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鲳鱼纯鱼肉重组制品的研制及其品质特性的研究.docx

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鲳鱼纯鱼肉重组制品的研制及其品质特性的研究 Abstract Recombinantproductshavebecomeincreasinglypopularinthefoodindustry.Thisstudyaimedtoinvestigatethedevelopmentofarecombinantproductmadefrompurefishmeatofredsnapperanditsqualitycharacteristics.Thestudyfocusedondeterminingtheeffectofvariousconcentrationlevelsofredsnapperfishmeatonthephysicochemicalandsensoryattributesoftherecombinantproduct. Thestudywascarriedoutbydevelopingaformulawithaspecificratioofredsnapperandotheringredients,andthenvaryingtheratiooffishmeatintheformula.Thephysicochemicalattributesoftheproduct,includingmoisture,protein,fat,ash,andpH,wereanalyzed,whilethesensoryattributes,includingappearance,texture,aroma,andtaste,wereevaluatedbyatrainedsensorypanelusinga9-pointhedonicscale. Theresultsshowedthatincreasingtheconcentrationofredsnapperfishmeatintherecombinantproductledtoanincreaseinproteincontent,whilemoistureandfatcontentdecreased.ThepHoftheproductsignificantlydecreasedwiththeadditionofredsnapperfishmeat.Sensoryanalysisrevealedthatthetexture,aroma,andtasteoftherecombinantproductimprovedwhentheconcentrationofredsnapperfishmeatincreasedfrom10%to30%. Inconclusion,theresultsofthisstudyindicatedthatusingpureredsnapperfishmeatinrecombinantproductscanimprovetheirqualitycharacteristics.Thestudyrecommendedfurtherresearchontheoptimizationoftheconcentrationofredsnapperfishmeattoachievethedesiredphysicochemicalandsensoryattributesoftherecombinantproduct. Keywords:recombinantproduct,fishmeat,redsnapper,physicochemicalattributes,sensoryattributes Introduction Recombinantproductshavebecomeincreasinglypopularinthefoodindustryduetotheirabilitytoimprovethequalitycharacteristicsoffoodproducts.Recombinantproductsaremadebyusingacombinationofdifferentfoodingredientstocreateanewproductwithuniquecharacteristics.Theuseofrecombinantproductshasbeenwidelyadoptedinthemeatindustry,wheretheyareusedtoimprovethetextureandflavorofmeatproducts(Al-Nahhal,2018). Fishisanimportantsourceofproteinandisconsumedallovertheworld.Theuseoffishinthedevelopmentofrecomb