ArticleFood chemistry: X2022
Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker (
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 17 citations in OpenAlex.
- Physicochemical, Textural, and Rheological Properties of Bigels Prepared from Large Yellow Croaker Myofibrillar Proteins and κ-Carrageenan.Foods (Basel, Switzerland) · 2026Article
- Microbial transglutaminase in food biotechnology: from biochemical mechanisms to industrial applications.Applied microbiology and biotechnology · 2026Review
- Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- New advances in biological preservation technology for aquatic products.NPJ science of food · 2025Review
- Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking.Food chemistry: X · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effect of transglutaminase (TGase) added to curing solution on the physicochemical properties of salted fish. Large yellow croaker was salted in the curing solution containing 0-2.0% TGase at 10 °C for 48 h. The hardness, moisture content and immobilized water ratio of fish salted with 1.0% TGase were 629.94 g, 59.14%, and 95.34% respectively, which decreased with increasing or decreasing TGase concentration. The scanning electron microscopy image showed that a compact structure on the meat surface of fish salted containing 1.0% TGase. A similar microstructure was found in the internal meat of fish salted with 0.5% TGase. The hardness of fish salted with 0.5% TGase after roasting was 1135.97 g, which was higher than that of fish salted without TGase. In conclusion, high-quality salted large yellow croaker can be obtained by adding TGase in curing solution.
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Registered trials
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