Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes

Analysis of changes in low-salt conditioned grass carp ( Ctenopharyngodon idella) fillets during refrigeration in terms of quality and protein stability

“…For the detection method of surface hydrophobicity, refer to Chelh et al [22] , with a slight modification. 2 mL of MP solution (2 mg/mL) was mixed with 40 μL of bromophenol blue (BPB) solution (1 mg/mL) (Sinopharm Chemical Reagent Co., Ltd., China) and centrifuged at 4 000 r/min for 15 min (4 ℃).…”

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

“…As a common, economically important fish, sea bass is preferred by consumers because of its tender flesh, limited number of spines, and high nutritional value. The primary production areas of sea bass are the coastal areas of Japan, South Korea, and China [1] . Curing is a common method for preserving seafood; however, traditionally curing sea bass has the disadvantages of long processing periods, high-salt content, and uneven salt distribution, which can cause fluctuations in product quality.…”

Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity

“…Therefore, the development of fermented sh products would have a signi cant nutritional and economic value. In previous research, we created fermented sea bass (spontaneously fermented at 6-8℃) and low-temperature fermented stinky sea bass (spontaneously fermented at 13℃), both of which had similar textural to stinky mandarin sh and signi cantly improved the quality of the sea bass (Xiao et al, 2022;Xiao et al, 2023). The goal of this study was to create room-temperature fermented stinky sea bass (RFSB).…”