References

• Almli, V. L., & Hersleth, M. (2013). Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives. Aquaculture International, 21(5), 1091–1108. https://doi.org/10.1007/s10499-012-9615-4
   Web of Science ®Google Scholar
• AOAC 976.18. (2000). Association of Official Analytical Chemists. Official methods of analysis (17th ed.). Arlington, Va: AOAC
   Google Scholar
• Arnau, J., Guerrero, L., & Gou, P. (1997). Effects of temperature during the last month of ageing and of salting time on dry‐cured ham aged for six months. Journal of the Science of Food and Agriculture, 74(2), 193–198. https://doi.org/10.1002/(SICI)1097-0010(199706)74:2<193::AID-JSFA788>3.0.CO;2-O
   Web of Science ®Google Scholar
• Bahuaud, D., Gaarder, M., Veiseth-Kent, E., & Thomassen, M. (2010). Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.). Aquaculture, 310(1–2), 213–220. https://doi.org/10.1016/j.aquaculture.2010.10.008
   Web of Science ®Google Scholar
• Benito, M. A. J., Rodrı́guez, M., Acosta, R., & Córdoba, J. J. (2003). Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin. Meat Science, 65(2), 877–884. https://doi.org/10.1016/S0309-1740(02)00294-2
   PubMed Web of Science ®Google Scholar
• Birkeland, S., Sivertsvik, M., Nielsen, H. H., & Skåra, T. (2005). Effects of brining conditions on weight gain in herring (Clupea harengus) fillets. Journal of Food Science, 70(7), e418–e424. https://doi.org/10.1111/j.1365-2621.2005.tb11470.x
   Web of Science ®Google Scholar
• Boles, J., & Shand, P. (2001). Meat cut and injection level affects the tenderness and cook yield of processed roast beef. Meat Science, 59(3), 259–265. https://doi.org/10.1016/S0309-1740(01)00078-X
   PubMed Web of Science ®Google Scholar
• Bremner, H., Olley, J., Statham, J., & Vail, A. (1988). Nucleotide catabolism: Influence on the storage life of tropical species of fish from the North West Shelf of Australia. Journal of Food Science, 53(1), 6–11. https://doi.org/10.1111/j.1365-2621.1988.tb10165.x
   Web of Science ®Google Scholar
• Chaijan, M. (2011). Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chemistry, 129(3), 1201–1210. https://doi.org/10.1016/j.foodchem.2011.05.110
   PubMed Web of Science ®Google Scholar
• Cheng, J. H., Sun, D. W., & Zhu, Z. (2017). Effects of frozen storage condition abuse on the textural and chemical properties of grass carp (Ctenopharyngodon idella) Fillets. Journal of Food Processing & Preservation, 41(1), 1–9. https://doi.org/10.1111/jfpp.13002
   Web of Science ®Google Scholar
• Chiralt, A., Fito, P., Barat, J., Andres, A., González-Martınez, C., Escriche, I., & Camacho, M. (2001). Use of vacuum impregnation in food salting process. Journal of Food Engineering, 49(2–3), 141–151. https://doi.org/10.1016/S0260-8774(00)00219-3
   Web of Science ®Google Scholar
• Corzo, O., & Bracho, N. (2004). Effects of brine concentration and temperature on equilibrium distribution coefficients during osmotic dehydration of sardine sheets. LWT-Food Science and Technology, 37(4), 475–479. https://doi.org/10.1016/j.lwt.2003.11.004
   Web of Science ®Google Scholar
• Deng, J., Wang, X., & Liu, Y. (2010). Research progress in fish flavor research. Science & Technology of Food Industry, 31(6), 375–378. (in Chinese). https://doi.org/10.13386/j.issn1002-0306.2010.06.046
   Google Scholar
• Desmond, E., Kenny, T., & Ward, P. (2002). The effect of injection level and cooling method on the quality of cooked ham joints. Meat Science, 60(3), 271–277. https://doi.org/10.1016/S0309-1740(01)00133-4
   PubMed Web of Science ®Google Scholar
• Fan, H., Luo, Y., Yin, X., Bao, Y., & Feng, L. (2014). Biogenic amine and quality changes in lightly salt and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 C. Food Chemistry, 159, 20-28.
