Effect of freeze-thaw cycles on the characteristics of protein and the quality of muscle in hairtail (trichiurus haumela)

被引：0
|
作者：
Jiang Q. [1 ]
Shao S. [1 ]
Chen S. [1 ]
Ye X. [1 ]
Liu D. [1 ]
Hu Y. [1 ]
机构：
[1] Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou
来源：
J. Chin. Inst. Food Sci. Technol. | / 4卷 / 122-129期
关键词：
Freeze-thaw cycles; Hairtail; Muscle qualities; Protein oxidation;
D O I：
10.16429/j.1009-7848.2016.04.017
中图分类号：
学科分类号：
摘要：
Effect of different freeze-thaw cycles on the quality of muscle proteins in hairtail was studied to provide a theoretical basis for the preservation and utilization of aquatic products. Protein carbonyl content, total sulfhydryl content, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) pattern, protein solubility, total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) of the treated samples were measured after 0,1,3,5,7 and 9 freeze-thaw cycles besides water holding capacity, color and texture of hairtail muscle. After 9 freeze-thaw cycles, protein carbonyl content increased from 1.47 nmol/mg to 2.90 nmol/mg while total sulfhydryl content of myofibrillar proteins exhibited the opposite trend, decreasing from 20. 58 nmol/mg to 17.03 nmol/mg. Protein solubility dropped to 72.92% of that of the control which was partly because of the aggregation of myosin during the process as shown in SDS-PAGE pattern. Meanwhile, TVB-N and TBARS significantly increased (P<0.05) with the increasing of freeze-thaw cycles. Besides of the increasing thawing loss, product yield, whiteness, hardness and springiness of the muscle dropped markedly (P<0.05). As a result, repeated freeze-thaw cycles promote oxidation of protein as well as lipid, so that cause a detrimental effect on the qualities of hairtail muscle. © 2016, Chinese Institute of Food Science and Technology. All right reserved.
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页码：122 / 129
页数：7
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