Assessment of the Effects of Salt and Salicornia herbacea L. on Physiochemical, Nutritional, and Quality Parameters for Extending the Shelf-Life of Semi-Dried Mullets (Chelon haematocheilus)

Abstract

Mullet, a coastal fish species, is commonly used as a salted dried fish in many countries, including Korea, Japan, and the southeastern United States. The purpose of this investigation was to develop high-quality products of salted semi-dried mullet (SSDM) using natural salt and Salicornia herbacea L. (SAL). The antioxidant activity of SAL was investigated by in vitro studies. The physicochemical and nutritional characteristics of fresh mullet (FM), salted control (SSDM-CON), and SAL-treated (SSDM-SAL) mullet groups were analyzed. The moisture, ash, and crude protein contents were significantly increased in the SSDM-SAL group, whereas the salinity was decreased when compared with the SSDM-CON group. Lipid oxidation occurred in the FM and SSDM groups, as indicated by the increase in peroxide (PV), acid (AV), and thiobarbituric acid reactive substance (TBARS) values during the storage period. The protein pattern on the sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed similarities between the groups, while the amino acid and fatty acid contents also varied in the FM and SSDM groups depending on their processing methods. Initially, the total bacterial count was significantly higher in the SSDM groups than in the FM group. However, the SSDM-SAL group had a markedly lower total bacteria count than the FM and SSDM-CON groups during 21 days of refrigerated storage. This result indicates that SAL treatment can improve mullet’s safety from microorganisms, includes beneficial biochemical parameters, and can extend their shelf-life through refrigerated storage.

Salicornia bigelovii, S. brachiata and S. herbacea: Their Nutritional Characteristics and an Evaluation of Their Potential as Salt Substitutes

“…The results obtained with the present study indicate that no experimental group (fresh mullet (FM) and salted semidried mullet (SSDM)) had Staphylococcus aureus . This indicates that the semidried salted method followed by using natural salt and S. herbacea treatment for preservation purpose is capable of preventing microbial contamination and prolonging shelf life [ 104 ].…”

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

“…TBARS values did not differ across different treatments and were in the range of those found by Jin et al [ 46 ] in dry-cured bacon (i.e., from 0.2 to 0.4). In addition, Jo et al [ 44 ] obtained a similar relation for TBARS values in a different type of product with GP. The potential antioxidant effect of GP mentioned by previous authors [ 47 , 48 ] could not be observed either in the dry-cured pork bellies from this study, or in those from that study [ 44 ].…”

“…In addition, Jo et al [ 44 ] obtained a similar relation for TBARS values in a different type of product with GP. The potential antioxidant effect of GP mentioned by previous authors [ 47 , 48 ] could not be observed either in the dry-cured pork bellies from this study, or in those from that study [ 44 ]. This effect might perhaps be seen after longer storage periods.…”

“…Similarly, Jeong et al [ 43 ] also observed differences in color properties (particularly L* and a* values) of pork loin ham salted with GP. Additionally, the use of GP as a salt replacer in other salted food products also affected CIELab coordinates [ 44 ].…”

From salt pan to saucepan: Salicornia, a halophytic vegetable with an array of potential health benefits

“…An increased antioxidant activity (with similar microbial quality) and reduced sodium content were reported when white cabbage ( Brassica oleracea ) was fermented with fresh Salicornia shoots as a salt substitute for table salt (Pires‐Cabral et al., 2021). Furthermore, Salicornia shoot extract was able to extend the shelf life and quality of semi‐dried mullets ( Chelon haematocheilus ), compared to the mullets preserved with table salt, and it also increased the antioxidant activity and conserved the nutrient profile due to decreased denaturation of crude proteins and fats, including essential polyunsaturated fatty acids and omega‐3 fatty acids while giving a pleasant meat color, which is important for consumer acceptance (H. Jo et al., 2022). Although there are different ways to consume Salicornia (e.g., raw, boiled, stir‐fried, etc.…”