   Google Scholar
• FAO. (2018). The State of World Fisheries and Aquaculture 2018-Meeting the sustainable development goals. Food and Agriculture Organization of the United Nations
   Google Scholar
• Gallart-Jornet, L., Barat, J., Rustad, T., Erikson, U., Escriche, I., & Fito, P. (2007). Influence of brine concentration on Atlantic salmon fillet salting. Journal of Food Engineering, 80(1), 267–275. https://doi.org/10.1016/j.jfoodeng.2006.05.018
   Web of Science ®Google Scholar
• Gao, J., Zhu, K., Wu, J., Li, M., & Zhang, J. (2013). Optimization of dry-salting technology for grass carp (Ctenpharyngodon idellus) by response surface method. Science & Technology of Food Industry, 34(6), 246–250. https://doi.org/10.13386/j.issn1002-0306.2013.06.075
   Google Scholar
• Giyatmi,, & Irianto, H. E. (2016). Enzymes in fermented fish. Advances in Food and Nutrition Research, 80, 199. https://doi.org/10.1016/bs.afnr.2016.10.004
   PubMedGoogle Scholar
• Graudal, N. A., Hubeck‐Graudal, T., & Jurgens, G. (2017). Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride. Cochrane Database of Systematic Reviews, (4), 226–230. https://doi.org/10.1002/14651858.CD004022.pub4
   PubMed Web of Science ®Google Scholar
• Gu, S., Zhou, H., Zheng, H., Zhou, X., Chen, Y., & Ding, Y. (2018). Effects of different drying methods on lipid oxidation and volatile flavor components of cured grass carp. Food Science, 39(21), 1–10. https://doi.org/10.7506/spkx1002-6630-201821001
   Google Scholar
• Gudjonsdottir, M., Gunnlaugsson, V. N., Finnbogadottir, G. A., Sveinsdottir, K., Magnusson, H., Arason, S., & Rustad, T. (2010). Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing—A low field NMR study. Journal of Food Science, 75(8), E527–E536. https://doi.org/10.1111/j.1750-3841.2010.01808.x
   PubMed Web of Science ®Google Scholar
• He, X., & Yang, R. (2005). Umami substance and application in spice of seafoods. Chinese Condiment, 4, 4–8. https://doi.org/10.3969/j.issn.1000-9973.2005.04.001
   Google Scholar
• Hong, H., Regenstein, J. M., & Luo, Y. (2017). The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 57(9), 1787–1798. https://doi.org/10.1080/10408398.2014.1001489
   PubMed Web of Science ®Google Scholar
• Howgate, P. (2006). A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage. International Journal of Food Science & Technology, 41(4), 341–353. https://doi.org/10.1111/j.1365-2621.2005.01077.x
   Web of Science ®Google Scholar
• Hu, Q., Zhu, J. X., Chen, C. J., & Gu, G. (2017). Study on the change of flavor nucleotide during the process of Taihu crab processing. Food Research & Development, 38(22), 102–104. https://doi.org/10.3969/j.issn.1005-6521.2017.22.021
   Google Scholar
• Hultmann, L., & Rustad, T. (2004). Iced storage of Atlantic salmon (Salmo salar)–effects on endogenous enzymes and their impact on muscle proteins and texture. Food Chemistry, 87(1), 31–41. https://doi.org/10.1016/j.foodchem.2003.10.013
   Web of Science ®Google Scholar
• Hwang, D., Chen, T., Shiau, C., & Jeng, S. (2000). Seasonal variations of free amino acids and nucleotide related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes. Fisheries Science, 66(6), 1123–1129. https://doi.org/10.1046/j.1444-2906.2000.00178.x
   Web of Science ®Google Scholar
• Jin, G., Liu, C., Jin, Y., Huang, F., Wang, Q., & He, L. (2014). Pulsed pressure assisted brining of porcine meat. Innovative Food Science & Emerging Technologies, 22, 76–80. https://doi.org/10.1016/j.ifset.2013.12.014
