SpringerLink
Log in

Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The change of quality characteristics in snakehead fillets were investigated during brining, ultrasound, and ultrasound-assisted brining processing. Results showed that ultrasound and brine had significantly impact on the tissue microstructure and the color parameter of fillets. Compared to 60-min marination in deionized water, the shear force was reduced by 17.67 g by ultrasound, compared to 80-min marination in deionized water, the shear force was reduced by 28.68 g by brine. Brine significantly increased the water-holding capacity of fish fillets. Ultrasound resulted in increased random coils, β-turn and hydrophobic interaction, while brine significantly promoted the formation of the α-helix structure. The increase of the thermal stability of the myosin head was due to the synergistic effect of ultrasound and brine, but the decrease of the thermal stability of actin only associated with brine. The study provides the reference for the application of ultrasound-assisted brining technology to aquatic industry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Alarcon-Rojo AD, Carrillo-Lopez LM, Reyes-Villagrana R, Huerta-Jimenez M, Garcia-Galicia IA. Ultrasound and meat quality: A review. Ultrasonics - Sonochemistry. 55: 369-382 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Bahuaud D, Morkore T, Langsrud O, Sinnes K, Veiseth E, Ofstad R, Thomassen MS. Effects of -1.5 °C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage. Food Chemistry. 111(2): 329–339 (2008)

  • Bao G, Niu J, Li S, Zhang L, Luo Y. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat. Ultrasonics Sonochemistry. 82: 105864 (2022)

    Article  CAS  PubMed  Google Scholar 

  • Cheng S, Wang X, Li R, Yang H, Wang H, Wang H, Tan M. Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI. Meat Science. 147: 44-52 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Du L, Zhou G-H, Xu X-L, Li C-B. Study on kinetics of mass transfer in water-boiled salted duck during wet-curing. Journal of Food Engineering. 100(4): 578-584 (2010)

    Article  Google Scholar 

  • Greiff K, Aursand IG, Erikson U, Josefsen KD, Rustad T. Effects of type and concentration of salts on physicochemical properties in fish mince. LWT - Food Science and Technology. 64(1): 220-226 (2015)

    Article  CAS  Google Scholar 

  • He X, Lv Y, Li X, Yi S, Zhao H, Li J, Xu Y. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating. Ultrasonics Sonochemistry. 83: 105942 (2022)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Jiang Q, Jia R, Nakazawa N, Hu Y, Osako K, Okazaki E. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. Food Chemistry. 271: 550-560 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Jiang Q, Nakazawa N, Hu Y, Osako K, Okazaki E. Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting. LWT - Food Science and Technology. 100: 213-219 (2019)

    Article  CAS  Google Scholar 

  • ** G, He L, Wang Q, Liu C, ** Y, Huang F, Ma M. Pulsed pressure assisted brining of porcine meat. Innovative Food Science & Emerging Technologies. 22: 76-80 (2014)

    Article  CAS  Google Scholar 

  • ** G, Liu Y, Zhang Y, Li C, He L, Zhang Y, Wang Y, Cao J. Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization. Ultrasonics Sonochemistry. 94: 106318 (2023)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Kang D-c, Wang A-r, Zhou G-h, Zhang W-g, Xu S-m, Guo G-p. Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. Innovative Food Science & Emerging Technologies. 35: 36-44 (2016)

    Article  CAS  Google Scholar 

  • Kang DC, Gao XQ, Ge QF, Zhou GH, Zhang WG. Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification. Ultrasonics Sonochemistry. 38: 317-325 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Li F, Wang B, Kong B, **a X, Bao Y. Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.). Ultrasonics Sonochemistry (2022)

  • Li Y, Wang D, Zhang S, Zhong M, Zhao C, **e F, Qi B. Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion. Food & Function. 11(5): 3800-3810 (2020)

    Article  CAS  Google Scholar 

  • Li Y, Zhuang S, Liu Y, Zhang L, Liu X, Cheng H, Liu J, Shu R, Luo Y. Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage. Food Microbiology. 91: 103492 (2020)

