College of Food Science and Pharmacy, Zhejiang Ocean University, China.
Faculty of Food Science, Zhejiang Pharmaceutical University, China.
Food Chem. 2025 Feb 1;464(Pt 2):141704. doi: 10.1016/j.foodchem.2024.141704. Epub 2024 Oct 18.
For lowering the daily intake of salt, the study evaluated the impact of various organic sodium salts (OSS), including sodium acetate (SA), sodium citrate (SC), and sodium lactate (SL), on the quality and volatile flavor profiles of large yellow croaker. The results showed that the 5 % SC and 5 % SL treatments significantly improved water holding capacity (WHC), texture, and color (p < 0.05). These groups also demonstrated compact microstructures and maintained strong sensory acceptability. However, as the curing concentration increased, protein unfolding and oxidation intensified, and the transition from bound and immobile water to free water was observed. This shift negatively affected WHC, texture, and cell structure. Additionally, gas chromatography-ion mobility spectrometry (GC-IMS) identified 27 volatile compounds, with OSS treatments notably enhancing flavor intensity. These findings offer valuable insights for developing low-sodium practices in the seafood industry.
为降低日常盐摄入量，本研究评估了各种有机钠盐（OSS），包括乙酸钠（SA）、柠檬酸钠（SC）和乳酸钠（SL），对大黄鱼品质和挥发性风味特征的影响。结果表明，5% SC 和 5% SL 处理显著提高了大黄鱼的持水能力（WHC）、质地和颜色（p<0.05）。这两组的微观结构也更紧凑，并保持了较强的感官可接受性。然而，随着腌制浓度的增加，蛋白质展开和氧化加剧，观察到结合水和不可移动水向自由水的转变。这种转变对 WHC、质地和细胞结构产生负面影响。此外，气相色谱-离子迁移谱（GC-IMS）鉴定出 27 种挥发性化合物，OSS 处理显著增强了风味强度。这些发现为海鲜行业开发低盐实践提供了有价值的见解。
