Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period
To explore the changes in physicochemical characteristics of muscle protein of grass carp during cold storage, the muscle protein samples were prepared from the grass carp fillets which were refrigerated at 4 ℃ for 0, 2, 4, 6, 8 and 10 d, respectively. And their molecular weight (MW) distribution, w...
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The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050372 |
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| author | Yifan YAO Qiang LI Mingli TIAN Faxiang WANG Yongle LIU Jian YU |
| author_facet | Yifan YAO Qiang LI Mingli TIAN Faxiang WANG Yongle LIU Jian YU |
| author_sort | Yifan YAO |
| collection | DOAJ |
| description | To explore the changes in physicochemical characteristics of muscle protein of grass carp during cold storage, the muscle protein samples were prepared from the grass carp fillets which were refrigerated at 4 ℃ for 0, 2, 4, 6, 8 and 10 d, respectively. And their molecular weight (MW) distribution, water holding capacity（WHC）, solution viscosity, thermodynamic property, as well as salt solubility of actomyosin were determined by size exclusion HPLC, rheometer and differential scanning calorimetry (DSC), etc. The results showed that the average MW of muscle protein was decreased during the whole cold storage period, while the WHC decreased severely in the early stage of cold storage and was dropped by 56.12% at the 8th day. The apparent viscosity of muscle protein decreased quickly at low shear rates, and fell from 0.89 Pa·s of 0 d to 0.05 Pa·s of 10 d at a shear rate of 20 s−1. The salt solubility of actomyosin declined obviously and dropped by 40.96% after 6 d of cold storage. Moreover, two endothermic peaks were observed in DSC curves of the protein samples from refrigerated fish muscles, and the onset temperature (Te) and peak temperature (Tm) of the biggest peak were both maximized at the 6th day, while its corresponding enthalpy change (∆H) was minimized. The results indicated that the 6th day of cold storage was a key time point for complex changes of grass carp muscle proteins. This study provides basic data for better understanding the deterioration mechanism of grass carp muscle during cold storage. |
| first_indexed | 2024-04-09T22:15:52Z |
| format | Article |
| id | doaj.art-244be94b67324bdfb40ce50e603375ae |
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| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-09T22:15:52Z |
| publishDate | 2023-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-244be94b67324bdfb40ce50e603375ae2023-03-23T01:41:46ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-04-01447677210.13386/j.issn1002-0306.20220503722022050372-7Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage PeriodYifan YAO0Qiang LI1Mingli TIAN2Faxiang WANG3Yongle LIU4Jian YU5Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaHunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaHunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaHunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaHunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaHunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, College of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaTo explore the changes in physicochemical characteristics of muscle protein of grass carp during cold storage, the muscle protein samples were prepared from the grass carp fillets which were refrigerated at 4 ℃ for 0, 2, 4, 6, 8 and 10 d, respectively. And their molecular weight (MW) distribution, water holding capacity（WHC）, solution viscosity, thermodynamic property, as well as salt solubility of actomyosin were determined by size exclusion HPLC, rheometer and differential scanning calorimetry (DSC), etc. The results showed that the average MW of muscle protein was decreased during the whole cold storage period, while the WHC decreased severely in the early stage of cold storage and was dropped by 56.12% at the 8th day. The apparent viscosity of muscle protein decreased quickly at low shear rates, and fell from 0.89 Pa·s of 0 d to 0.05 Pa·s of 10 d at a shear rate of 20 s−1. The salt solubility of actomyosin declined obviously and dropped by 40.96% after 6 d of cold storage. Moreover, two endothermic peaks were observed in DSC curves of the protein samples from refrigerated fish muscles, and the onset temperature (Te) and peak temperature (Tm) of the biggest peak were both maximized at the 6th day, while its corresponding enthalpy change (∆H) was minimized. The results indicated that the 6th day of cold storage was a key time point for complex changes of grass carp muscle proteins. This study provides basic data for better understanding the deterioration mechanism of grass carp muscle during cold storage.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050372grass carpcold storageproteinsphysicochemical characteristicsdenaturation |
| spellingShingle | Yifan YAO Qiang LI Mingli TIAN Faxiang WANG Yongle LIU Jian YU Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period Shipin gongye ke-ji grass carp cold storage proteins physicochemical characteristics denaturation |
| title | Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period |
| title_full | Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period |
| title_fullStr | Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period |
| title_full_unstemmed | Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period |
| title_short | Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period |
| title_sort | changes in characteristics of muscle protein from grass carp during cold storage period |
| topic | grass carp cold storage proteins physicochemical characteristics denaturation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050372 |
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