The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

“…[21,56] Disulfide bonds in the storage process showed an upward trend, which was likely due to oxidation of sulfhydryl groups to disulfide bonds. [57,58] Combined with the LF-NMR data, the PPMCCs of the immobilized water and intermolecular bonds (hydrophobic interactions and disulfide bonds) are illustrated in Table 4. The change in the immobilized water could primarily be related to hydrophobic interaction and disulfide bonds.…”

Preservation of Fish by Curing

“…For dry salting, the pressure gradient caused by denaturation/aggregation of the muscle proteins is thought to be the main driving force for water and salt diffusion (Jittinandana et al, 2002;Sannaveerappa et al, 2004;Thorarinsdottir et al, 2004). The rate of water and salt fluxes depends on the salting methods applied, the quality and chemical composition of raw materials, as well as the status of proteins (Nguyen et al, 2011) and muscle structure (Thorarinsdottir, 2010). The presence or absence of skin may affect mass transfer during salting (Wang et al, 2000;Fuentes et al, 2007).…”

Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins

“…Salting is one of the oldest and cheapest methods of food preservation used to prolong shelf life of food by reducing water activity as well as for improvement of functional properties such as water holding, formation of matrix-structure, and gelling (Albarracín et al, 2011;Nguyen et al, 2011). The daily intake of salt in the western world is around 8 -11 g/day (Brandsma, 2006;EFSA, 2005), which is more than twice the amount needed.…”

“…Environmental factors such as pH, ionic strength, composition of salting A c c e p t e d M a n u s c r i p t 4 mixtures, temperature, and shear stress are therefore important for gelling and emulsifying properties, water retention, and fat binding of proteins (Kinsella, 1982). Addition of NaCl improves the mechanical properties of restructured fish, affecting the quality of the fish products (Costa-Corredor et al, 2010;Munasinghe and Sakai, 2006;Nguyen et al, 2011;Ramírez et al, 2002); therefore, reducing the sodium chloride content may affect the functional properties and thereby change the eating quality of the products (Rössner et al, 2009). …”

“…The water binding and holding behavior as well as the gelling properties of proteins in the food system have been shown to be related to the solubility properties of the proteins (Kinsella, 1982;Nayak et al, 1996;Nguyen et al, 2011 A c c e p t e d M a n u s c r i p t 5 properties of muscle differently (Nayak et al, 1996;Nguyen et al, 2011), and this has been shown to be related to changes in water holding properties (Richardson and Jones, 1987). The effect on the water holding capacity may be attributed to preferential anion binding of chloride ions, which neutralize the positive charge of the protein at pH below the isoelectric point (Aliño et al, 2010;Nayak et al, 1996;Richardson and Jones, 1987).…”