Effect of light salting and vacuum packaging on the quality characteristics of black carp fillets and its underlying mechanisms were studied under repeated freeze-thaw conditions. The content of frozen water decreased from 73.51% to 59.20% in lightly salted fillets (group S) and to 52.50% in lightly salted and vacuum packaged fillets (group V) after 7 freeze-thaw cycles. Vacuum packaging retarded discoloration and lipid oxidation in lightly salted fillets. After 3 or more freeze-thaw cycles, the thiobarbituric acid reactive substances value in group V was less than half that in group S (p < 0.05). Overall, the combination of light salting and vacuum packaging improved the freeze-thaw stability of black carp fillets, as manifested by high water-binding index, low thawing loss, high springiness, low lipid oxidation degree, and high structural integrity. The finding could provide a new and crucial reference for improving the quality of frozen freshwater fish.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2025.143776 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Improving freeze-thaw stability of black carp (Mylopharyngodon piceus) fillets by light salting combined with vacuum packaging:Emphasis on oxidative and structural properties.
Food Chem
March 2025
College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China; Hunan Xiweijia Biotechnology Co. Ltd., Yueyang 414000, China. Electronic address:
Effect of light salting and vacuum packaging on the quality characteristics of black carp fillets and its underlying mechanisms were studied under repeated freeze-thaw conditions. The content of frozen water decreased from 73.51% to 59.
View Article and Find Full Text PDFIntegration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt.
Food Chem
April 2025
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile of the cured sea bass.
View Article and Find Full Text PDFPotassium-Based Sodium Substitutes Impact the Sodium and Potassium Content of Foods.
J Ren Nutr
January 2025
Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada. Electronic address:
Objective: Potassium-based sodium substitutes (PBSS) can be used to replace sodium during food processing. How potassium and sodium content is associated with PBSS is not known. The objectives of the study were to describe the prevalence of PBSS by sodium content claim category and describe how PBSS are associated with sodium and potassium concentrations by sodium level.
View Article and Find Full Text PDFMechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses.
Food Chem
March 2024
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product.
View Article and Find Full Text PDFUltrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics.
Ultrason Sonochem
November 2023
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Guangxi College and University Key Laboratory Development and High-value Utilization of Buibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi 535000, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China. Electronic address:
The purpose of this study was to evaluate the effects of ultrasonic pretreatment on the quality of cured sea bass. Compared to static marination, ultrasonication significantly increased the rate of NaCl transfer, reduced the hardness and chewiness of fish, and improved water retention. Microstructural observations revealed that the sea bass muscle fibers were severely fragmented, with their borders becoming increasingly blurred with increasing ultrasonic intensity.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!