Improving freeze-thaw stability of black carp (Mylopharyngodon piceus) fillets by light salting combined with vacuum packaging:Emphasis on oxidative and structural properties

Abstract

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.