Chang Kexin, Lin Yufan, Huang Sijia, Fan Xinru, Ma Yongsheng, Li Meng, Zhao Qiancheng
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China.
Foods. 2025 Apr 16;14(8):1371. doi: 10.3390/foods14081371.
The bay scallop () adductor is an attractive raw material for the production of surimi-like products. The gelling properties of raw materials directly affect the quality of surimi-like products. To assess the potential of processing frozen bay scallop adductors into surimi-like products, the effects of short-term freezing treatment on the endogenous transglutaminase (TGase) activity, myofibrillar protein (MP) structure and gelling properties of bay scallop adductors were investigated during 14 days of frozen storage (-18 °C). The results showed that TGase activity in adductor muscles increased significantly during the first 7 days. After 7-14 days, the carbonyl and sulfhydryl contents of the MPs notably changed (increased then decreased). The β-turn content of the MPs increased, indicating stretching and flexibility. Surface hydrophobicity, fluorescence intensity and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated changes in the tertiary structure of the MPs. Compared with gels from fresh samples, gels from scallop adductors frozen for 1 day presented significantly better texture characteristics (breaking force, gel strength, hardness, springiness, cohesiveness, chewiness) and higher water-holding capacity ( < 0.05). However, these properties significantly decreased on the 7th and 14th days ( < 0.05). Microstructural analysis revealed a more compact gel network from 1-day-frozen adductor muscles. These changes in TGase activity and MP structure are key factors influencing the gelling properties of frozen bay scallop adductors. This study provides new insights for improving gel properties during the frozen storage of bay scallop adductors.
海湾扇贝闭壳肌是生产类鱼糜产品的优质原料。原料的凝胶特性直接影响类鱼糜产品的质量。为评估将冷冻海湾扇贝闭壳肌加工成类鱼糜产品的潜力，研究了在-18℃冷冻储存14天期间，短期冷冻处理对海湾扇贝闭壳肌内源性转谷氨酰胺酶（TGase）活性、肌原纤维蛋白（MP）结构及凝胶特性的影响。结果表明，闭壳肌中的TGase活性在储存的前7天显著增加。在7-14天期间，MP的羰基和巯基含量显著变化（先增加后减少）。MP的β-转角含量增加，表明其伸展性和柔韧性增强。表面疏水性、荧光强度和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）分析表明MP的三级结构发生了变化。与新鲜样品制成的凝胶相比，冷冻1天的扇贝闭壳肌制成的凝胶具有显著更好的质地特性（破断力、凝胶强度、硬度、弹性、内聚性、咀嚼性）和更高的持水能力（P<0.05）。然而，在第7天和第14天，这些特性显著下降（P<0.05）。微观结构分析显示，冷冻1天的闭壳肌形成的凝胶网络更致密。TGase活性和MP结构的这些变化是影响冷冻海湾扇贝闭壳肌凝胶特性的关键因素。本研究为改善海湾扇贝闭壳肌冷冻储存期间的凝胶特性提供了新的见解。
