Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting
In order to explore the quality changes of Alaska pollock fillet during salting, the Alaska pollock fillet were selected as raw materials and the drying conditions of Alaska pollock fillet were as follows: The amount of salt added was 100% (w/w), salting time was 15 days, and salting temperature was...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090002 |
| _version_ | 1811307537161519104 |
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| author | Yuexin JING Qing ZHANG Changwei MA Jian ZHANG Zhenduo LI Xin LIU Huihui LIU Yunping ZHAO Gongming WANG Fang LIU Min QU |
| author_facet | Yuexin JING Qing ZHANG Changwei MA Jian ZHANG Zhenduo LI Xin LIU Huihui LIU Yunping ZHAO Gongming WANG Fang LIU Min QU |
| author_sort | Yuexin JING |
| collection | DOAJ |
| description | In order to explore the quality changes of Alaska pollock fillet during salting, the Alaska pollock fillet were selected as raw materials and the drying conditions of Alaska pollock fillet were as follows: The amount of salt added was 100% (w/w), salting time was 15 days, and salting temperature was 10 ℃. The effects of different salting time on the quality of Alaska pollock fillets were studied with TBA, nitrite, fatty acid, free amino acid, tissue structure and volatile flavor compounds as indicators. The results showed that the TBA value of Alaska pollock fillet increased from 0.14 mg/kg to 0.26 mg/kg, the final content of nitrite which showed a trend of first increased and then decreased was 2.91 mg/kg. The total amount of saturated fatty acids in Alaska pollock fillet was slightly increased, the contents of pentacenoic acid and oleic acid in monounsaturated fatty acids significantly increased (P<0.05), and the contents of DHA and EPA in polyunsaturated fatty acids significantly decreased (P<0.05). The content of free amino acid showed a trend of first decreased and then increased. The macromolecular proteins which molecular weight was 100~245 kDa were gradually degraded, the content of actin which molecular weight was 48 kDa gradually increased and the proteins which molecular weight was less than 20 kDa were partially degraded. The cross section of muscle fibers of Alaska pollock fillet became irregular, muscle fibers contracted obviously, and the intercellular space first became larger and then smaller. The fishy components of Alaska pollock fillet decreased, and the contents of esters and alcohols increased. During the salting process of Alaska pollock fillets, the TBA value and nitrite of Alaska pollock fillet were within safe limits, the lipid oxidation was mainly polyunsaturated fatty acid oxidation, some macromolecular proteins were gradually degraded, the total amount of free amino acids increased in the middle and later stages of salting, the muscle fiber shrinked, the fishy smell decreased, and the overall flavor of fish meat was improved. |
| first_indexed | 2024-04-13T09:06:04Z |
| format | Article |
| id | doaj.art-e089527500aa44c4b0d00a7b70733615 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:06:04Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-e089527500aa44c4b0d00a7b707336152022-12-22T02:52:59ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-014312626910.13386/j.issn1002-0306.20210900022021090002-12Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During SaltingYuexin JING0Qing ZHANG1Changwei MA2Jian ZHANG3Zhenduo LI4Xin LIU5Huihui LIU6Yunping ZHAO7Gongming WANG8Fang LIU9Min QU10Shandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100000College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100000Shandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaShandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaShandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaShandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaShandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaShandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaShandong Marine Resources and Environment Research Institute, Yantai 264006, ChinaYantai Sanjiang aquatic products Co., Ltd., Yantai 264006, ChinaIn order to explore the quality changes of Alaska pollock fillet during salting, the Alaska pollock fillet were selected as raw materials and the drying conditions of Alaska pollock fillet were as follows: The amount of salt added was 100% (w/w), salting time was 15 days, and salting temperature was 10 ℃. The effects of different salting time on the quality of Alaska pollock fillets were studied with TBA, nitrite, fatty acid, free amino acid, tissue structure and volatile flavor compounds as indicators. The results showed that the TBA value of Alaska pollock fillet increased from 0.14 mg/kg to 0.26 mg/kg, the final content of nitrite which showed a trend of first increased and then decreased was 2.91 mg/kg. The total amount of saturated fatty acids in Alaska pollock fillet was slightly increased, the contents of pentacenoic acid and oleic acid in monounsaturated fatty acids significantly increased (P<0.05), and the contents of DHA and EPA in polyunsaturated fatty acids significantly decreased (P<0.05). The content of free amino acid showed a trend of first decreased and then increased. The macromolecular proteins which molecular weight was 100~245 kDa were gradually degraded, the content of actin which molecular weight was 48 kDa gradually increased and the proteins which molecular weight was less than 20 kDa were partially degraded. The cross section of muscle fibers of Alaska pollock fillet became irregular, muscle fibers contracted obviously, and the intercellular space first became larger and then smaller. The fishy components of Alaska pollock fillet decreased, and the contents of esters and alcohols increased. During the salting process of Alaska pollock fillets, the TBA value and nitrite of Alaska pollock fillet were within safe limits, the lipid oxidation was mainly polyunsaturated fatty acid oxidation, some macromolecular proteins were gradually degraded, the total amount of free amino acids increased in the middle and later stages of salting, the muscle fiber shrinked, the fishy smell decreased, and the overall flavor of fish meat was improved.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090002saltedalaska pollock filletqualityflavorsafety |
| spellingShingle | Yuexin JING Qing ZHANG Changwei MA Jian ZHANG Zhenduo LI Xin LIU Huihui LIU Yunping ZHAO Gongming WANG Fang LIU Min QU Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting Shipin gongye ke-ji salted alaska pollock fillet quality flavor safety |
| title | Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting |
| title_full | Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting |
| title_fullStr | Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting |
| title_full_unstemmed | Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting |
| title_short | Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting |
| title_sort | changes of quality and flavor compounds in alaska pollock fillet during salting |
| topic | salted alaska pollock fillet quality flavor safety |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090002 |
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