Zhu Siyuan, Zhang Chen, Liu Yijun, Jiang Dan, Zhao Qiancheng, Mao Xiqin, Hu Xia, Jiang Bohai
College of Food Science and Engineering, Dalian Ocean University, 52 Heishi Jiao Street, Dalian 116023, China.
Dalian Center for Certification and Food and Drug Control, No.888A Huanghe Road, Shahekou District, Dalian 116021, China.
Food Chem X. 2025 Mar 10;27:102357. doi: 10.1016/j.fochx.2025.102357. eCollection 2025 Apr.
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.
本研究调查了在-20℃下真空包装、冰衣包裹、透气聚氯乙烯包装和不包装对鲍鱼感官品质的影响，为期24周。在储存期间，蛋白质的羰基含量增加（1.64至3.12 - 4.13nmol/mg），巯基含量降低（20.48 - 29.94%），表面疏水性增加（19.50 - 40.24%），钙-ATP酶活性降低（21.13 - 54.93%）。蛋白质二级结构转变为无规卷曲，发色基团的紫外吸收降低，表明三级结构和功能降解。与其他包装方式相比，真空包装降低了羰基含量（3.41 - 24.46%），并在9至19周减缓了氧化过程，而冰衣包裹增加了*值（4.12 - 12.75%），并在8至19周保持了新鲜度。*值（r = -0.89）和离心损失（r = 0.95）与羰基含量显著相关，硬度（r = -0.70）与表面疏水性显著相关（P < 0.01）。因此，考虑氧化指标和通过持水力趋势进行质量控制，0至8周是蛋白质降解调控的有效期。
