Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C. Issue 1 (1st January 2020)

• Record Type: Journal Article
• Authors: Wu, Han; Shi, Wenzheng; Wang, Xichang; Wang, Yixin; Yang, Feng; Shi, Shanshan; Liu, Junya; Shi, Chen
• Is Part Of: CyTA: journal of food. Volume 18:Issue 1(2020)
• Page Start: 561
• Page End: 571
• Publication Date: 2020-01-01
• Subjects: Brine injection -- brining -- salt content -- free amino acids -- nucleotides; inyección de salmuera -- salmuera -- contenido de sal -- aminoácidos libres -- nucleótidos; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2020.1800825
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: Grass carp is the most important freshwater fish in China, and salting is the main processing method. This study investigated the effect of brine injection on flavor of grass carp muscle compared with brining at low temperature (4°C) and room temperature (20°C) respectively. Salt content, free amino acids, nucleotides, equivalent umami concentration (EUC) and texture were evaluated as flavor indicators during salting. The results showed that brine injection groups reached equilibrium in 3 h and 5 h at 20°C and 4°C, respectively. Brining groups reached equilibrium in 5 h and 7 h at 20°C and 4°C, respectively. The equilibrium salt content was about 1.76%, and there was no significant deterioration in terms of the other indicators mentioned above by two different methods. The results of this research indicate the feasibility and the great economic potential of brine injection, and also provide the theoretical basis to promote this method in processing of aquatic products.