Objective The aim of the study is to improve the utilization rate of Oreochromis mossambicus minced meat and the quality of reconstituted O. mossambicus meat.

Methods Corn oil lotion was added to the reconstituted O. mossambicus meat at various ratios. The study evaluated the effects of corn oil lotion on the texture, water activity, water retention, color, microstructure, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy of the reconstituted O. mossambicus meat.

Results 1) Corn oil lotion increased the hardness, adhesiveness, chewiness, and elasticity of the reconstituted O. mossambicus meat. The optimal addition ratio was 20%, which yielded the highest levels of hardness, adhesiveness, chewiness, and elasticity, with no significant impact on cohesion. 2) The corn oil lotion also improved the whiteness and brightness of the reconstituted O. mossambicus meat, reduced redness and yellowness, and achieved peak whiteness and brightness at a 40% addition ratio. Additionally, it enhanced water retention and reduced water activity, with the lowest water activity observed at a 20% addition ratio. 3) All reconstituted O. mossambicus meats with varying corn oil lotion content exhibited the same characteristic absorption peaks, indicating that the corn oil lotion did not alter the protein’s characteristic absorption peaks. Minor differences in peak strength were observed. Scanning electron microscopy (SEM) results revealed a more uniform and dense microstructure of the fish protein with the addition of corn oil lotion.

Conclusion The addition of corn oil lotion can improve the internal tissue structure of the reconstituted O. mossambicus meat, and an appropriate addition ratio can enhance the close combination between the fish tissues, thus changing the water distribution of the fish tissues to further improve the quality of the reconstituted O. mossambicus meat.

Significance  Corn oil lotion effectively enhances the quality and sensory attributes of the reconstituted O. mossambicus meat. It can serve as a quality improver for fish meat products, enhancing gel performance and flavor, and contributing to the development of a new type of reconstituted O. mossambicus meat. This approach offers a novel solution for the high-value utilization of processed O. mossambicus meat.