WU Yanyan, TAO Wenbin, HAO Zhiming, LIN Wanling, YANG Xianqing, YANG Shaoling, WEI Ya, PAN Chuang
In order to clarify the effect of salt on the quality of fish meat, the effects of different salinity (6%, 9%, 12%, 15%, g/g) on the protein, texture, pH and volatile flavor of large yellow croaker during pickling were studied. The results showed that the salt-soluble protein content and total sulfhydryl content were stable when salt content of fish was over 9%, while the effects on protein, pH and texture quality were significant (P<0.05). The total nitrogen content increased first and then decreased, while the non-protein nitrogen and protein hydrolyzed index were opposite. The pH value showed a downward trend, and the hardness as well as elasticity of fish meat showed an upward trend. The chewiness decreased first and increased afterwards. Moreover, the volatile flavor component of fish meat was mainly hydrocarbons with the salt content less than 6%. When salinity was over 9%, volatile flavors contributed the most, up to 65 species, mainly including alcohols, aldehydes, and ketones, etc. Therefore, the quality and flavor of large yellow croaker can be better maintained at salt concentration of 9%, which provides a technical support for the salting process of the large yellow croaker.
