Effect of protein oxidation on the quality of abalone () during frozen storage under different packaging conditions.

This study investigated the effects of protein oxidation under vacuum packaging, ice-coating, air-permeable polyvinyl chloride and non-packaging on sensory quality of abalone during 24 weeks at -20 °C. During storage, carbonyl content of protein increased (1.64 to 3.12-4.13 nmol/mg), sulfhydryl content decreased (20.48-29.94 %), surface hydrophobicity increased (19.50-40.24 %) and Ca-ATPase activity decreased (21.13-54.93 %). Protein secondary structures was converted into random coils, UV absorption of chromogenic groups reduced indicated tertiary structure and functional degradation. Compared to others, vacuum packaging decreased carbonyl content (3.41-24.46 %) and slowed down the oxidation process among 9 ∼ 19w, while ice-coating increased * value (4.12-12.75 %) and maintained freshness among 8 ∼ 19w. The * value ( = -0.89) and centrifugal loss ( = 0.95) were significantly correlated with carbonyl content, and hardness ( = -0.70) was significantly correlated with surface hydrophobicity ( < 0.01). Thus, 0 ∼ 8w is the effective period in protein degradation regulation considering oxidation indicators and quality control by WHC trend.