Research on the quality changes of grass carp during brine salting

Abstract

The research on the quality changes of grass carp during brine salting with 6%, 8%, and 10% salt additions was evaluated by chemical and physical indicators, as well as a sensory assessment and microbiological analysis. The NaCl content was proportional to salt addition and salting time. The increase of salt addition could lead to the increase of hardness and chewiness in which change trends were contrary to the pH within 24 hr. All K values were less than 10% during brine salting. The effect of 8% salt additions on free amino acids was relatively smaller. Higher levels of salt additions could inhibit bacterial growth. Combined with sensory assessment, equivalent umami concentration (EUC), and taste activity value (TAV) to analysis comprehensively, it was suggested that grass carp meat should be eaten at 4–8 hr of brine salting with 8% salt additions or processed for the next step, in which the grass carp meat had a better taste and quality.

Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish

“…These results are in agreement with our previous report, in which the APC and coliform levels of dry-salted and sun-dried milkfish samples decreased with increasing salt concentrations [21]. A similar finding was also reported by Yang et al [14], who found that higher brine-salting could inhibit the growth of bacteria in grass carp. Moreover, higher brine concentrations (>6%) in the milkfish samples obviously had a repressive action on microbiological growth in this study, indicating that salt content is able to inactivate or inhibit bacteria.…”

“…However, the consumption of high salt levels from seafood can result in several chronic diseases, such as hypertension and cardiovascular diseases [13]. Brine-salting for fish processing may be a better method to reduce salt uptake and water loss and, thus, to reach a higher weight yield and better quality in salted fish compared to dry-salting [14]. Therefore, in recent years, brine-and light-salting milkfish has gained popularity with Taiwanese people.…”

Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing

“…The brined fillets from the control group (with higher L* values) were brighter than unbrined fillets. A study also indicated that salting can lead to an increase in the L* value of grass carp meat and that the brightness of grass carp meat can be enhanced when salted at a low-salt concentration for a short duration (lightness) [ 23 ]. It has been suggested that the calcium and magnesium ions in salt can turn the appearance of salted cod muscle white [ 24 ].…”

“…Nevertheless, in this study, the high concentration brine (9%) group had the lowest a* value and showed significant discoloration (reduced redness) as compared to the unbrined and 3% brine treatment groups. A plausible reason for this observation could be that a high concentration brine salting might cause the dehydration of fish meat, leading to the denaturation and loss of water-soluble proteins containing heme pigments, eventually causing the discolouration of fish meat [ 23 ]. Moreover, the changes in the colour parameters of fish meat after HPP treatment were attributed to the denaturation of myofibrillar and sarcoplasmic proteins [ 26 ].…”

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

“…Grass carp (Ctenopharyngodon idellus) , one of the four largest freshwater fish in China, is widely cultivated by farmers in Southeast Asia because of its fast growth and high nutritional value ( Yang et al, 2020 ). In recent years, the aquaculture production of grass carp has increased significantly in China, from 4.222 million tons in 2015 to 5.571 million tons in 2020 ( FAO, 2021 ).…”