Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (<i>Channa argus</i>) fillets.

ABSTRACT: The change of quality characteristics in snakehead fillets were investigated during brining, ultrasound, and ultrasound-assisted brining processing. Results showed that ultrasound and brine had significantly impact on the tissue microstructure and the color parameter of fillets. Compared to 60-min marination in deionized water, the shear force was reduced by 17.67 g by ultrasound, compared to 80-min marination in deionized water, the shear force was reduced by 28.68 g by brine. Brine significantly increased the water-holding capacity of fish fillets. Ultrasound resulted in increased random coils, β-turn and hydrophobic interaction, while brine significantly promoted the formation of the α-helix structure. The increase of the thermal stability of the myosin head was due to the synergistic e

SUBMITTER: Xia Y 

PROVIDER: S-EPMC11319685 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature