Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure
In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/24/13247 |
| _version_ | 1827575797482782720 |
|---|---|
| author | Xue Gong Jiang Chang Jing Wang Yinglei Zhang Danting Li Chai Liu Lida Hou Ning Xia |
| author_facet | Xue Gong Jiang Chang Jing Wang Yinglei Zhang Danting Li Chai Liu Lida Hou Ning Xia |
| author_sort | Xue Gong |
| collection | DOAJ |
| description | In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and compared. At the same time, sensory indicators were evaluated to verify the effect of ultra-high pressure treatment on the quality of scallop adductor muscles. The results indicated that the mass fraction of the α-helix was decreased by 13.70% and the mass fraction of β–folding was 2.72 times higher in the adductor muscle of scallops compared to the fresh adducts without ultra-high pressure treatment, maintained for 180 s at an ultra-high pressure of 200 MPa. At the same time, the value of I<sub>850</sub>/I<sub>830</sub> of protein tyrosine residues was 1.094, which weakened the water retention ability of the protein, the elasticity of the scallop adduct was reduced from the original 7.16 N to 6.17 N, the cohesion was reduced by 3.76%, and the hardness was increased by 17.45%. This improved the cooking quality of scallops, which was consistent with the sensory evaluation results. Therefore, under ultra-high pressure treatment, changes in the protein structure of the adductor muscle of scallops had a certain impact on their texture, which was able to provide support for in-depth research on the mechanism of ultra-high pressure action. |
| first_indexed | 2024-03-08T21:02:05Z |
| format | Article |
| id | doaj.art-e2fdf17466354913807a196ddf188922 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-08T21:02:05Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e2fdf17466354913807a196ddf1889222023-12-22T13:52:00ZengMDPI AGApplied Sciences2076-34172023-12-0113241324710.3390/app132413247Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High PressureXue Gong0Jiang Chang1Jing Wang2Yinglei Zhang3Danting Li4Chai Liu5Lida Hou6Ning Xia7School of Light Industry, Harbin University of Commerce, Harbin 150028, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150080, ChinaSchool of Light Industry, Harbin University of Commerce, Harbin 150028, ChinaSchool of Light Industry, Harbin University of Commerce, Harbin 150028, ChinaSchool of Light Industry, Harbin University of Commerce, Harbin 150028, ChinaCollege of Engineering, Northeast Agricultural University, Harbin 150038, ChinaSchool of Light Industry, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150038, ChinaIn order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and compared. At the same time, sensory indicators were evaluated to verify the effect of ultra-high pressure treatment on the quality of scallop adductor muscles. The results indicated that the mass fraction of the α-helix was decreased by 13.70% and the mass fraction of β–folding was 2.72 times higher in the adductor muscle of scallops compared to the fresh adducts without ultra-high pressure treatment, maintained for 180 s at an ultra-high pressure of 200 MPa. At the same time, the value of I<sub>850</sub>/I<sub>830</sub> of protein tyrosine residues was 1.094, which weakened the water retention ability of the protein, the elasticity of the scallop adduct was reduced from the original 7.16 N to 6.17 N, the cohesion was reduced by 3.76%, and the hardness was increased by 17.45%. This improved the cooking quality of scallops, which was consistent with the sensory evaluation results. Therefore, under ultra-high pressure treatment, changes in the protein structure of the adductor muscle of scallops had a certain impact on their texture, which was able to provide support for in-depth research on the mechanism of ultra-high pressure action.https://www.mdpi.com/2076-3417/13/24/13247scallopultra-high pressuretextureproteinstructuresensory evaluation |
| spellingShingle | Xue Gong Jiang Chang Jing Wang Yinglei Zhang Danting Li Chai Liu Lida Hou Ning Xia Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure Applied Sciences scallop ultra-high pressure texture protein structure sensory evaluation |
| title | Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure |
| title_full | Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure |
| title_fullStr | Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure |
| title_full_unstemmed | Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure |
| title_short | Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure |
| title_sort | effects of protein structure changes on texture of scallop adductor muscles under ultra high pressure |
| topic | scallop ultra-high pressure texture protein structure sensory evaluation |
| url | https://www.mdpi.com/2076-3417/13/24/13247 |
| work_keys_str_mv | AT xuegong effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure AT jiangchang effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure AT jingwang effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure AT yingleizhang effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure AT dantingli effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure AT chailiu effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure AT lidahou effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure AT ningxia effectsofproteinstructurechangesontextureofscallopadductormusclesunderultrahighpressure |