    Article  CAS  PubMed  Google Scholar 

  • McDonnell CK, Allen P, Duggan E, Arimi JM, Casey E, Duane G, Lyng JG. The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study. Meat Science. 95(1): 51-58 (2013)

    Article  CAS  PubMed  Google Scholar 

  • McDonnell CK, Allen P, Morin C, Lyng JG. The effect of ultrasonic salting on protein and water-protein interactions in meat. Food Chemistry. 147: 245-251 (2014)

    Article  CAS  PubMed  Google Scholar 

  • Raghavan S, Kristinsson HG. Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding. Food Chemistry. 107(1): 385-398 (2008)

    Article  CAS  Google Scholar 

  • Ros-Polski V, Koutchma T, Xue J, Defelice C, Balamurugan S. Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat. Innovative Food Science & Emerging Technologies. 30: 31-42 (2015)

    Article  CAS  Google Scholar 

  • Shao JH, Deng YM, Jia N, Li RR, Cao JX, Liu DY, Li JR. Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition. Food Chemistry. 200: 308-314 (2016)

    Article  CAS  PubMed  Google Scholar 

  • Shi H, Zhou T, Wang X, Zou Y, Wang D, Xu W. Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate. Food Chemistry. 358: 129873 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Siró I, Vén C, Balla C, Jónás G, Zeke I, Friedrich L. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering. 91(2): 353-362 (2009)

    Article  Google Scholar 

  • Stadnik J, Dolatowski ZJ, Baranowska HM. Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing. LWT - Food Science and Technology. 41(10): 2151–2158 (2008)

  • Sun Q, Chen Q, **a X, Kong B, Diao X. Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins. Ultrasonics Sonochemistry. 54: 311-320 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Sun Y, Zhong M, Wu L, Huang Y, Li Y, Qi B. Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin. Food Chemistry. 372: 131238 (2022)

    Article  CAS  PubMed  Google Scholar 

  • Thorarinsdottir KA, Arason S, Sigurgisladottir S, Gunnlaugsson VN, Johannsdottir J, Tornberg E. The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle. Food Chemistry. 126(1): 109-115 (2011)

    Article  CAS  Google Scholar 

  • Tomac A, Rodríguez Mallo S, Perez S, Garcia Loredo AB, Yeannes MI. Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour. LWT - Food Science and Technology. 119 (2020)

  • Visy A, Jonas G, Szakos D, Horvath-Mezofi Z, Hidas KI, Barko A, Friedrich L. Evaluation of ultrasound and microbubbles effect on pork meat during brining process. Ultrasonics Sonochemistry. 75: 105589 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Wang X, Huang Y, Zhou B, Xu W, **ang X, Huang Q, Li S. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking. Ultrasonics Sonochemistry. 75: 105579 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • **ong G, Fu X, Pan D, Qi J, Xu X, Jiang X. Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat. Ultrasonics - Sonochemistry. 60: 104808 (2020)

    Article  CAS  PubMed  Google Scholar 

  • Xue H, Tu Y, Zhang G, **n X, Hu H, Qiu W, Ruan D, Zhao Y. Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel. Ultrasonics Sonochemistry. 81: 105857 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Yang HH, Zhong C, Sun LC, Li YK, Chen H, Wu GP. Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors. Food Chemistry. 356: 129734 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Yao Y, Han R, Li F, Tang J, Jiao Y. Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. Ultrasonics Sonochemistry. 85: 105989 (2022)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Ying S, **aohong W, Wen** W, **n L, Guangquan X, Haibin W, Yu Q, Jun W, Li L, Lan W. Comparison of thermal properties of muscles from five kinds of freshwater fish. Food Science. 37(19): 6 (2016)

    Google Scholar 

  • Zhang J, Li M, Zhang G, Tian Y, Kong F, **ong S, Zhao S, Jia D, Manyande A, Du H. Identification of novel antioxidant peptides from snakehead (Channa argus) soup generated during gastrointestinal digestion and insights into the anti-oxidation mechanisms. Food Chemistry. 337: 127921 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Zhang J, Zhang Y, Zou Y, Zhang W. Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage. Lwt. 136 (2021)

