Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China.
Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China.
Food Chem. 2021 May 1;343:128418. doi: 10.1016/j.foodchem.2020.128418. Epub 2020 Oct 19.
Impacts of atmospheric cold plasma (ACP) on the properties of muscle protein and performance of extracted crude enzyme of hairtail (Trichiurus Lepturus) fish have been evaluated. A decrease in extracted crude enzyme activity with increasing the ACP treatment time has been found, and the highest reduction (p < 0.05) value of 0.035 units/mg proteins was obtained after 240 s. A considerable increase in the carbonyl content in the treated sample for about three times higher than the control sample was found, and a decrease of total sulfhydryl content to 0.34 nmol/mg protein. Texture profile analysis, water holding capacity, and the color properties of the muscle protein improved significantly in the samples treated with ACP. SDS-PAGE pattern showed an increase in the band intensity of cross-linked myosin heavy chains and actin proteins. Based on these outcomes, ACP could play a significant role as a promising non-thermal method to prolong the shelf-life of hairtail fish.
已评估大气冷等离子体（ACP）对带鱼（Trichiurus Lepturus）肌肉蛋白特性和提取粗酶活性的影响。发现随着 ACP 处理时间的增加，提取粗酶活性下降，处理 240 秒后获得的最高降低（p<0.05）值为 0.035 单位/毫克蛋白。处理样品中的羰基含量显著增加，约为对照样品的三倍，总巯基含量下降至 0.34 毫摩尔/毫克蛋白。经 ACP 处理的肌肉蛋白的质地分析、持水性和颜色特性显著改善。SDS-PAGE 图谱显示交联肌球蛋白重链和肌动蛋白蛋白的带强度增加。基于这些结果，ACP 可以作为一种有前途的非热方法，显著延长带鱼的货架期。
