Sakuyama Miyu, Kominami Yuri, Ushio Hideki
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-865, Japan.
Proteomes. 2024 Nov 27;12(4):36. doi: 10.3390/proteomes12040036.
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested. However, the details of protein degradation remain unclear. This study employed SDS-PAGE/immunoblot and peptidomic analysis of rainbow trout to assess proteolysis during sous-vide cooking. The results from SDS-PAGE and immunoblot analysis indicated reduced thermal aggregation of sarcoplasmic proteins and increased depolymerization of actin under low-temperature cooking conditions. A comparison of the peptidome showed that the proteolysis of myofibrillar proteins was accelerated during sous-vide cooking, with distinct proteases potentially activated at different cooking temperatures. Terminome analysis revealed the contribution of specific proteases at higher temperatures in rainbow trout. The results of this study demonstrate the thermal denaturation of sarcoplasmic proteins and proteolysis of myofibrillar proteins in rainbow trout meat during sous-vide cooking and its temperature dependence. The methodology in the present study could provide insights into the optimization of cooking conditions for different fish species, potentially leading to improved texture and quality of sous-vide products.
低温慢煮是一种将鱼真空密封后在低温下烹饪的方法，能产生独特的嫩滑、易剥落的质地。先前关于低温慢煮嫩化的研究主要集中在热诱导的蛋白质变性。另一方面，有人提出鱼肉中在低温下被激活的蛋白酶也有作用。然而，蛋白质降解的具体细节仍不清楚。本研究采用SDS-PAGE/免疫印迹和肽组学分析虹鳟鱼，以评估低温慢煮过程中的蛋白水解情况。SDS-PAGE和免疫印迹分析结果表明，在低温烹饪条件下，肌浆蛋白的热聚集减少，肌动蛋白的解聚增加。肽组比较显示，低温慢煮过程中肌原纤维蛋白的蛋白水解加速，不同烹饪温度下可能激活不同的蛋白酶。末端序列分析揭示了虹鳟鱼在较高温度下特定蛋白酶的作用。本研究结果证明了虹鳟鱼肉在低温慢煮过程中肌浆蛋白的热变性和肌原纤维蛋白的蛋白水解及其对温度的依赖性。本研究中的方法可以为优化不同鱼类的烹饪条件提供见解，有可能改善低温慢煮产品的质地和质量。
