Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker (Pseudosciaena crocea)

•Quality of fish meat was improved by adding TGase in curing solution.•Meat hardness of large yellow croaker salted with 1.0% TGase was the highest.•Cross-linking of fish meat protein was promoted by TGase in curing solution.•Concentration of TGase in curing solution affects its penetration during salting.•Meat hardness of roasted fish was improved by pre-salting with TGase. This study investigated the effect of transglutaminase (TGase) added to curing solution on the physicochemical properties of salted fish. Large yellow croaker was salted in the curing solution containing 0–2.0% TGase at 10 °C for 48 h. The hardness, moisture content and immobilized water ratio of fish salted with 1.0% TGase were 629.94 g, 59.14%, and 95.34% respectively, which decreased with increasing or decreasing TGase concentration. The scanning electron microscopy image showed that a compact structure on the meat surface of fish salted containing 1.0% TGase. A similar microstructure was found in the internal meat of fish salted with 0.5% TGase. The hardness of fish salted with 0.5% TGase after roasting was 1135.97 g, which was higher than that of fish salted without TGase. In conclusion, high-quality salted large yellow croaker can be obtained by adding TGase in curing solution.