Effect of NaCl and sucrose permeation on textural properties of blue marlin meat during soaking

Abstract

In order to improve the textural properties of Blue marlin meat, meat blocks were soaked in various solutions containing 0-10% NaCl and/or 0-10% sucrose at 4°C and then preserved for 1 h at 4°C. During soaking, NaCl concentration, water holding capacity and hardness measured as textural parameters were. Scanning electron microscopic observation (X 400) of the soaked meat was also performed to investigate the relation between textural properties and microstructure of the meat. Results obtained were as follows ; (1) the permeation of NaCl into the meat depended on the concentration of NaCl and the rate varied partially by the presence of sucrose. (2) with increasing the concentration of NaCl in the meat, water holding capacity of the meat increased and hardness of the meat was suppressed after heating. (3) scanning electron microscopic observation of the external portion of the NaCl-soaked meat showed a flat and a random-like structure before and after heating, respectively. From these findings, it was suggested that the NaCl soaking process is useful to improve textural quality of blue marlin meat block.