BACKGROUND The growing consumer demand for healthy products has encouraged the development of low-salt meat products. In this study, in order to develop low-salt restructured tilapia (Oreochromis mossambicus) meat products, citric acid was firstly used to improve the properties of restructured tilapia meat products. RESULTS In comparison with control restructured fish products (RP) and surimi products (SP), 0.2% citric acid-treated restructured fish products (RPC) and surimi products (SPC) showed a significant decrease in expressible water and water activity and a remarkable increase in whiteness, dry matter, hardness, chewiness, gumminess, and acceptability. Mechanistic studies suggested that citric acid significantly changed the content of total protein and myofibrillar proteins and promoted degradation of myosin heavy chains. Fourier-transform infrared and Raman spectra revealed the citric acid-mediated alteration in peak intensities of amide I and amide II bands that changed the secondary structures of RPC and SPC. CONCLUSION It is feasible to prepare low-salt restructured tilapia meat products using citric acid, which offers a mean of using muscle by-products and exploiting new functional products with an added commercial value. This article is protected by copyright. All rights reserved.

中文翻译：

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柠檬酸对低盐重组罗非鱼肉制品理化性质和蛋白质结构的影响

背景技术消费者对健康产品日益增长的需求促进了低盐肉类产品的发展。本研究中，为了开发低盐重组罗非鱼（Oreochromis mossambicus）肉制品，首先使用柠檬酸改善重组罗非鱼肉制品的特性。结果与对照重组鱼制品（RP）和鱼糜制品（SP）相比，0.2%柠檬酸处理的重组鱼制品（RPC）和鱼糜制品（SPC）的可表达水和水分活度显着降低，显着增加白度、干物质、硬度、咀嚼性、粘性和可接受性。机理研究表明，柠檬酸显着改变了总蛋白和肌原纤维蛋白的含量，并促进了肌球蛋白重链的降解。傅里叶变换红外光谱和拉曼光谱揭示了柠檬酸介导的酰胺 I 和酰胺 II 带峰强度的改变，这改变了 RPC 和 SPC 的二级结构。结论使用柠檬酸制备低盐重组罗非鱼肉制品是可行的，这为利用肌肉副产品和开发具有附加商业价值的新功能产品提供了一种手段。本文受版权保护。版权所有。它提供了一种使用肌肉副产品和开发具有附加商业价值的新功能产品的方法。本文受版权保护。版权所有。它提供了一种使用肌肉副产品和开发具有附加商业价值的新功能产品的方法。本文受版权保护。版权所有。