Quality changes and the underlying physicochemical and microscopic mechanisms in black carp (Mylopharyngodon piceus) under various brining conditions
Year: 2024
Type: article
Abstract: Effects of NaCl concentration (0.5 mol/L, 1.0 mol/L, 1.5 mol/L, and 2.0 mol/L) and brining time (1 h, 2 h and 3 h) on the water holding capacity, color, texture and the potential mechanisms were investigated in black carp. Brining in higher NaCl concentrations (1.5 mol/L and 2.0 mol/L) decreased the yield of black carp fillets. Brining in 0.5 mol/L NaCl solution increased the water weight, but the water holding capacity was significantly lower than other conditions ( p < 0.05). High salt concentration and long brining time promoted protein denaturation and degradation. Brining in 1.0 mol/L NaCl solution for 1 h could maintain better integrity of myofibers and promote the conversion of free water to bound and immobilized water. At this time, the fish fillets had better water holding capacity (90.78%), springiness (0.94) and cohesiveness (0.57). The improved water holding capacity and textural properties of black carp fillets were attributed to the modified microstructure and physicochemical properties, promoting the conversion of free water to bound and immobilized water. The present results could be a reference for the processing and quality control of lightly salted aquatic products.
Source: LWT
Authors: Shiyu Huang, Xinyuan Han, Jianrong Ma, Wenzheng Shi, Xichang Wang, Qingqing Jiang
Institution: Shanghai Ocean University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4403302900