Impact of NaCl replacement by KCl on the quality and protein properties of dried snakehead fish
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Abstract
This study investigated the effects of substituting NaCl with KCl at various NaCl:KCl ratios (100:0, 70:30, 50:50, 30:70, 10:90, and 0:100) on the quality (color, texture, sensory) and protein properties including protein electrophoresis (SDS-PAGE), protease activity (U/mg protein), and lipoxygenase activity (mg MDA/g protein) of dried snakehead fish. The SDS-PAGE results showed a significant reduction in the intensity of the myosin (200 kDa) band with increasing KCl concentration, notably almost disappearing in the 100% KCl sample. Lipoxygenase activity tended to decrease in KCl-containing samples, indicating better control of lipid oxidation. Conversely, protease activity increased. Regarding sensory attributes, the 50% NaCl: 50% KCl treatment exhibited high acceptance for color (decreased L*, increased a*) without significantly affecting odor, taste, or texture. This research provides valuable information for developing reduced-sodium dried snakehead fish products that are more beneficial for consumer health.
Tóm tắt
Nghiên cứu được thực hiện nhằm khảo sát ảnh hưởng của việc thay thế NaCl bằng KCl ở các tỷ lệ NaCl: KCl khác nhau (100:0, 70:30, 50:50, 30:70, 10:90 và 0:100%) đến chất lượng (màu sắc, đặc tính cấu trúc, cảm quan) và đặc tính protein của khô cá lóc như điện di protein (SDS-PAGE), hoạt tính enzyme protease (U/mg protein) và lipoxygenase (mg MDA/g protein). Kết quả SDS-PAGE cho thấy cường độ dải myosin (200 kDa) giảm rõ rệt khi tăng tỷ lệ KCl, đặc biệt dải này gần như biến mất ở mẫu 100% KCl. Hoạt tính enzyme lipoxygenase có xu hướng giảm trong các mẫu có KCl, điều này cho thấy khả năng kiểm soát quá trình oxy hóa lipid tốt hơn. Ngược lại, hoạt tính protease tăng lên. Về cảm quan, khô cá lóc ở tỷ lệ muối 50% NaCl: 50% KCl cho thấy sự chấp nhận cao về màu sắc (L* giảm, a* tăng) mà không ảnh hưởng đáng kể đến mùi, vị hay cấu trúc. Kết quả nghiên cứu này giúp cung cấp thông tin hữu ích cho việc phát triển sản phẩm khô cá lóc giảm natri, có lợi hơn cho sức khỏe người tiêu dùng.
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