Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

Journal of Food Processing and PreservationEarly View ORIGINAL ARTICLE Effect of compound phosphate on the water-holding capacity and nutritional quality of sea bass (Lateolabrax japonicus) fillets Zhi-Hui Jia, Zhi-Hui Jia orcid.org/0000-0003-0181-4973 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: ​Investigation, Writing - original draftSearch for more papers by this authorZhi-Han Guo, Zhi-Han Guo National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, ​Investigation, MethodologySearch for more papers by this authorWei Wang, Wei Wang National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysisSearch for more papers by this authorShu-Min Yi, Corresponding Author Shu-Min Yi yishumin@163.com orcid.org/0000-0002-7934-1355 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Shu-Min Yi and Xue-Peng Li, School of Food Science and Engineering, Bohai University, Taihe DistrictL, Keji Str. 19, Jinzhou 121013, China. Email: yishumin@163.com ; xuepengli8234@163.com Contribution: Conceptualization, Resources, SupervisionSearch for more papers by this authorXue-Peng Li, Corresponding Author Xue-Peng Li xuepengli8234@163.com orcid.org/0000-0002-2445-7158 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Shu-Min Yi and Xue-Peng Li, School of Food Science and Engineering, Bohai University, Taihe DistrictL, Keji Str. 19, Jinzhou 121013, China. Email: yishumin@163.com ; xuepengli8234@163.com Contribution: Writing - review & editingSearch for more papers by this authorJian-Rong Li, Jian-Rong Li orcid.org/0000-0003-3854-7274 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China Contribution: Conceptualization, Resources, SupervisionSearch for more papers by this authorGuang-wen Zhou, Guang-wen Zhou Shandong University of Science and Technology, Taian, China Contribution: Writing - review & editingSearch for more papers by this author Zhi-Hui Jia, Zhi-Hui Jia orcid.org/0000-0003-0181-4973 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: ​Investigation, Writing - original draftSearch for more papers by this authorZhi-Han Guo, Zhi-Han Guo National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, ​Investigation, MethodologySearch for more papers by this authorWei Wang, Wei Wang National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysisSearch for more papers by this authorShu-Min Yi, Corresponding Author Shu-Min Yi yishumin@163.com orcid.org/0000-0002-7934-1355 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Shu-Min Yi and Xue-Peng Li, School of Food Science and Engineering, Bohai University, Taihe DistrictL, Keji Str. 19, Jinzhou 121013, China. Email: yishumin@163.com ; xuepengli8234@163.com Contribution: Conceptualization, Resources, SupervisionSearch for more papers by this authorXue-Peng Li, Corresponding Author Xue-Peng Li xuepengli8234@163.com orcid.org/0000-0002-2445-7158 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Shu-Min Yi and Xue-Peng Li, School of Food Science and Engineering, Bohai University, Taihe DistrictL, Keji Str. 19, Jinzhou 121013, China. Email: yishumin@163.com ; xuepengli8234@163.com Contribution: Writing - review & editingSearch for more papers by this authorJian-Rong Li, Jian-Rong Li orcid.org/0000-0003-3854-7274 National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China Contribution: Conceptualization, Resources, SupervisionSearch for more papers by this authorGuang-wen Zhou, Guang-wen Zhou Shandong University of Science and Technology, Taian, China Contribution: Writing - review & editingSearch for more papers by this author First published: 01 March 2022 https://doi.org/10.1111/jfpp.16511Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The 6% concentration of compound phosphate enhanced the water retention and nutritional value of sea bass fillets. The effects of compound phosphate on the water retention and nutritional quality of sea bass fillets were investigated using the fillets and their in vitro simulated digestives. Compared with the control group, the water-holding capacity of the fillets was increased by 7.07%. Additionally, the nutritional quality of fillets treated with compound phosphate improved. Between 30 and 120 min of in vitro simulated digestion, the protein digestibility in the digestion of steamed and fried fillets increased by 67.27 and 57.39%, respectively; the protein particle size decreased by 1148.79 and 951.07 nm, respectively. Atomic force microstructures revealed a significant reduction in macromolecular protein aggregation in the digestion of fillets. The results of this study provide a theoretical basis for the development and processing of low-phosphorus sea bass products. Novelty impact statement Sea bass is not only tender but also has a high nutritional value and is loved by consumers from all over the world. Phosphate can improve the water retention and frost resistance of sea bass fillets, but excessive phosphorus intake can increase the risk of cardiovascular disease. Therefore, finding the appropriate phosphate concentration is particularly important for the development of low-phosphorus sea bass products. The results showed that the 6% concentration of compound phosphate enhanced the water-holding capacity of fillets and led to an effective increase in protein digestibility and free amino acid count, improving the nutritional quality of sea bass fillets. Open Research DATA AVAILABILITY STATEMENT The datasets generated for this study are available on request to the author. 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