Effects of Different Concentrations of NaCl and TGase Pickles on Fish Fillets of Channa argus
This paper mainly explores the effects of different concentrations of NaCl and TGase salting on the quality of fresh fillets of Channa argus.The results showed that with the increase of NaCl concentration,the yield of fish fillets increased with the increase of NaCl concentration and reached the equilibrium state at 4.0%.When the concentration of TGase is 2.0%,the highest yield of fish fillets is achieved,but decreased with the increase of concentration.The increase of NaCl concentration could reduce the water loss of fillets,compared with the control,the centrifugal loss rate decreased by 21.74%,33.08%and 47.31%,the cooking loss rate decreased by 41.74%,61.62%and 69.62%.TGase did not significantly affect the centrifugal loss rate of fillets.2.0%TGase made the structure of transverse and longitudinal sections more dense,but excessive addition would increase the surface roughness,the structure was loose,and the pores became larger.Therefore,the addition of NaCl will tenderize the fillet,while TGase will increase the hardness of the fillet.
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