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In this study, effects of different steaming conditions (temperature-time scales) on quality characteristics of cooked whitefish (Coregonus peled) were characterized to guide product development. Investigation of three cooking conditions, including 60 C (3-20 min) 80 C (1-12 min) and 100 C (1-6 min) indicated that properties including textural properties, cooking loss, color change, water holding capacity (WHC), and protein content were all significantly correlated to the cooking condition.

One in every twelve people worldwide suffers from dysphagia that affects the swallowing mechanism and some patients require a special texture‐modified food for their sustenance. Fish is a great source of nutrients and proteins, however the commercially dysphagia diet made from fish is limited. This study investigated the textural characteristics of a soft fish paste produced from steamed grass carp fillet with different the water addition, grinding cycles and ratio of starch with the mixture of steamed fillet and water, following International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines and other instruments. The water addition and particle size affected the physical properties, and the starch had a certain masking effect on fishy odor. The mixture of steamed fish fillets and water (91:9 wt/wt) was ground in a colloid mill for 3 cycles. The fish paste was then sterilized by adding sugar, salt, and starch in the mixture (ratios of 0.5:100, 0.5:100, and 0.6:100, wt/wt, respectively) and mixing well. The paste conformed to Level 4‐pureed and extremely thick of IDDSI framework. The fish paste product had a light fishy odor that was acceptable to sensory specialists.

Frozen-stored fish mince tend to have poor gelling ability due to significant myosin denaturation caused by freezing. In this study, microbial transglutaminase (MTGase) was used to improve the quality of fish mince gel products made from frozen-stored longtail southern cod (LSC). The gel strength of the gel product increased with the addition of MTGase and reached a plateau value of ~19 N mm beyond 300 U/kg of MTGase, at the same condition, T 22 was reduced from 57.22 to 49.77 ms, T 23 was reduced from 1,273.88 to 1,072.27 ms. As the MTGase addition increased from 0 to 400 U/kg, the hardness of the fish surimi gel increased from 14.52 to 21.36 N, and the microstructure changed from loose to dense, respectively. This study showed that MTGase could promote gelation to improve the quality of frozen-stored LSC fish mince gel, especially at 300 U/kg, which potentially can be utilized to produce good surimi gel products out of frozen-stored fish.

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The global production of farmed Atlantic salmon amounts to over 2 million tons per year. Consumed all over the world, salmon is not only delicious but also nutritious. This paper deals with the relationship between moisture content, low-field nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and sensory evaluation in the baking process of salmon. An artificial neural network (ANN) model has been established to simulate the change of moisture content and energy consumed in the baking process. Through the study of LF-NMR, SEM, and sensory evaluation, it was found that the change of sensory indexes was consistent with the results observed by LF-NMR and SEM. With the increase of temperature, muscle fibers contracted, the interstices increased, the rate of water loss increased, and the sensory score decreased. Initial moisture content, baking time, baking temperature, baking humidity, and baking air velocity were employed as the baking control parameters for the ANN. ANN can be used to determine the moisture content and energy consumed of baking salmon. The best network topology occurred with 5 input layer neurons, 17 hidden layer neurons, and 2 output layer neurons, and the MSE was 0.00153, and Rall was 0.99661. According to the experiment, it was demonstrated that the ANN is a reliable software-based method.

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