   Web of Science ®Google Scholar
• Jones, N. R. (1969). Meat and fish flavors; significance of ribomononucleotides and their metabolites. Journal of Agricultural and Food Chemistry, 17(4), 712–716. https://doi.org/10.1021/jf60164a017
   Web of Science ®Google Scholar
• Jonsdottir, R., Sveinsdóttir, K. N., Magnússon, H., Arason, S., Lauritzsen, K., & Thorarinsdottir, K. A. (2011). Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods. Journal of Agricultural and Food Chemistry, 59(8), 3893–3904. https://doi.org/10.1021/jf104203p
   PubMed Web of Science ®Google Scholar
• Kawai, M., Okiyama, A., & Ueda, Y. (2002). Taste enhancements between various amino acids and IMP. Chemical Senses, 27(8), 739–745. https://doi.org/10.1093/chemse/27.8.739
   PubMed Web of Science ®Google Scholar
• Kin, S., Schilling, M., Smith, B., Silva, J., Jackson, V., & Kim, T. (2010). Phosphate type affects the quality of injected catfish fillets. Journal of Food Science, 75(1), S74–S80. https://doi.org/10.1111/j.1750-3841.2009.01433.x
   PubMed Web of Science ®Google Scholar
• Li, T., Jiang, Y., Jin, G., Zhao, Q., & Li, J. (2016). Effects of fish-derived biological preservatives on cold storage of grass carp (Ctenopharyngodon idellus) fillets. Journal of Food Protection, 79(10), 1707–1716. https://doi.org/10.4315/0362-028X.JFP-15-571
   PubMed Web of Science ®Google Scholar
• Li, Y., Gao, F., Zhou, G., & Xu, X. (2010). Changes of free amino acid contents in the brine of water boiled salted duck. Jiangsu Journal of Agricultural Sciences, 26(3), 607–612. https://doi.org/10.3969/j.issn.1000-4440.2010.03.031
   Google Scholar
• Lioe, H. N., Apriyantono, A., Takara, K., Wada, K., & Yasuda, M. (2005). Umami taste enhancement of MSG/NaCl mixtures by Subthreshold L‐α‐aromatic amino acids. Journal of Food Science, 70(7), s401–s405. https://doi.org/10.1111/j.1365-2621.2005.tb11483.x
   Web of Science ®Google Scholar
• Liu, J., Zhao, S., Xiong, S., & Zhang, S. (2009). Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix. Fisheries Science, 75(4), 1067–1075. https://doi.org/10.1007/s12562-009-0116-y
   Web of Science ®Google Scholar
• Martinez, I., Wang, P. A., Slizyté, R., Jorge, A., Dahle, S. W., Cañas, B., Yamashita, M., Olsen, R. L., & Erikson, U. (2011). Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle. Food Chemistry, 126(1), 140–148. https://doi.org/10.1016/j.foodchem.2010.10.090
   Web of Science ®Google Scholar
• Martínez-Alvarez, O., & Gómez-Guillén, C. (2013). Influence of mono-and divalent salts on water loss and properties of dry salted cod fillets. LWT-Food Science and Technology, 53(2), 387–394. https://doi.org/10.1016/j.lwt.2013.04.013
   Web of Science ®Google Scholar
• Mujaffar, S., & Sankat, C. (2005). The air drying behaviour of shark fillets. Canadian Biosystems Engineering, 47(3), 11–21. https://doi.org/10.13386/j.issn1002-0306.2014.16.064
   Google Scholar
• Oliveira, H., Pedro, S., Nunes, M. L., Costa, R., & Vaz‐Pires, P. (2012). Processing of salted cod (Gadus spp.): A review. Comprehensive Reviews in Food Science and Food Safety, 11(6), 546–564. https://doi.org/10.1111/j.1541-4337.2012.00202.x
   Web of Science ®Google Scholar
