Quality preservation of large yellow croaker by organic salt marination during frozen storage

Organic salts are considered a promising low-sodium substitute for sodium chloride, showing potential in maintaining food quality. This research focused on the synergistic effects of organic salt marination and frozen storage on the physicochemical, textural, microbial, and sensory quality of large yellow croaker. Samples were marinated for 3 h at a 1:3 (w/v) ratio of muscle to marination solution containing 5% and 10% sodium acetate (SA), sodium citrate (SC), or sodium lactate (SL), then stored at -18 °C. Physicochemical properties were measured every 2 weeks. Results showed that 5% organic salts marination was more effective in preserving water-holding capacity (WHC). Additionally, these treatments reduced bacterial growth and lipid oxidation. Marination with 5% SC or SL better maintained fiber integrity and mitigated the freeze-induced decline in both Ca²⁺-ATPase activity and total sulfhydryl content. These findings contribute to the healthy and sustainable development of the low-salt, high-quality seafood pickling industry.