Impact of Pickling Pretreatment on the Meat Quality of Frozen–Thawed Freshwater Drum (Aplodinotus grunniens)

TL;DR

This study shows that pickling freshwater drum meat with salt before freezing improves its quality after thawing by reducing damage and preserving texture.

Contribution

The study introduces an effective pickling pretreatment using NaCl to preserve frozen–thawed freshwater drum meat quality.

Findings

High NaCl concentrations (1–3 mol/L) reduced structural damage in fish muscle during freezing.

1 mol/L NaCl pretreatment improved water-holding capacity and texture without excessive salt content.

Histological and NMR analyses confirmed preserved myofibril integrity and reduced free water.

Abstract

The freshwater drum (Aplodinotus grunniens) is a promising aquaculture species due to its strong environmental adaptability, tolerance to low temperatures, rapid growth rate, high nutritional value, high-quality texture (garlic-clove-shaped flesh), and absence of intermuscular bones. Nevertheless, processing technologies related to freshwater drum remain largely unexplored. Salting pretreatment serves as a viable strategy for enhancing the quality attributes of frozen fish products. This study investigated the effects of different sodium chloride (NaCl) pickling concentrations (0.25, 1, and 3 mol/L) on the physicochemical properties and quality attributes of frozen–thawed freshwater drum (Aplodinotus grunniens). Results indicated that elevated NaCl concentrations (1–3 mol/L) significantly (p < 0.05) shortened the transit time through the maximum ice crystal formation zone during freezing, effectively mitigating structural damage to myofibrillar networks. As the NaCl concentration increased from 0 to 3 mol/L, the water content decreased from 71.26 ± 0.22% to 68.64 ± 0.50%, while the salt content increased from 0.31 ± 0.01% to 8.46 ± 0.12%. Pickling pretreatment markedly enhanced water-holding capacity and improved texture profiles, including hardness, springiness, gumminess, and chewiness. Histological analysis revealed preserved myofibril integrity in high-salt-treated samples, supported by reduced fluorescence intensity of myofibrillar proteins, indicating mitigated freeze-induced denaturation. Low-field NMR confirmed salt-induced redistribution of water states, with decreased free water proportion. Our results identify that pretreatment with NaCl at concentrations ≥ 1 mol/L is an effective strategy to preserve the post-thaw quality. Due to 3 mol/L NaCl resulting in a relatively high salt content, 1 mol/L NaCl pretreatment is more suitable for maintaining the quality of freeze–thawed freshwater drums.

Figures