Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-07-23 DOI:10.1016/j.fbp.2024.07.018

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Abstract

The objective of this research was to investigate the effect of salt pretreatment (1 % and 2 %) on the physicochemical properties, sensory characteristics and safety indices of largemouth fillets during superchilling storage. During superchilling storage, the 2 % group had the lowest values of ice crystal formation temperature, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable counts (TVC), and the deterioration of fish quality in the 2 % group was significantly slower than that in the 1 % group (P<0.05). At the later stage of storage, low-field nuclear magnetic resonance (LF NMR) results showed that moisture in the fish fillets showed a mixture of ice crystals and water, and TBA, TVB-N, and TVC values were significantly higher in the salt-treated group (P<0.05); the proteins interacted with unfrozen fractions to form relatively ordered structures, which promoted the intensity of protein bands. The pH of the fillets transferred from neutral to weakly acidic throughout the period of storage, and the L*, W and b* values of the 2 % group were significantly lower (P<0.05) than those of the other two groups. The results of shear force, microstructure and western blot (WB) indicated that salt pretreatment significantly improved fillet tenderness and odor. These indicated that the ideal salt pretreatment concentration and quality of the bass fillets for superchilled storage were 2 % and 21 d, respectively. This study provides a theoretical basis for the application of the preservation of aquatic products.

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用氯化钠预处理大口鲈鱼片在超冷贮藏期间的质量跟踪

本研究旨在探讨盐预处理（1% 和 2%）对大口鱼片在超冷贮藏期间的理化特性、感官特征和安全指数的影响。在超冷贮藏过程中，2%组的冰晶形成温度、硫代巴比妥酸（TBA）、总挥发性碱基氮（TVB-N）和总存活数（TVC）值最低，且 2%组的鱼肉品质恶化速度明显慢于 1%组（P<0.05）。在贮藏后期，低场核磁共振（LF-NMR）结果显示，鱼片中的水分显示为冰晶和水的混合物，盐处理组的 TBA、TVB-N 和 TVC 值明显较高（P<0.05）；蛋白质与未冷冻馏分相互作用形成相对有序的结构，从而提高了蛋白质条带的强度。在整个贮藏期间，鱼片的 pH 值由中性转为弱酸性，2%组的 L 值、W 值和 b 值明显低于其他两组（P<0.05）。剪切力、微观结构和 Western 印迹（WB）结果表明，盐预处理可显著改善鱼片的嫩度和气味。这些结果表明，鲈鱼片在超冷贮藏中的理想盐预处理浓度和质量分别为 2% 和 21 d。该研究为水产品的保鲜应用提供了理论依据。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.