7506/spkx1002-6630-20240225-119},
abstract = {This study aimed to compare the effects of optimal medium-high pressure coupled with heat treatment (OPH), optimal ultra-high pressure treatment (OP) and traditional two-stage heat treatment (H) on the quality characteristics of Nemipterus virgatus sausages during a refrigerated storage period of 60 days. During storage, changes in freshness indexes such as total bacterial count, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid (TBA) value, pH and conductivity were determined as well as gel properties such as gel strength, water-holding capacity, whiteness and textural properties. The results showed that the total bacterial count, TVB-N content, TBA, conductivity and cooking loss of sausages increased gradually with storage time, while the sensory score, water-holding capacity, whiteness, gel strength, and textural properties progressively decreased. The pH increased first and then decreased. On the 60th day of refrigeration, TVB-N content was 14.04% and 27.12% lower and TBA value was 11.76% and 23.73% lower in the OPH treatment group than in the H and OP treatment groups, respectively. Additionally, the gel strengths of the H, OPH, and OP treatment groups were 2365.82, 3229.36 and 1905.53 g·cm, respectively, and their water-holding capacities were 71.25%, 74.03% and 68.86%, respectively. In summary, OPH treatment was able to better maintain the quality of fish sausages and slow down flavor changes during refrigerated storage.}
}