Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)
The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish. The results showed that compared to tradition...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004632 |
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| author | Jun Liu Changxin Xie Wenhan Ma Xue Xiao Weiwei Dong Youwei Chen Yuanliang Hu Yanli Feng Xiang Yu |
| author_facet | Jun Liu Changxin Xie Wenhan Ma Xue Xiao Weiwei Dong Youwei Chen Yuanliang Hu Yanli Feng Xiang Yu |
| author_sort | Jun Liu |
| collection | DOAJ |
| description | The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish. The results showed that compared to traditional liquid curing, ultrasound-assisted curing significantly increased the NaCl transfer rate, improved tenderness, and improved water retention and in vitro digestibility (p < 0.05). Microscopic observations revealed that ultrasound treatment substantially disrupted the muscle fiber structure, enlarging the spaces between fibers. Furthermore, ultrasound-assisted curing led to the unfolding of the spatial structure of myofibrillar proteins, enhanced intermolecular hydrophobic interactions, and promoted protein oxidation (p < 0.05), which are fundamental reasons for the improvement in fish quality. Thus, ultrasound treatment had a positive effect on fish curing, with the optimal parameters identified as 590 W for 78 min. Overall, the findings of this study provide evidence for the application of low-salt processing technology in fish products. |
| format | Article |
| id | doaj-art-c48cb53ca26e41469183256f2ada735d |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-c48cb53ca26e41469183256f2ada735d2025-02-01T04:11:35ZengElsevierUltrasonics Sonochemistry1350-41772025-02-01113107214Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)Jun Liu0Changxin Xie1Wenhan Ma2Xue Xiao3Weiwei Dong4Youwei Chen5Yuanliang Hu6Yanli Feng7Xiang Yu8Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, ChinaHubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, ChinaHubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, ChinaHubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, ChinaHubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, ChinaHubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, ChinaHubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, ChinaHubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China; Corresponding authors at: No. 11, Cihu Road, Huangshi City 435002 Hubei Province, PR China.Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China; Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China; Corresponding authors at: No. 11, Cihu Road, Huangshi City 435002 Hubei Province, PR China.The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish. The results showed that compared to traditional liquid curing, ultrasound-assisted curing significantly increased the NaCl transfer rate, improved tenderness, and improved water retention and in vitro digestibility (p < 0.05). Microscopic observations revealed that ultrasound treatment substantially disrupted the muscle fiber structure, enlarging the spaces between fibers. Furthermore, ultrasound-assisted curing led to the unfolding of the spatial structure of myofibrillar proteins, enhanced intermolecular hydrophobic interactions, and promoted protein oxidation (p < 0.05), which are fundamental reasons for the improvement in fish quality. Thus, ultrasound treatment had a positive effect on fish curing, with the optimal parameters identified as 590 W for 78 min. Overall, the findings of this study provide evidence for the application of low-salt processing technology in fish products.http://www.sciencedirect.com/science/article/pii/S1350417724004632UltrasoundAir-dried fishSalt reductionMyofibrillar proteins |
| spellingShingle | Jun Liu Changxin Xie Wenhan Ma Xue Xiao Weiwei Dong Youwei Chen Yuanliang Hu Yanli Feng Xiang Yu Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) Ultrasonics Sonochemistry Ultrasound Air-dried fish Salt reduction Myofibrillar proteins |
| title | Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) |
| title_full | Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) |
| title_fullStr | Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) |
| title_full_unstemmed | Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) |
| title_short | Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) |
| title_sort | effects of ultrasound assisted low salt curing on water retention tenderness and in vitro digestive characteristics of grass carp ctenopharyngodon idellus |
| topic | Ultrasound Air-dried fish Salt reduction Myofibrillar proteins |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004632 |
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