College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
Food Chem. 2022 Sep 30;389:132972. doi: 10.1016/j.foodchem.2022.132972. Epub 2022 Apr 19.
In this study, the degradation of myoglobin both in solution and in tuna muscle by cold plasma (CP) was investigated through ultraviolet-visible and fluorescence spectroscopy analysis, and the effect of the degradation products on lipid oxidation in washed turbot muscle (WTM) was explored. Results showed that heme in myoglobin was degraded upon CP treatment, from which a fluorescent product was formed and iron was released. The degradation products promoted lipid oxidation in WTM during cold storage, in which the released iron played an important role. Results of gas chromatography-ion mobility spectrometry analysis showed that the contents of 37 volatile compounds in WTM were increased by heme degradation products induced lipid oxidation, including 20 aldehydes, 9 alcohols, 5 ketones and 3 furans. This study provides a new insight to the mechanism of lipid oxidation in CP-treated fish during cold storage, as well as guidance for preserving myoglobin-containing foods with CP.
在这项研究中，通过紫外-可见和荧光光谱分析研究了冷等离子体（CP）对肌红蛋白在溶液中和金枪鱼肌肉中降解的影响，并探讨了降解产物对洗涤牙鲆肌肉（WTM）中脂质氧化的影响。结果表明，肌红蛋白中的血红素在 CP 处理下发生降解，形成了一种荧光产物并释放出铁。在冷藏过程中，这些降解产物促进了 WTM 中的脂质氧化，其中释放的铁起着重要作用。气相色谱-离子迁移谱分析的结果表明，WTM 中 37 种挥发性化合物的含量因血红素降解产物诱导的脂质氧化而增加，其中包括 20 种醛类、9 种醇类、5 种酮类和 3 种呋喃类化合物。本研究为冷等离子体处理鱼在冷藏过程中脂质氧化的机制提供了新的见解，并为使用 CP 保存含肌红蛋白的食物提供了指导。
