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<p>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&#xa0;W, treatment time 89.44&#xa0;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 ~ 8&#xa0;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.</p>

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Effect of ultrasound-assisted enzymolysis wet curing on the quality and flavor of tilapia blocks

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Haoxian Huang,
  • Qiufeng Nong,
  • Wanshan Liang,
  • Jiaqi Shao,
  • Minjie Wang,
  • Junyi Huang,
  • Pengzhi Hong,
  • Shouchun Liu,
  • Chunxia Zhou,
  • Saiyi Zhong,
  • Yuan Hong

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 ~ 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.