Effects of acidification and sterilisation on the quality of channel catfish (Ietalurus punctatus) fillets

Abstract

This study aims to investigate the effects of acidification and sterilisation on the quality of channel catfish, based on the texture, colour, physical and chemical properties, protein composition and water migration of channel catfish fillets. The results showed that the hardness, chewiness and colour of acidified and sterilised (AS) groups were significantly better than unacidified and sterilised (NAS) groups. The content of TCA soluble peptide in NAS was significantly higher than AS groups, indicating that high-temperature sterilisation induced more protein degradation. Electrophoresis analysis also showed that the protein bands in the unacidified and sterilised (NAS) groups weakened or disappeared. There was no significant difference in the fat oxidation index of peroxide value and thiobarbituric acid value indicating that little effect on oxidation was induced by acidification and sterilisation. After sterilisation, the water transferred from immobilised water to free water, and the weight loss rate of acidified non-sterilised (ANS) groups was significantly higher than AS. On the whole, acidified channel catfish could be sterilised at a lower temperature, thus having better texture, colour and lower weight loss rate. The sterilisation temperature of 91-95 °C was recommended to maintain a better quality of ready-to-eat acidified fish fillets.

Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality

“…Yu et al . (2022) found that the hardness, springiness, and chewiness of the acidified fillets were superior to non‐acidified fillets, consistent with the results of this paper. After sterilisation at high temperature, the muscle fibre structure of the control group was destroyed, and the crayfish meat was browned, loosen, and unshaped (Fig.…”

“…High-temperature sterilisation prolongs the shelf life of the product, but it severely damages the protein structure and negatively affects the textural properties (Sun et al, 2021). Yu et al (2022) found that the hardness, springiness, and chewiness of the acidified fillets were superior to non-acidified fillets, consistent with the results of this paper. After sterilisation at high temperature, the muscle fibre structure of the control group was destroyed, and the crayfish meat was browned, loosen, and unshaped (Fig.…”

“…Similar findings were reported by Yu et al . (2022), where acidification of fish fillets resulted in significant MP fragmentation, protein degradation and weakening of 170 kDa protein bands. In summary, low COA treatment induced protein aggregation and increased protein particle size, while high COA concentration promoted MP fragmentation and slightly reduced particle size.…”

“…The changes in protein patterns were examined using SDS‐PAGE according to the procedure described by Yu et al . (2022). The protein sample (5 mg/mL) was mixed with SDS‐PAGE buffer solution (containing β‐mercaptoethanol) in the ratio of 1:4 (v/v), followed by boiling for 5 min to allow the protein to unfold.…”

Combined Effects of Cold and Hot Air Drying on Physicochemical Properties of Semi-Dried Takifugu obscurus Fillets

“…For HAD, this may be due to WSP denaturation caused by high temperature, which leads to a decrease in WSP solubility. However, CHACD combines the characteristics of both drying methods, leading to a decrease in solubility [ 40 ]. When compared to the undried fresh samples, the SSP of CAD significantly increased from 6.93 to 8.15 mgN/g.…”