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

Figures & data

Table 1. The changes of moisture indexes in mandarin fish fermentation.

Fermentation days	0	1	3	5	7	9
Weight loss ratio (%)	–	8.09 ± 0.01^a	13.29 ± 0.02^b	8.06 ± 0.05^a	11.67 ± 0.02^c	10.74 ± 0.06^d
Water content (%)	77.72 ± 0.01^a	68.58 ± 0.01^b	65.46 ± 0.01^b	59.73 ± 0.05^c	59.50 ± 0.03^c	55.87 ± 0.04^c
Water loss rate (%)	11.47 ± 0.21^a	1.17 ± 0.62^b	0.08 ± 0.17^c	0 ± 0.03^c	0.90 ± 0.18^c	0.65 ± 0.09^bc
Water holding (%)	85.63 ± 0.32^a	97.51 ± 0.93^b	99.68 ± 0.26^cd	99.92 ± 0.04^d	98.81 ± 0.32^dbc	98.53 ± 0.17^bc
Cooking loss rate (%)	15.31 ± 0.54^a	4.74 ± 0.35^b	9.48 ± 0.48^c	11.91 ± 0.94^d	8.59 ± 0.22^c	6.45 ± 0.55^b

Note: Different letters in counterparts for the significant difference (P < 0.05).

Table 2. The correlation of moisture indexes.

Projects	Weight loss rate	Water content	Water loss rate	Water holding	Cooking loss rate
Days	0.617	−0.932**	−0.588	0.602	−0.951**
Weight loss rate		−0.764	−0.906*	0.911*	−0.725
Water content			0.826*	−0.837*	0.997**
Water loss rate				−0.998**	0.787
Water holding					−0.795

*Significant correlation at P < 0.05, **significant correlation at P < 0.01.

Table 3. Changes in distributions of T₂ relaxation time in the stinky mandarin fish fermentation.

Days	0	1	3	5	7	9
T21 (ms)	0.24 ± 0.01^a	0.39 ± 0.03^b	0.32 ± 0.01^c	0.24 ± 0.01^a	0.27 ± 0.01^ac	0.24 ± 0.00^a
T2 (ms)	6.51 ± 0.12^a	7.38 ± 0.13^b	6.02 ± 0.25^a	8.13 ± 0.23^c	6.95 ± 0.27^b	6.10 ± 0.16^a
T23 (ms)	42.77 ± 0.70^a	48.87 ± 0.74^b	39.68 ± 0.40^c	51.39 ± 0.69^b	45.61 ± 1.29^d	40.26 ± 1.26^ac
T24 (ms)	440.19 ± 18.31^ac	572.07 ± 23.68^b	349.31 ± 13.27^c	520.53 ± 42.46^ab	551.45 ± 35.47^b	439.42 ± 21.77^ac

Note: Different letters in counterparts for the significant difference (P < 0.05).

Table 4. Changes of groups moisture in the stinky mandarin fish fermentation.

Days	0	1	3	5	7	9
A21 (%)	2.51 ± 0.15^a	2.99 ± 0.22^ab	3.53 ± 0.22^bc	3.79 ± 0.17^c	3.52 ± 0.23^bc	4.01 ± 0.22^c
A22 (%)	2.32 ± 0.07^a	2.20 ± 0.02^ab	1.99 ± 0.06^b	3.43 ± 0.10^c	2.86 ± 0.06^d	2.42 ± 0.19^a
A23 (%)	93.65 ± 0.33^a	93.70 ± 0.19^a	92.48 ± 0.05^b	91.42 ± 0.39^c	92.58 ± 0.27^b	92.18 ± 0.35^bc
A24 (%)	1.12 ± 0.20^ab	1.06 ± 0.07^a	2.00 ± 0.18^b	1.05 ± 0.22^a	0.84 ± 0.13^a	1.48 ± 0.12^a

Note: Different letters in counterparts for the significant difference (P < 0.05).

Figure 1. Changes in distributions of T₂ relaxation time in the stinky mandarin fish fermentation.

Figure 2. (A) Changes of hardness and chewiness in the stinky mandarin fish fermentation. (B) Changes of cohesiveness, springiness, and resilience in the stinky mandarin fish fermentation. (C) Changes of adhesiveness in the stinky mandarin fish fermentation. (D) Changes of gumminess in the stinky mandarin fish fermentation.

Table 5. The correlation of between T₂ relaxation time and texture.

Projects	Hardness	Adhesiveness	Springiness	Cohesiveness	Gumminess	Chewiness	Resilience
Days	0.649**	−0.853**	0.606**	0.018	0.730**	0.627**	0.389
T21	−0.789**	0.456	−0.252	−0.596**	−0.747**	−0.773**	−0.480*
T22	−0.108	0.342	−0.037	−0.353	−0.432	−0.114	−0.392
T23	−0.168	0.386	−0.193	−0.453	−0.514*	−0.315	−0.618**
T24	−0.002	0.12	−0.357	−0.417	−0.282	−0.218	−0.505*

Note: **At the 0.01 level significantly correlated, * significant correlation at the 0.05 level.