Mechanistic insights into off-odor reduction and texture modification in silver carp by tamarind aqueous extract

Silver carp (Hypophthalmichthys molitrix) often suffers from low consumer acceptance due to fishy odor and poor muscle quality. To address these issues, tamarind aqueous extract (TAE) was applied as a natural immersion treatment to improve odor and muscle quality in silver carp. Results show that TAE significantly reduced key fishy odor compounds, including hexanal, nonanal, and 1-octen-3-ol. Neochlorogenic acid was identified as the predominant phenolic component, accounting for 16.21% of TAE, and was found to form stable hydrogen-bonding and hydrophobic interactions with volatile odorants. Additionally, TAE immersion enhanced muscle properties by increasing water-holding capacity and tenderness while reducing shear force. The treatment also stabilized myofibrillar protein structure, resulting in a more compact microstructure and lower surface hydrophobicity. Overall, TAE alleviated fishy odor and enhanced muscle stability mainly via phenolic-protein interactions, presenting a natural strategy for improving the sensory quality of freshwater fish.