Preparation method for low-salt oncorhynchus mykiss and application thereof

Abstract

The present invention discloses a preparation method for low-salt Oncorhynchus mykiss and its application, including: treating Oncorhynchus mykiss raw materials to obtain fish pieces; preparing a marinade containing table salt, xylitol salt substitute and γ-polyglutamic acid to obtain a mixed marinade; applying the mixed marinade to the surface of the fish pieces for curing treatment to obtain a low-salt Oncorhynchus mykiss product. Through the low-salt curing formula of 1.25% table salt combined with 1.5% xylitol salt substitute and 1.5% γ-polyglutamic acid, the present invention significantly reduces the salt dosage, effectively inhibits microbial proliferation and reshapes the microbial community structure, improves the texture characteristics of fish meat, delays color deterioration, reduces excessive protein degradation and nutrient loss, and regulates metabolic pathways to promote the accumulation of beneficial metabolites, thereby comprehensively solving the health risks and storage quality deterioration problems existing in traditional high-salt curing.