Work

Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth Culter

Year: 2026

Type: article

Abstract: 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.

Source: Foods

DOI: 10.3390/foods15111889

Authors: Yujie Lei, Xiaomei Gao, Wei Yu, Yu Qiao, Sha Cai, Xin Li

Institution: Hubei Academy of Agricultural Sciences

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499