  • Zhang M, **a X, Liu Q, Chen Q, Kong B. Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Science. 151: 24-32 (2019)

    Article  PubMed  Google Scholar 

  • Zhang R, **ng L, Kang D, Zhou L, Wang L, Zhang W. Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins. Ultrasonics Sonochemistry. 74: 105582 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Zhang R, Zhang J, Zhou L, Wang L, Zhang W. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork. Ultrasonics Sonochemistry. 79: 105759 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Zhao X, Han G, Wen R, **a X, Chen Q, Kong B. Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations. Food Research International. 127: 108723 (2020)

    Article  CAS  PubMed  Google Scholar 

  • Zhou C-Y, **a Q, He J, Sun Y-Y, Dang Y-L, Ou C-R, Pan D-D, Cao J-X, Zhou G-H. Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham. Food Bioscience. 43 (2021)

  • Zhou Y, Hu M, Wang L. Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork. Food Chemistry. 387: 132872 (2022)

    Article  CAS  PubMed  Google Scholar 

  • Zhu C, Yin F, Tian W, Zhu Y, Zhao L, Zhao G. Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops. LWT - Food Science and Technology. 111: 125-132 (2019)

    Article  CAS  Google Scholar 

  • Zou Y, Kang D, Liu R, Qi J, Zhou G, Zhang W. Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. Ultrasonics Sonochemistry. 46: 36-45 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Zou Y, Zhang K, Bian H, Zhang M, Sun C, Xu W, Wang D. Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication. Process Biochemistry. 65: 115-122 (2018)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The research was supported by The research was funded by the National Key R&D Program of China (2022YFD2100904), China Agriculture Research System (CARS-46), The research was funded by the Young Top-notch Talent Cultivation Program of Hubei Province, The research was funded by Major project of Scientific and Technological R&D of Hubei Agricultural Scientific and Technological Innovation Center (2020-620-000-002-03).

Funding

Funding was provided by Agriculture Research System of China (CARS-46) Major project of Scientific and Technological R& D of Hubei Agricultural Scientific and Technological Innovation Center (2020-620-000-002-03), the Young Top-notch Talent Cultivation Program of Hubei Province, The research was funded by the National Key R& D Program of China (2022YFD2100904).

Author information

Authors and Affiliations

  1. School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, 430068, China

    Yuting **a, Wei Zhang, Gangpeng Shi & Chao Wang

  2. College of Tourism and Hotel Management, Hubei University of Economics, Wuhan, 430205, China

    Yun Zhang

  3. Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, 430064, China

    Yuting **a, Wei Zhang, Gangpeng Shi, Lan Wang, Liu Shi, Sheng Chen, Lang Chen, **aojia Guo, Wen** Wu, Anzi Ding & Guangquan **ong

Authors
  1. Yuting **a
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Wei Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Gangpeng Shi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Chao Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lan Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Liu Shi
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Sheng Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Lang Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. **aojia Guo
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Wen** Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  11. Anzi Ding
    View author publications

    You can also search for this author in PubMed Google Scholar

  12. Yun Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  13. Guangquan **ong
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

YX: Data curation, writing—original draft, conceptualization, writing—review and editing. WZ: Writing—review and editing, conceptualization, methodology, software. GS: Conceptualization, formal analysis, software. CW: Visualization, conceptualization, supervision. LW: Writing—review and editing. LS: Visualization, conceptualization, investigation. SC: Visualization, investigation. LC: Investigation, supervision. XG: Visualization, investigation. WW: Supervision, conceptualization. AD: Investigation, visualization. YZ: Writing—review and editing. GX: Project administration, funding acquisition, conceptualization, methodology, supervision, investigation.

Corresponding authors

Correspondence to Yun Zhang or Guangquan **ong.

Ethics declarations

Conflict of interest

None of the authors of this study have any financial interest or conflict with industries or parties.

Ethical approval

All the experiments described in the present study were approved by the Committee for Laboratory Animal Resources at the Hubei Academy of Agricultural Sciences. No endangered species were used in this study.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 100 kb)

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

**a, Y., Zhang, W., Shi, G. et al. Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-023-01506-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s10068-023-01506-8

Keywords

Search

Navigation