Textural properties of stinky mandarin fish (Siniperca chuatsi) during fermentation: effects of the state of moisture

Abstract

Stinky mandarin fish is a nutritious fermented dish widely consumed in China. We evaluated changes in mandarin fish’ (Siniperca chuatsi) moisture and texture during fermentation to determine why the dish has a unique flavor. The moisture content was analyzed by the direct drying method and low-field nuclear magnetic resonance. Change in the hardness, chewiness, resilience, elasticity, gumminess, and adhesiveness of the meat was measured using a texture analyzer, and all improved gradually during fermentation. The moisture content decreased from 77.72% to 55.50%, water-holding capacity increased from 85.63% to 98.81%, and cooking loss decreased and then increased. Bound water and intermediate water content changed little, whereas free water content decreased significantly and intercellular binding increased.