Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage
| Autor: | Luyun Cai, Yi Sun, Liang Ma, Xiaojie Zhang, Hong Zheng, Jianrong Li, Yuhao Zhang, Mingsi Ma |
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| Rok vydání: | 2018 |
| Předmět: |
Interaction between protein and water
chemistry.chemical_element lcsh:TX341-641 Texture characteristics Shelf life Hydrophobic effect 0404 agricultural biotechnology Siniperca chuatsi Texture (crystalline) Food science Deterioration Water content Chilled prepared fish lcsh:TP368-456 biology Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Nitrogen Degradation of protein lcsh:Food processing and manufacture Free water Fish lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 21, Iss 1, Pp 242-254 (2018) |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2018.1451343 |
| Popis: | Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein–water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also “squeezed” to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. |
| Databáze: | OpenAIRE |
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