Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle

Abstract

Sodium bicarbonate addition to low-salt solutions can improve yield and flesh quality of fish muscle owing to altered water mobility and wider space between the muscle cells.

Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate

“…Variations in thick filament spacing may reflect the changes in the volume of myofibrils. Sodium chloride and phosphates could improve the processing yield and flesh quality of frozen seafood (Hale & Waters, ) by altering water mobility and broadening the space between muscle cells (Åsli et al ., ) thereby resulting in a better water holding in the swollen muscle. Treatment with lysine and NaHCO 3 exhibited similar effect to STPP.…”

Exercise training combined with a high-fat diet improves the flesh flavour, texture and nutrition of gibel carp (Carassius auratus gibelio)

“…In this study, ET increased the muscular water holding capacity (decreased the centrifugal water loss), firmness (hardness) and stickiness, suggesting that a higher density and diameter of muscle fiber resulted in a better texture of flesh. Collagen content is closely connected with meat texture ( Åsli et al, 2016 ). ET increased the muscle collagen content in this study, which could partially explain the improvement in water holding capacity and firmness.…”

LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake

“…LF 1 H NMR in seafood has been used to evaluate raw material characteristics, including anatomical location (Andersen & Rinan, 2002;Løje, Green-Petersen, Nielsen, Jørgensen & Jensen, 2007;Aursand, Erikson & Veliyulin, 2010), fat, water content and seasonal variation (Jensen, Jørgensen, Nielsen & Nielsen, 2005), wild vs. farmed (Gudjónsdóttir et al, 2010), the effect of post-mortem events such as pre-slaughter handling stress (Aursand et al, 2010), rigor mortis development (Aursand, Veliyulin, Bocker, Ofstad, Rustad & Erikson, 2009 or different processing and storage factors on product characteristics such as salting, desalting, dry salting and rehydration (Aursand et al, 2009;Gudjonsdottir, Arason & Rustad, 2011;Greiff et al, 2014;Carneiro et al, 2016), smoking (Løje et al, 2007), superchilling (Erikson et al, 2012), pressure treatment (Shang, Liu, Zheng, Wang & Yin, 2015), freezing rates and freezing methods (Sánchez-Alonso, Moreno & Careche, 2014;Erikson et al, 2016), time and temperature of storage (Lambelet, Renevey, Kaabi & Raemy, 1995;Steen & Lambelet, 1997;Jepsen, Pedersen & Engelsen, 1999;Yano, Tanaka, Suzuki & Kanzaki, 2002;Erikson, Veliyulin, Singstad & Aursand, 2004;Sánchez-Alonso, Martínez, Sánchez-Valencia & Careche, 2012Sánchez-Valencia, Sánchez-Alonso, Martinez & Careche, 2015;Erikson et al, 2016), or presence of additives (Carneiro, Marsico, Ribeiro, Conte, Alvares & De Jesus, 2013a,b;Gudjónsdóttir, Karlsdóttir, Arason & Rustad, 2013;Nikoo, Regenstein, Ghomi, Benjakul, Yang & Xu, 2015;Asli, Ofstad, Ulrike, Jessen, Einen & Morkore, 2016).…”