Impact of Pickling Pretreatment on the Meat Quality of Frozen-Thawed Freshwater Drum (Aplodinotus grunniens).

The freshwater drum (Aplodinotus grunniens) is a promising aquaculture species due to its strong environmental adaptability, tolerance to low temperatures, rapid growth rate, high nutritional value, high-quality texture (garlic-clove-shaped flesh), and absence of intermuscular bones. Nevertheless, processing technologies related to freshwater drum remain largely unexplored. Salting pretreatment serves as a viable strategy for enhancing the quality attributes of frozen fish products. This study investigated the effects of different sodium chloride (NaCl) pickling concentrations (0.25, 1, and 3 mol/L) on the physicochemical properties and quality attributes of frozen-thawed freshwater drum (Aplodinotus grunniens). Results indicated that elevated NaCl concentrations (1-3 mol/L) significantly (p < 0.05) shortened the transit time through the maximum ice crystal formation zone during freezing, effectively mitigating structural damage to myofibrillar networks. As the NaCl concentration increased from 0 to 3 mol/L, the water content decreased from 71.26 ± 0.22% to 68.64 ± 0.50%, while the salt content increased from 0.31 ± 0.01% to 8.46 ± 0.12%. Pickling pretreatment markedly enhanced water-holding capacity and improved texture profiles, including hardness, springiness, gumminess, and chewiness. Histological analysis revealed preserved myofibril integrity in high-salt-treated samples, supported by reduced fluorescence intensity of myofibrillar proteins, indicating mitigated freeze-induced denaturation. Low-field NMR confirmed salt-induced redistribution of water states, with decreased free water proportion. Our results identify that pretreatment with NaCl at concentrations ≥ 1 mol/L is an effective strategy to preserve the post-thaw quality. Due to 3 mol/L NaCl resulting in a relatively high salt content, 1 mol/L NaCl pretreatment is more suitable for maintaining the quality of freeze-thawed freshwater drums.