• Pattarapon, P., Zhang, M., Bhandari, B., & Gao, Z. (2018). Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella) fillet based on normal and electronic sensory measurement. Journal of Food Processing and Preservation, 42(2), e13418. https://doi.org/10.1111/jfpp.13418
   Web of Science ®Google Scholar
• Rahman, M. S., & Al-Farsi, S. A. (2005). Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. Journal of Food Engineering, 66(4), 505–511. https://doi.org/10.1016/j.jfoodeng.2004.04.022
   Web of Science ®Google Scholar
• Rodríguez, Ó., Barros-Velázquez, J., Piñeiro, C., Gallardo, J. M., & Aubourg, S. P. (2006). Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chemistry, 95(2), 270–278. https://doi.org/10.1016/j.foodchem.2004.11.054
   Web of Science ®Google Scholar
• Sato, K., Ohashi, C., Ohtsuki, K., & Kawabata, M. (1991). Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. Journal of Agricultural and Food Chemistry, 39(7), 1222–1225. https://doi.org/10.1021/jf00007a005
   Web of Science ®Google Scholar
• Sheard, P., & Tali, A. (2004). Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Science, 68(2), 305–311. https://doi.org/10.1016/j.meatsci.2004.03.012
   PubMed Web of Science ®Google Scholar
• Shi, W., Chen, Q., Wan, J., & Wang, Z. (2014). Effects of frozen on freshness and taste of grass carp meat. Science and Technology of Food Industry, 35(16), 334–336+ 341.
   Google Scholar
• Siró, I., Vén, C., Balla, C., Jónás, G., Zeke, I., & Friedrich, L. (2009). Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering, 91(2), 353–362. https://doi.org/10.1016/j.jfoodeng.2008.09.015
   Web of Science ®Google Scholar
• Spinellj, J. (1967). Degradation of nucleotides in ice‐stored halibut. Journal of Food Science, 32(1), 38–41. https://doi.org/10.1111/j.1365-2621.1967.tb01953.x
   Web of Science ®Google Scholar
• Tang, Y., Xie, J., Xu, H., Zhang, N., & Gao, L. (2015). Application of cold storage phase‐change technology in cold chain logistics of tuna (Thunnus obesus). Modern Food Science and Technology, 31(1), 173–178. https://doi.org/10.13982/j.mfst.1673-9078.2015.1.031
   Google Scholar
• Thorarinsdottir, K. A., Arason, S., Sigurgisladottir, S., Gunnlaugsson, V. N., Johannsdottir, J., & Tornberg, E. (2011a). The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle. Food Chemistry, 126(1), 109–115. https://doi.org/10.1016/j.foodchem.2010.10.085
   Web of Science ®Google Scholar
• Thorarinsdottir, K. A., Arason, S., Sigurgisladottir, S., Valsdottir, T., & Tornberg, E. (2011b). Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets. Food Chemistry, 124(1), 7–14. https://doi.org/10.1016/j.foodchem.2010.05.095
   Web of Science ®Google Scholar
• Thorarinsdottir, K. A., Arason, S., Thorkelsson, G., Sigurgisladottir, S., & Tornberg, E. (2010). The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua). Journal of Food Science, 75(8), E544–E551. https://doi.org/10.1111/j.1750-3841.2010.01798.x
   PubMed Web of Science ®Google Scholar
• Toldrá, F., Aristoy, M.-C., & Flores, M. (2000). Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International, 33(3–4), 181–185. https://doi.org/10.1016/S0963-9969(00)00032-6
   Web of Science ®Google Scholar
• Toldrá, F., Flores, M., & Sanz, Y. (1997). Dry-cured ham flavour: Enzymatic generation and process influence. Food Chemistry, 59(4), 523–530. https://doi.org/10.1016/S0308-8146(97)00013-7
   Web of Science ®Google Scholar
• Tressler, D. K. (1920). Some considerations concerning the salting of fish. US Government Printing Office.
