Effects of chopping and salting on the properties of pre-rigor silver carp muscle: Metabolic process, protein functionality, and ultrastructure.

Autor: Zhang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China., Zhan S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China., Bao Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China. Electronic address: yulong@ujs.edu.cn., You J; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, China., Yin T; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, China., Hong H; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Gao R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China. Electronic address: xiyuan2008@ujs.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 17; Vol. 464 (Pt 2), pp. 141685. Date of Electronic Publication: 2024 Oct 17.
DOI: 10.1016/j.foodchem.2024.141685
Abstrakt: Chopping and salting are two important processing steps in emulsified meat products. Effects of chopping and salting on metabolic process, protein functionality, and ultrastructure of pre-rigor silver carp muscle, and how these three aspects changed during rigor transformation were explored. Chopping caused an accelerated loss of adenosine triphosphate (ATP) from 1.16 μmol/g to 0.16 μmol/g, and salt addition inhibited accumulation of hypoxanthine nucleoside (HxR) and hypoxanthine (Hx). Similarly, chopping led to faster decrease of glycogen from 4.59 mg/g to 1.50 mg/g and increase in lactic acid from 0.52 mmol/g protein to 0.82 mmol/g protein, and salt exerted an inhibition effect. In agreement with ATP and glycogen breakdown, metabolic profiling revealed that chopping and salting altered the metabolism in fatty acids and amino acids during rigor transformation. After rigor transformation, chopping with salt led to significant reduction in radical scavenging ability, accompanied by greater loss of sulfhydryl groups. Salt also promoted protein denaturation, evidenced by increased surface hydrophobicity and decreased intrinsic fluorescence. The ultrastructure of fish muscle after chopping or chopping with salt was similar between pre- and post-rigor stages. The abovementioned findings can provide valuable insight into the production of fish products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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