Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Abstract

The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake ( Merluccius hubbsi ) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a∗ values increased and b∗ values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (z NaCl , color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between z NaCl and hardness, springiness, cohesiveness and a∗ parameter (r = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with z NaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R 2 adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

“…Also, salting increased mineral content via osmosis process but it can induce oxidation of highly unsaturated lipids (Jónsdóttir et al., 2011). Moreover, salting induces a sequence of changes in tissue components and protein characteristics that are regulated by the salting condition, known as “salting in” and “salting out” effects (Marchetti et al., 2021). The high amount of salt can augment the denaturation of myosin heavy chain.…”

Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf‐life extension of desalted hake

“…By day 28, the colorimetric parameters for C and A samples were L * = 66.04 ± 2.79, a * = −3.68 ± 0.56, b * = 4.03 ± 2.20 and L * = 62.09 ± 2.49, a * = −3.63 ± 0.41, b * = −0.33 ± 1.36, respectively. The increase in b * values indicated lipid oxidation or rancidity, resulting in yellowish tones in the fish tissue (Marchetti et al ., 2021). Additionally, the increase in lightness was related to a slight exudate that occurred during vacuum storage, which was more noticeable in C samples.…”

“…The colour of desalted fillets was measured on the surface using a portable colorimeter (Lovibond, SP60, Amesbury, UK), recording the L *, a *, b * components of CIELAB space in quintuplicate (Marchetti et al ., 2021). Texture Profile Analysis (TPA) was conducted using a TMS‐Pro texturometer (Food Technology Corporation, Sterling, VA, USA) with a 500 N load cell, following the procedure described by Marchetti et al .…”

“…Texture Profile Analysis (TPA) was conducted using a TMS‐Pro texturometer (Food Technology Corporation, Sterling, VA, USA) with a 500 N load cell, following the procedure described by Marchetti et al . (2021, 2022b). A double compression test at 70% deformation was conducted using a cylindrical probe (25 mm Ø), with a 0.001 m s −1 crosshead speed.…”