Relationship between Lipid Oxidation, Protein Function Properties, and Freshness Changes of Salt-Treated Blunt-Snout Bream (Megalobrama amblycephala) Fillets Stored at 4°C

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The aim of this study was to investigate the relationship between lipid oxidation, protein function properties, and freshness changes of blunt-snout bream (Megalobrama amblycephala) fillets treated with 2% and 4% salt during storage at 4°C. Salting with 2% and 4% salt could delay quality deterioration and protein denaturation, thus improving sensory attributes to some extent. But, 4% salt promoted lipid oxidation of blunt-snout bream fillets. There is a significant correlation (p < 0.05) between freshness indexes and lipid oxidation or protein function properties (total SH content, Ca2+-ATPase activity). Salting with 2% salt is an ideal treatment to control the quality of blunt-snout bream fillets stored at 4°C.