Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus)
| Autor: | Mingqian Tan, Shasha Cheng, Rong Lin, Siqi Wang, Beiwei Zhu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
030309 nutrition & dietetics microstructure Mackerel chemistry.chemical_element Plant Science Protein oxidation lcsh:Chemical technology Health Professions (miscellaneous) Microbiology 03 medical and health sciences 0404 agricultural biotechnology Atlantic mackerel TBARS Bound water lcsh:TP1-1185 Food science 0303 health sciences biology Moisture Chemistry Relaxation (NMR) water status and distribution 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Nitrogen secondary structure of protein Food Science |
| Zdroj: | Foods Volume 10 Issue 2 Foods, Vol 10, Iss 214, p 214 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10020214 |
| Popis: | Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of Atlantic mackerel during storage at 4 ° C and 0 ° C were explored in this study. Three proton components were observed in mackerel muscle using low-field nuclear magnetic resonance relaxation, which were characterized as bound water, immobilized water, and lipid. The relaxation peak of immobilized water shifted to a shorter relaxation time and its intensity decreased with the proceeding of the storage process. T1 and T2 weighted images obtained by magnetic resonance imaging showed a slightly continuous decrease in the intensity of water. The significant decrease in sulfhydryl (SH) content and the increase in carbonyl group (CP) content, disulfide bond content, and hydrophobicity revealed the oxidation of protein during storage. The contents of &alpha helixes in proteins decreased while that of random coils increased during storage, which suggested changes in the secondary structure of mackerel protein. The storage process also caused the contraction and fracture of myofibrils, and the granulation of endolysin protein. In addition, the drip loss, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS) value, and b* value increased significantly with the storage time. |
| Databáze: | OpenAIRE |
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