Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets
文献类型： 外文期刊
作者： Xia, Yuting 1 ; Zhang, Wei 1 ; Shi, Gangpeng 1 ; Wang, Chao 1 ; Wang, Lan 3 ; Shi, Liu 3 ; Chen, Sheng 3 ; Chen, Lang 3 ; Guo, Xiaojia 3 ; Wu, Wenjin 3 ; Ding, Anzi 3 ; Zhang, Yun 2 ; Xiong, Guangquan 3 ;
作者机构： 1.Hubei Univ Technol, Sch Bioengn & Food Sci, Wuhan 430068, Peoples R China
2.Hubei Univ Econ, Coll Tourism & Hotel Management, Wuhan 430205, Peoples R China
3.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Farm Prod Proc Res Subctr Hubei Innovat Ctr Agr Sc, Key Lab Agr Prod Cold Chain Logist,Minist Agr & Ru, Wuhan 430064, Peoples R China
关键词： Channa argus; Ultrasound assisted brining; Water molecule distribution; Tissue microstructure; Protein property
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.9； 五年影响因子：3.2 ）
ISSN： 1226-7708
年卷期： 2024 年
页码：
收录情况： SCI
摘要： The change of quality characteristics in snakehead fillets were investigated during brining, ultrasound, and ultrasound-assisted brining processing. Results showed that ultrasound and brine had significantly impact on the tissue microstructure and the color parameter of fillets. Compared to 60-min marination in deionized water, the shear force was reduced by 17.67 g by ultrasound, compared to 80-min marination in deionized water, the shear force was reduced by 28.68 g by brine. Brine significantly increased the water-holding capacity of fish fillets. Ultrasound resulted in increased random coils, beta-turn and hydrophobic interaction, while brine significantly promoted the formation of the alpha-helix structure. The increase of the thermal stability of the myosin head was due to the synergistic effect of ultrasound and brine, but the decrease of the thermal stability of actin only associated with brine. The study provides the reference for the application of ultrasound-assisted brining technology to aquatic industry.
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