Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

Abstract

The 6% concentration of compound phosphate enhanced the water retention and nutritional value of sea bass fillets. The effects of compound phosphate on the water retention and nutritional quality of sea bass fillets were investigated using the fillets and their in vitro simulated digestives. Compared with the control group, the water-holding capacity of the fillets was increased by 7.07%. Additionally, the nutritional quality of fillets treated with compound phosphate improved. Between 30 and 120 min of in vitro simulated digestion, the protein digestibility in the digestion of steamed and fried fillets increased by 67.27 and 57.39%, respectively; the protein particle size decreased by 1148.79 and 951.07 nm, respectively. Atomic force microstructures revealed a significant reduction in macromolecular protein aggregation in the digestion of fillets. The results of this study provide a theoretical basis for the development and processing of low-phosphorus sea bass products. Novelty impact statement Sea bass is not only tender but also has a high nutritional value and is loved by consumers from all over the world. Phosphate can improve the water retention and frost resistance of sea bass fillets, but excessive phosphorus intake can increase the risk of cardiovascular disease. Therefore, finding the appropriate phosphate concentration is particularly important for the development of low-phosphorus sea bass products. The results showed that the 6% concentration of compound phosphate enhanced the water-holding capacity of fillets and led to an effective increase in protein digestibility and free amino acid count, improving the nutritional quality of sea bass fillets.