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Yuan YW, Liu YT, Zhu XT, Yu JX, Mao JL, Fu JJ, Chen YW, Tan GF. Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea). Food Chem 2024; 463:141090. [PMID: 39236385 DOI: 10.1016/j.foodchem.2024.141090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 08/10/2024] [Accepted: 08/30/2024] [Indexed: 09/07/2024]
Abstract
Large yellow croaker (Larimichthys crocea) is susceptible to oxidative denaturation during storage. This work is to investigate the quality alterations by analyzing its physicochemical changes and proteomics throughout preservation under refrigeration, frozen, and slurry ice (SI) conditions. Results revealed that the freshness of large yellow croaker, as evaluated by indicators such as total volatile basic nitrogen, total viable count, and thiobarbituric acid reactive substances, was well maintained while stored in the SI group. Meanwhile, the water distribution in the muscle tissue of group SI exhibited slower fluctuations, thereby preserving the integrity of fish muscle cells. Based on label-free proteomic analysis, a considerable downregulation was observed in the mitogen-activated protein kinase (MAPK) signaling pathway, indicating that SI decelerated this metabolic pathway and effectively delayed the deterioration of muscle. Therefore, the application of SI provides potential for maintaining the quality stability of large yellow croaker.
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Affiliation(s)
- Yan-Wei Yuan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yu-Ting Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Xing-Tong Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jin-Xiu Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jun-Long Mao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
| | - Guo-Feng Tan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
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Zhang X, Zhong S, Kong L, Wang X, Yu J, Peng X. Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze-Thawed Spanish Mackerel Surimi Balls. Foods 2024; 13:403. [PMID: 38338537 PMCID: PMC10855621 DOI: 10.3390/foods13030403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of Scomberomorus niphoniu surimi balls to retain water after repeated freeze-thaw (F-T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 10% WPH, 15% WPH, 0.02% butyl hydroxyl anisole (BHA), and a control group that did not receive any treatment were the six groups that were employed in the experiment. The cooking loss, water retention, total sulfhydryl content, and carbonyl content of each group were all measured. Notably, it was found that the surimi balls' capacity to hold onto water and fend off oxidation was enhanced in a dose-dependent manner by the addition of WPH. Furthermore, the results showed that the 15% WPH added to the surimi balls effectively decreased protein oxidation in the F-T cycles and ameliorated the texture deterioration of surimi balls induced by repeated F-T, laying a theoretical foundation for the industrial application of WPH in surimi products.
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Affiliation(s)
- Xiaowen Zhang
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Shaojing Zhong
- Yantai New Era Health Industry Daily Chemical Co., Ltd., Yantai 264005, China;
| | - Lingru Kong
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Xiaohan Wang
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Juan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
| | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Z.); (L.K.); (X.W.); (J.Y.)
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