Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
Food Chem. 2022 Feb 15;370:131079. doi: 10.1016/j.foodchem.2021.131079. Epub 2021 Sep 8.
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 °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. SDS-PAGE 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.
本研究旨在探讨肌纤维变化和蛋白质氧化对-20℃贮藏下大头鱼鱼片持水能力（WHC）的影响。在 9 个月的冷冻贮藏过程中，分析了 WHC、微观结构、蛋白质氧化参数以及氧化氨基酸的特定修饰。结果表明，WHC 随着肌纤维结构的变化（包括肌纤维间空隙的形成、肌原纤维和肌纤维的断裂以及肌节的缩短）和蛋白质氧化而降低。肌原纤维蛋白和渗出物的 SDS-PAGE 和羰基及巯基含量测定详细描述了蛋白质氧化。LC-MS/MS 分析表明，氧化、二氧化和 4-羟基-2-壬烯醛（HNE）和丙二醛（MDA）加合物是蛋白质的前四种氧化修饰。氧化修饰破坏了蛋白质的构象和极性，这可能进一步影响 WHC。本研究提供了合理的解释，支持蛋白质氧化在冷冻鱼片 WHC 降低中的作用。
