The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View
This study investigated the effects of vacuum impregnation (V) and atmospheric pressure impregnation (C) on the quality and microstructure of grass carp (<i>Ctenopharyngodon idella</i>) fillets during a 120 min brining period under 5.8% NaCl (<i>w</i>/<i>v</i>) an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/4/657 |
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| author | Jianrong Ma Jian Shi Ruiying Lv Xin Jiang Qingqing Jiang Dajun Wang Shumin Zhang Wenzheng Shi |
| author_facet | Jianrong Ma Jian Shi Ruiying Lv Xin Jiang Qingqing Jiang Dajun Wang Shumin Zhang Wenzheng Shi |
| author_sort | Jianrong Ma |
| collection | DOAJ |
| description | This study investigated the effects of vacuum impregnation (V) and atmospheric pressure impregnation (C) on the quality and microstructure of grass carp (<i>Ctenopharyngodon idella</i>) fillets during a 120 min brining period under 5.8% NaCl (<i>w</i>/<i>v</i>) and 4 °C. Vacuum impregnation significantly enhanced brining efficiency, achieving higher salt content (2.01%) and accelerated mass transfer kinetics, as evidenced by Peleg model parameters. Both treatments improved the water-holding capacity (WHC), increasing from 80.16% to 91.47% (C) and 89.92% (V), while reducing free water proportion. A microstructural analysis revealed a reduction in extracellular space in fillets, which further affected the fillet WHC and texture. Vacuum brining also mitigated lipid oxidation, yielding lower thiobarbituric acid-reactive substances (TBARSs: 0.237 mg MDA/kg). Texture analysis indicated reduced hardness and increased springiness/cohesiveness in fillets. Despite a slight decrease in lightness, vacuum-assisted brining preserved sensory quality and aligned with low-salt dietary trends. These findings underscore vacuum technology’s potential to optimize brining efficiency and product quality in industrial applications. |
| format | Article |
| id | doaj-art-c2783f68aae1419a854ae2c3a8ebd14d |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c2783f68aae1419a854ae2c3a8ebd14d2025-08-20T03:12:14ZengMDPI AGFoods2304-81582025-02-0114465710.3390/foods14040657The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural ViewJianrong Ma0Jian Shi1Ruiying Lv2Xin Jiang3Qingqing Jiang4Dajun Wang5Shumin Zhang6Wenzheng Shi7College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaThis study investigated the effects of vacuum impregnation (V) and atmospheric pressure impregnation (C) on the quality and microstructure of grass carp (<i>Ctenopharyngodon idella</i>) fillets during a 120 min brining period under 5.8% NaCl (<i>w</i>/<i>v</i>) and 4 °C. Vacuum impregnation significantly enhanced brining efficiency, achieving higher salt content (2.01%) and accelerated mass transfer kinetics, as evidenced by Peleg model parameters. Both treatments improved the water-holding capacity (WHC), increasing from 80.16% to 91.47% (C) and 89.92% (V), while reducing free water proportion. A microstructural analysis revealed a reduction in extracellular space in fillets, which further affected the fillet WHC and texture. Vacuum brining also mitigated lipid oxidation, yielding lower thiobarbituric acid-reactive substances (TBARSs: 0.237 mg MDA/kg). Texture analysis indicated reduced hardness and increased springiness/cohesiveness in fillets. Despite a slight decrease in lightness, vacuum-assisted brining preserved sensory quality and aligned with low-salt dietary trends. These findings underscore vacuum technology’s potential to optimize brining efficiency and product quality in industrial applications.https://www.mdpi.com/2304-8158/14/4/657vacuum impregnationbrining efficiencywater-holding capacitymicrostructuregrass carp |
| spellingShingle | Jianrong Ma Jian Shi Ruiying Lv Xin Jiang Qingqing Jiang Dajun Wang Shumin Zhang Wenzheng Shi The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View Foods vacuum impregnation brining efficiency water-holding capacity microstructure grass carp |
| title | The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View |
| title_full | The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View |
| title_fullStr | The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View |
| title_full_unstemmed | The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View |
| title_short | The Mechanism of Quality Changes in Grass Carp (<i>Ctenopharyngodon idella</i>) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View |
| title_sort | mechanism of quality changes in grass carp i ctenopharyngodon idella i during vacuum assisted salting brining with physicochemical and microstructural view |
| topic | vacuum impregnation brining efficiency water-holding capacity microstructure grass carp |
| url | https://www.mdpi.com/2304-8158/14/4/657 |
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