Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives
The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in t...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523000317 |
| _version_ | 1797868271021588480 |
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| author | Qingqing Jiang Shiyu Huang Jianrong Ma Yufan Du Wenzheng Shi Mingfu Wang Xichang Wang Yueliang Zhao |
| author_facet | Qingqing Jiang Shiyu Huang Jianrong Ma Yufan Du Wenzheng Shi Mingfu Wang Xichang Wang Yueliang Zhao |
| author_sort | Qingqing Jiang |
| collection | DOAJ |
| description | The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p < 0.05). The released proteins accumulated with increasing time (p < 0.05). The TBARS value increased from 0.01 to 0.20 mg/kg after 10 h in 15 % NaCl solution (p < 0.05). The quality changes were mainly correlated to the shrinking or swelling of myofibers, extracellular spaces, and existential state of muscle proteins. In consideration of fish quality and increasing call for low sodium intake, it was recommended to prepare fillets below 9 % NaCl with short times. The finding provided instructions to obtain target quality properties from tilapia by controlling salting conditions. |
| first_indexed | 2024-04-09T23:53:18Z |
| format | Article |
| id | doaj.art-31f1162228d74765a9c549aa0b69df35 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:18Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-31f1162228d74765a9c549aa0b69df352023-03-17T04:34:24ZengElsevierFood Chemistry: X2590-15752023-03-0117100589Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectivesQingqing Jiang0Shiyu Huang1Jianrong Ma2Yufan Du3Wenzheng Shi4Mingfu Wang5Xichang Wang6Yueliang Zhao7College 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, ChinaCollege of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, ChinaInstitute for Advanced Study, Shenzhen University, Shenzhen 518000, ChinaCollege of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China; Corresponding author.The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p < 0.05). The released proteins accumulated with increasing time (p < 0.05). The TBARS value increased from 0.01 to 0.20 mg/kg after 10 h in 15 % NaCl solution (p < 0.05). The quality changes were mainly correlated to the shrinking or swelling of myofibers, extracellular spaces, and existential state of muscle proteins. In consideration of fish quality and increasing call for low sodium intake, it was recommended to prepare fillets below 9 % NaCl with short times. The finding provided instructions to obtain target quality properties from tilapia by controlling salting conditions.http://www.sciencedirect.com/science/article/pii/S2590157523000317MicrostructurePhysicochemical propertiesMass transferFish filletsSalting |
| spellingShingle | Qingqing Jiang Shiyu Huang Jianrong Ma Yufan Du Wenzheng Shi Mingfu Wang Xichang Wang Yueliang Zhao Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives Food Chemistry: X Microstructure Physicochemical properties Mass transfer Fish fillets Salting |
| title | Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives |
| title_full | Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives |
| title_fullStr | Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives |
| title_full_unstemmed | Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives |
| title_short | Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives |
| title_sort | insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives |
| topic | Microstructure Physicochemical properties Mass transfer Fish fillets Salting |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523000317 |
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