Changes of Quality and Flavor Compounds in Alaska Pollock Fillet During Salting

• Published in: Shipin gongye ke-ji Vol. 43; no. 12; pp. 62 - 69
• Main Authors: Yuexin JING, Qing ZHANG, Changwei MA, Jian ZHANG, Zhenduo LI, Xin LIU, Huihui LIU, Yunping ZHAO, Gongming WANG, Fang LIU, Min QU
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.06.2022
• Subjects: alaska pollock fillet; flavor; quality; safety; salted
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021090002

In order to explore the quality changes of Alaska pollock fillet during salting, the Alaska pollock fillet were selected as raw materials and the drying conditions of Alaska pollock fillet were as follows: The amount of salt added was 100% (w/w), salting time was 15 days, and salting temperature was 10 ℃. The effects of different salting time on the quality of Alaska pollock fillets were studied with TBA, nitrite, fatty acid, free amino acid, tissue structure and volatile flavor compounds as indicators. The results showed that the TBA value of Alaska pollock fillet increased from 0.14 mg/kg to 0.26 mg/kg, the final content of nitrite which showed a trend of first increased and then decreased was 2.91 mg/kg. The total amount of saturated fatty acids in Alaska pollock fillet was slightly increased, the contents of pentacenoic acid and oleic acid in monounsaturated fatty acids significantly increased (P<0.05), and the contents of DHA and EPA in polyunsaturated fatty acids significantly decreased (P<0.05). The co