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ABSTRACT The aim of this study was to investigate the relationship between lipid oxidation, protein function properties, and freshness changes of blunt-snout bream (Megalobrama amblycephala) fillets treated with 2% and… Click to show full abstract
ABSTRACT The aim of this study was to investigate the relationship between lipid oxidation, protein function properties, and freshness changes of blunt-snout bream (Megalobrama amblycephala) fillets treated with 2% and 4% salt during storage at 4°C. Salting with 2% and 4% salt could delay quality deterioration and protein denaturation, thus improving sensory attributes to some extent. But, 4% salt promoted lipid oxidation of blunt-snout bream fillets. There is a significant correlation (p < 0.05) between freshness indexes and lipid oxidation or protein function properties (total SH content, Ca2+-ATPase activity). Salting with 2% salt is an ideal treatment to control the quality of blunt-snout bream fillets stored at 4°C.
Journal Title: Journal of Aquatic Food Product Technology
Year Published: 2017
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