Russian sturgeon (Acipenser gueldenstaedtii) is one of the oldest fish in evolutionary adaptation, which is famous for its caviar and meat (Li et al., 2017). In recent years, sturgeon aquaculture develops rapidly, especially in China, sturgeon production accounts for 85% of the global production (Chen et al., 2020). Notably, most researchers focus on caviar, ignoring the meat which accounts for 40% of the fish weight. Sturgeon meat is particularly noted for high protein content and enrichment of essential amino acids and polyunsaturated fatty acids (Wang et al., 2019). In order to improve the utilization rate of meat and retain the original nutrient value for some time, it is necessary to find suitable processing methods. Salting is a widely accepted method to provide the extension of the shelf life and maintain or improve the food quality (Jiang, Jia, et al., 2019). The salt concentration and time can affect the solubility and deterioration of muscle protein, influencing the structure of intracellular and extracellular matrix to change the physical properties such as yield, water-holding capacity (WHC), and appearance (Barat

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