Lin Rong, Cheng Shasha, Wang Siqi, Tan Mingqian, Zhu Beiwei
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
Foods. 2021 Jan 21;10(2):214. doi: 10.3390/foods10020214.
Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of Atlantic mackerel during storage at 4 °C and 0 °C were explored in this study. Three proton components were observed in mackerel muscle using low-field nuclear magnetic resonance relaxation, which were characterized as bound water, immobilized water, and lipid. The relaxation peak of immobilized water shifted to a shorter relaxation time and its intensity decreased with the proceeding of the storage process. and weighted images obtained by magnetic resonance imaging showed a slightly continuous decrease in the intensity of water. The significant decrease in sulfhydryl (SH) content and the increase in carbonyl group (CP) content, disulfide bond content, and hydrophobicity revealed the oxidation of protein during storage. The contents of α-helixes in proteins decreased while that of random coils increased during storage, which suggested changes in the secondary structure of mackerel protein. The storage process also caused the contraction and fracture of myofibrils, and the granulation of endolysin protein. In addition, the drip loss, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS) value, and * value increased significantly with the storage time.
本研究探讨了大西洋鲭鱼在4℃和0℃储存期间的水分迁移、蛋白质氧化、微观结构及理化性质。利用低场核磁共振弛豫技术在鲭鱼肌肉中观察到三种质子成分，分别表征为结合水、固定水和脂质。固定水的弛豫峰向较短弛豫时间移动，且其强度随储存过程的进行而降低。磁共振成像获得的加权图像显示水的强度略有持续下降。巯基（SH）含量显著降低，羰基（CP）含量、二硫键含量和疏水性增加，表明储存期间蛋白质发生了氧化。储存期间蛋白质中α-螺旋的含量降低，而无规卷曲的含量增加，这表明鲭鱼蛋白质的二级结构发生了变化。储存过程还导致肌原纤维收缩和断裂，以及内溶素蛋白的颗粒化。此外，随着储存时间的延长，滴水损失、总挥发性盐基氮（TVB-N）、硫代巴比妥酸反应物（TBARS）值和*值显著增加。
