Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
文献类型： 外文期刊
作者： Bai, Hengli 1 ; Li, Laihao 1 ; Wu, Yanyan 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Cai, Qiuxing 2 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High Value Utili, Qinzhou 535000, Guangxi, Peoples R China
3.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
关键词： Ultrasound -assisted curing; Sea bass; Low -salt curing; Flavor; Microstructure
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.4； 五年影响因子：8.0 ）
ISSN： 1350-4177
年卷期： 2023 年 100 卷
页码：
收录情况： SCI
摘要： The purpose of this study was to evaluate the effects of ultrasonic pretreatment on the quality of cured sea bass. Compared to static marination, ultrasonication significantly increased the rate of NaCl transfer, reduced the hardness and chewiness of fish, and improved water retention. Microstructural observations revealed that the sea bass muscle fibers were severely fragmented, with their borders becoming increasingly blurred with increasing ultrasonic intensity. In addition, ultrasound-assisted marination significantly increased the degradation of proteins, total free amino acid levels, and relative levels of volatile flavor substances such as aldehydes and esters. Therefore, the use of an appropriate ultrasound treatment for the salt curing of fish has a positive effect on the textural and flavor characteristics of sea bass, with the most optimal approach being 300.W ultrasound treatment for 60 min. Overall, the results of this study provide technical evidence for improving the quality of lightly cured low-salt content seafood.
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