文献类型：期刊文献

英文题名：Effect of ultrasound-assisted enzymolysis wet curing on the quality and flavor of tilapia blocks

作者：Huang, Haoxian[1,2];Nong, Qiufeng[1,2];Liang, Wanshan[1,2];Shao, Jiaqi[1,2];Wang, Minjie[1,2];Huang, Junyi[1,2];Hong, Pengzhi[1,2];Liu, Shouchun[1,2];Zhou, Chunxia[1,2];Zhong, Saiyi[1,2];Hong, Yuan[3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol,Guangdong Key Lab Aquat Pr, Guangdong Marine Food Engn Technol Res Ctr, Guangdong Aquat Prepared Food Proc & Qual Control, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[3]Jiujiang Radiat Environm Monitoring Stn, Jiujiang 332099, Jiangxi, Peoples R China

年份：2026

外文期刊名：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

收录：SCI-EXPANDED(收录号：WOS:001775467100001)、、Scopus(收录号：2-s2.0-105039982310)、WOS

基金：This research was funded by Project of the Special Fund for Science and Technology Innovation Strategy of Guangdong Province (2025520), Zhanjiang Modernized Marine Ranch Industry Talent Revitalization Program Project (CYRC002); Guangdong Ocean University Scientific Research Initiation Project (060302042311);

语种：英文

外文关键词：Tilapia; Ultrasound; Enzymatic hydrolysis; Wet-curing; Quality

外文摘要：This study investigated the effects of ultrasound-assisted enzymatic wet curing on the quality characteristics of tilapia blocks. Response surface methodology was employed to determine the optimal processing parameters: ultrasonic power 90.22 W, treatment time 89.44 min, and flavourzyme concentration 49.08 U/g. Compared with the ordinarily cured (OC) tilapia blocks, the ultrasound-enzymatic cured (UEC) samples exhibited significantly higher immobilized water content and amino acid nitrogen (AAN) levels. Ultrasound treatment enhanced proteolysis, as confirmed by intensified SDS-PAGE bands in the 13 similar to 8 kDa range. GC-MS analysis identified 76 volatile compounds in total. The UEC group exhibited the highest compound diversity (54 volatiles) with significant increases in alcohols, esters, and ketones, contributing to a more abundant flavor profile of tilapia blocks. These findings demonstrate that ultrasound-assisted enzymatic wet curing effectively improves water-holding capacity, sensory attributes, and flavor complexity, presenting a promising processing strategy for tilapia products.