Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

被引：82

作者：

Liu, Yueyue ^{[1
]}

Zhang, Longteng ^{[1
]}

Gao, Song ^{[1
]}

Bao, Yulong ^{[3
]}

Tan, Yuqing ^{[1
]}

Luo, Yongkang ^{[1
]}

Li, Xingmin ^{[1
]}

Hong, Hui ^{[1
,2
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Higher Inst Engn Res Ctr Anim Prod, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Food Colloids & Delivery Functional, Beijing, Peoples R China

[3] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2022年 / 370卷

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

Frozen storage; Water holding capacity; Protein oxidation; Thawing exudates; Bighead carp; IN-VITRO DIGESTIBILITY; GLYCERALDEHYDE-3-PHOSPHATE DEHYDROGENASE; MYOFIBRILLAR; QUALITY; FILLETS; MYOSIN;

D O I：

10.1016/j.foodchem.2021.131079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to investigate the effect of myofiber changes and protein oxidation on water holding capacity (WHC) of bighead carp fillets stored at -20 degrees C. WHC, microstructure, protein oxidation parameters, and specific modifications of oxidized amino acids were analyzed during 9 months of frozen storage. Results indicated that WHC decreased accompanied by myofibers' structural changes (including the formation of cavities among myofibers, breakage of myofibrils and myofibers, and shortening of sarcomeres) and protein oxidation. SDSPAGE and carbonyl and sulfhydryl content determination of myofibrillar proteins and exudates gave a detailed description of the protein oxidation. LC-MS/MS analysis demonstrated that oxidation, di-oxidation, and 4-hydroxy-2-nonenal (HNE) and malondialdehyde (MDA) adduction were the top four oxidative modifications of proteins. Oxidative modifications impaired configuration and polarity of proteins, which may further affect WHC. This study provides plausible explanations to support the role of protein oxidation in the decrease of WHC in frozen fillets.

引用

页数：9

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