Table 1.
Changes in texture parameters of freeze-thawed fish fillets.
| Texture Parameters | Times | CK | TP | HP1 | HP2 |
|---|---|---|---|---|---|
| Hardness (N) | 1 | 2.92 ± 0.47 Ab | 3.63 ± 0.07 Aa | 3.33 ± 0.18 Aa | 3.27 ± 0.06 Aa |
| 3 | 2.31 ± 0.09 ABc | 3.17 ± 0.13 Ba | 3.12 ± 0.15 ABa | 2.70 ± 0.13 Bb | |
| 5 | 2.08 ± 0.14 Bb | 2.48 ± 0.12 Cab | 2.72 ± 0.21 Ba | 2.66 ± 0.18 Ba | |
| 7 | 1.97 ± 0.06 Ba | 2.28 ± 0.05 Ca | 2.28 ± 0.09 Ba | 2.27 ± 0.11 Cb | |
| Springiness (mm) | 1 | 4.22 ± 0.15 Ac | 4.43 ± 0.16 Ab | 4.84 ± 0.11 Aa | 4.40 ± 0.10 Ab |
| 3 | 2.93 ± 0.08 Bc | 4.63 ± 0.21 Aa | 4.24 ± 0.16 Bab | 4.11 ± 0.14 Ab | |
| 5 | 2.42 ± 0.04 Cc | 3.71 ± 0.15 Bab | 3.80 ± 0.08 Ba | 3.48 ± 0.07 Ab | |
| 7 | 0.63 ± 0.06 Db | 1.21 ± 0.22 Ca | 0.85 ± 0.05 Ca | 0.99 ± 0.08 Ca |
CK: fillets in distilled water; TP: fillets in tea polyphenol; HP1: fillets in 1% bone hydrolysates; HP2: fillets in 2% bone hydrolysates. Different capital letters indicate that the results in freeze–thaw cycles at the same treatment differ significantly (p < 0.05). Different lowercase letters indicate that the results in different treatments at the same freeze–thaw cycle differ significantly (p < 0.05).