Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

Jiang, Qingqing; Jia, Ru; Nakazawa, Nobuaki; Hu, Yaqin; Osako, Kazufumi; Okazaki, Emiko

doi:10.1016/j.foodchem.2018.07.219

Cited by 90 publications

(81 citation statements)

References 33 publications

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“…At the same time, high salt concentrations made shrinkage of the muscle fibers more and resulted in bigger extracellular space, which facilitated fast diffusion for salt uptake (Ockerman et al, 1999). In addition, along with the prolonging of salting time, the effect on shrinkage of the muscle fibers was gradually strengthened (Jiang, Jia, et al., 2019), and the salt content increased dramatically. However, excessive salt content resulted in the protein–protein interactions were too strong, which led to reduce the yield (Jiang, Jia, et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, along with the prolonging of salting time, the effect on shrinkage of the muscle fibers was gradually strengthened (Jiang, Jia, et al., 2019), and the salt content increased dramatically. However, excessive salt content resulted in the protein–protein interactions were too strong, which led to reduce the yield (Jiang, Jia, et al., 2019). In our study, the 10% salt concentration and 2 hr salting time were the most suitable combination of salting, which was closest to the salt content regulations (3.5%) of Food and Drug Administration (Jittinandana et al., 2002).…”

Section: Resultsmentioning

confidence: 99%

“…Water‐holding capacity (WHC) was an important quality attribute of meat and had great influence on juiciness, texture, and mouthfeel (Jiang, Jia, et al., 2019). As shown in Figure 2, both salt concentrations and time had great impact on the WHC ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

“…The WHC was evaluated as described by Jiang, Jia, et al. (2019) with some modification. Three grams of sturgeon fillets were weighed (W 0 ) and cut into small pieces.…”

Section: Methodsmentioning

confidence: 99%

“…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 et al., 2002; Nguyen et al., 2011; Offer & Trinick, 1983).…”

Section: Introductionmentioning

confidence: 99%

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The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Shen

Chen

Dong

et al. 2020

J. Food Process. Preserv.

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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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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…The WHC was evaluated as described by Jiang, Jia, et al. (2019) with some modification. Three grams of sturgeon fillets were weighed (W 0 ) and cut into small pieces.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Shen

Chen

Dong

et al. 2020

J. Food Process. Preserv.

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An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach

et al. 2021

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BACKGROUND: Food processing induces various modifications that affect the structure, physical and chemical properties of food products and hence the acceptance of the product by the consumer. In this work, the evolution of volatile components, 2-thiobarbituric acid reactive substances (TBARS), moisture content (MC) and microstructural changes of pork was investigated by hyperspectral (HSI) and confocal imaging (CLSM) techniques in synergy with gas chromatography-ion mobility spectrometry (GC-IMS). Models based on partial least squares regression (PLSR) were developed using the full HSI spectrum variables as well as optimum variables selected through a competitive adaptive reweighted sampling algorithm. RESULTS: Prediction results for MC and TBARS using multiplicative scatter correction pre-processed spectra models demonstrated greater efficiency and predictability with determination coefficient of prediction of 0.928, 0.930 and root mean square error of prediction of 0.114, 1.002, respectively. Major structural changes were also observed during CLSM imaging, which were greatly pronounced in pork samples oven cooked for 15 and 20 h. These structural changes could be related to the denaturation of the major meat components, which could explain the loss of moisture and the formation of TBARS visualized from the HSI chemical distribution maps. GC-IMS identified 35 volatile components, including hexanal and pentanal, which are also known to have a higher lipid oxidation specificity. CONCLUSION:The synergistic application of HSI, CLSM and GC-IMS enhanced data mining and interpretation and provided a convenient way for analyzing the chemical, structural and volatile changes occurring in meat during processing.

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Reduction of sodium chloride: a review

et al. 2022

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Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.

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Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

Cited by 90 publications

References 33 publications

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach

Reduction of sodium chloride: a review

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