   Google Scholar
• Tsugane, S. (2005). Salt, salted food intake, and risk of gastric cancer: Epidemiologic evidence. Cancer Science, 96(1), 1–6. https://doi.org/10.1111/j.1349-7006.2005.00006.x
   PubMed Web of Science ®Google Scholar
• Van Nguyen, M., Arason, S., Thorarinsdottir, K. A., Thorkelsson, G., & Gudmundsdóttir, A. (2010). Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting. Journal of Food Engineering, 100(2), 225–231. https://doi.org/10.1016/j.jfoodeng.2010.04.003
   Web of Science ®Google Scholar
• Vo, V. T., Kusakabe, I., & Murakami, K. (1983). Purification and some properties of two aminopeptidases from sardines. Agricultural and Biological Chemistry, 47(11), 2453–2459. https://doi.org/10.1080/00021369.1983.10865978
   Web of Science ®Google Scholar
• Wang, D., Tang, J., Correia, L., & Gill, T. (1998). Postmortem changes of cultivated Atlantic salmon and their effects on salt uptake. Journal of Food Science, 63(4), 634–637. https://doi.org/10.1111/j.1365-2621.1998.tb15801.x
   Web of Science ®Google Scholar
• Wang, H., Zhu, Y., Zhang, J., Wang, X., & Shi, W. (2018). Study on changes in the quality of grass carp in the process of postmortem. Journal of Food Biochemistry, 42(6), e12683. https://doi.org/10.1111/jfbc.12683
   Web of Science ®Google Scholar
• Wu, T., & Mao, L. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry, 110(3), 647–653. https://doi.org/10.1016/j.foodchem.2008.02.058
   Web of Science ®Google Scholar
• Wu, Y., Cao, S., & Li, L. (2018). Relationship of cathepsin with free amino acids and flavor substances during salted decapterus maruadsi processing. Food Science, 39(4), 13–19. https://doi.org/10.7506/spkx1002-6630-201804003
   Google Scholar
• Wu, Y., Cao, S., Wei, Y., & Yang, X. (2016). Research progress on the effect of endogenous enzymes on the quality of salted fish. Science & Technology of Food Industry, 37(8), 358–363. https://doi.org/10.13386/j.issn1002-0306.2016.08.067
   Google Scholar
• Yamaguchi, S., & Ninomiya, K. (2000). Umami and food palatability. The Journal of Nutrition, 130(4), 921S–926S. https://doi.org/10.1007/978-1-4615-4693-1_36
   PubMed Web of Science ®Google Scholar
• Yamaguchi, S., Yoshikawa, T., Ikeda, S., & Ninomiya, T. (1971). Measurement of the relative taste intensity of some l‐α‐amino acids and 5′‐nucleotides. Journal of Food Science, 36(6), 846–849. https://doi.org/10.1111/j.1365-2621.1971.tb15541.x
   Web of Science ®Google Scholar
• Yu, D., Xu, Y., Regenstein, J. M., Xia, W., Yang, F., Jiang, Q., & Wang, B. (2018). The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage. Food Chemistry, 242, 412–420. https://doi.org/10.1016/j.foodchem.2017.09.037
   PubMed Web of Science ®Google Scholar
• Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2012). Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT-Food Science and Technology, 46(1), 363–370. https://doi.org/10.1016/j.lwt.2011.08.007
   Web of Science ®Google Scholar
• Zhang, Y., Pang, D., & Cai, Y. (2017). Application of uniform design for optimizing and controlling the free amino acid changes of salted goose. China Condiment, 2(42), 80–83. https://doi.org/10.3969/j.issn.1000-9973.2017.02.017
   Google Scholar
• Zhang, Y., & Xia, W. (2006). Study of osmotic dehydration of pike eel muscle in salting process. Food Research & Development, 27(11), 93–97. https://doi.org/10.3969/j.issn.1005-6521.2006.11.030
   Google Scholar
• Zhao, Z., Wu, Y., Li, L., Chen, S., Lin, W., & Deng, J. (2017). Study on fast brining technology for low-salinity tilapia fillets. South China Fisheries Science, 13(6), 105–114. https://doi.org/10.3969/j.issn.2095-0780.2017.06.013
   Google Scholar