Work

Structural evolution in desalting Merluccius hubbsi fillets: comparative analysis of varied salting techniques

Year: 2024

Type: article

Abstract: This study investigates the reversible and irreversible structural changes in proteins induced by different salting methods (brining, mixed salting, and dry salting) during the desalting process of Merluccius hubbsi fillets. We focused on mass changes, water content, and NaCl content, employing mathematical models for kinetic analysis and sorption isotherms. Image analysis was utilised to examine tissue microstructure and texture profile analysis assessed the mechanical properties. Our results indicate that salting methods significantly influence mass changes and yield during desalting. Specifically, brining led to the highest weight gain due to controlled salt absorption and enhanced water retention. The Peleg model accurately described NaCl and water content dynamics during desalting. Microscopic analysis revealed substantial structural alterations, while mechanical properties showed significant differences; dry and mixed salting methods caused notable tissue damage and protein denaturation. These findings provide valuable insights for enhancing salting processes and improving the quality of desalted seafood products.

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17440

Authors: Marion Daniela Marchetti, Analía Belén García Loredo

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, National University of Mar del Plata

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: bronze

Funders: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Mar del Plata, Agencia Nacional de Promoción Científica y Tecnológica