Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic

For lowering the daily intake of salt, the study evaluated the impact of various organic sodium salts (OSS), including sodium acetate (SA), sodium citrate (SC), and sodium lactate (SL), on the quality and volatile flavor profiles of large yellow croaker. The results showed that the 5 % SC and 5 % SL treatments significantly improved water holding capacity (WHC), texture, and color (p < 0.05). These groups also demonstrated compact microstructures and maintained strong sensory acceptability. However, as the curing concentration increased, protein unfolding and oxidation intensified, and the transition from bound and immobile water to free water was observed. This shift negatively affected WHC, texture, and cell structure. Additionally, gas chromatography-ion mobility spectrometry (GC-IMS) identified 27 volatile compounds, with OSS treatments notably enhancing flavor intensity. These findings offer valuable insights for developing low-sodium practices in the seafood industry.