Abstract
To obtain healthier meat products with reduced Na content, the salt substitute containing l-histidine and l-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing. Compared with NaCl-treated fish (S-F), salt substitute treated fish (SS-F) had a lower Na content, higher moisture content and lower hardness. Sensory analysis showed that salt substitute didn't affect the acceptability of salted fish. The free fatty acids of SS-F treated fish had a slight tendency toward lipolysis at the end of processing. Additionally, the conjugated diene value, lipoxygenase activity and malondialdehyde value were lower in the ventral and dorsal muscles for the SS-F treatment. Meanwhile, the protein carbonyls and thiol groups were significantly decreased as cathepsin B and L activities and FAA content were increased in the ventral and dorsal muscles for the SS-F treatment. l-Histidine and l-lysine accelerated the hydrolysis (inhibit the oxidation) of protein and lipids in dry-salted grass carp, illustrating that l-histidine and l-lysine will be a positive approach to develop healthier meat products.
Highlights
The presence of Lys/His increased the activity of cathepsin B and L, accelerating the hydrolysis of muscle protein, resulting in the decreased hardness
The content of Ala, Cys and lys in substitute treated fish (SS-F) was higher than hat in S-F, while Asp was found to be lower than that in S-F (p < 0.05). These results indicated that salt substitute increased the preteolysis, while total Free amino acids (FAA) content showed a positive correlation (r 1⁄4 0.890, p < 0.05) with cathepsin B activity (Table 11)
Salt substitute containing Lys and His accelerated the hydrolysis of protein and lipid and inhibit the oxidation of protein and lipid in dry-salted grass carp during processing
Summary
Sodium chloride (NaCl) is generally used in sh processing because it acts as preservative and has several other positive technological properties.[1,2] Traditional aquatic products with 1.0–11.6% NaCl (w/w) or high sodium content is a well-known characteristic of dry-salted sh products.[3,4] On the other hand, increased consumption of sodium (Na) is linked with the risk of high blood pressure and the development of some other cardiovascular diseases.[5,6] approaches towards reducing the NaCl content of salted sh has attracted attention throughout the world.Salted sh was easy to preserve as well as it has a typical developed avor due to hydrolysis and oxidation of protein and lipid and the rate of hydrolysis and oxidation of protein and lipid vary according to the composition of salt used during the processing of salted sh.[7]. Lipid and protein oxidation occurring during the processing is an important factor for quality deterioration, such as deterioration of the texture, nutritional value, discoloration of salted sh.[8,9] On the
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