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

文献类型： 外文期刊

作者： Shi, Gangpeng 1 ; Ouyang, Yu 4 ; Wang, Chao 5 ; Shi, Liu 1 ; Chen, Sheng 1 ; Guo, Xiaojia 1 ; Xiong, Guangquan 1 ; Qiao, Yu 1 ; Chen, Lang 1 ; Li, Xin 1 ; Wang, Lan 1 ; Ab, Wenjin Wu 1 ;

作者机构： 1.Hubei Acad Agr Sci, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

2.Hubei Innovat Ctr Agr Sci & Technol, Agroprod Proc Res Sub Ctr, Wuhan, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

4.Hubei Three Gorges Polytech, Agr Coll, Yichang 443000, Peoples R China

5.Hubei Univ Technol, Sch Bioengn & Food Sci, Wuhan 430068, Peoples R China

关键词： Superchilling storage; Salt pre-treated; Largemouth bass fillets; Quality preservation

期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0960-3085

年卷期： 2024 年 147 卷

页码：

收录情况： SCI

摘要： 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*, Wand 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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