Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress
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Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress. / Zhang, Longteng; Gui, Ping; Zhang, Yuqi; Lin, Jun; Li, Qian; Hong, Hui; Luo, Yongkang.
In: LWT, Vol. 102, 2019, p. 142-149.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress
AU - Zhang, Longteng
AU - Gui, Ping
AU - Zhang, Yuqi
AU - Lin, Jun
AU - Li, Qian
AU - Hong, Hui
AU - Luo, Yongkang
PY - 2019
Y1 - 2019
N2 - This study aimed to investigate the effect of stunning and oxidative stress on gelation properties and water distribution of myofibrillar protein (MP) of silver carp fillets. Different stunning methods (percussion, ice/water, and gill cut) were conducted prior to in vitro MP oxidation by hydroxyl radicals generated from Fenton reaction (10 μM FeCl3, 0.1 mM ascorbic acid, and 0, 0.1, 0.5, 1, 5, and 10 mM H2O2) to simulate oxidative environments during surimi processing. The results indicated that gill cut-stunned fillets had greater susceptibility to MP unfolding and oxidation in terms of elevated disulfide bonds, carbonyls, and surface hydrophobicity. Regardless of stunning stress, mild oxidative modifications (0.1–1 mM H2O2) facilitated the enhancement of gel-forming ability, while strong oxidative environments (5–10 mM H2O2) exhibited weakened gel strength with reduced textural properties. In addition, gill cut-stunned fillets showed higher free water content (16.73%) and attenuated gel strength (278.12 g mm), reflecting fragile gel network and poor water-holding capacity in oxidized MP gels. In conclusion, gill cut stunning were not recommended in aquatic processing in terms of inferior water retention and decreased deformation and springiness of gels.
AB - This study aimed to investigate the effect of stunning and oxidative stress on gelation properties and water distribution of myofibrillar protein (MP) of silver carp fillets. Different stunning methods (percussion, ice/water, and gill cut) were conducted prior to in vitro MP oxidation by hydroxyl radicals generated from Fenton reaction (10 μM FeCl3, 0.1 mM ascorbic acid, and 0, 0.1, 0.5, 1, 5, and 10 mM H2O2) to simulate oxidative environments during surimi processing. The results indicated that gill cut-stunned fillets had greater susceptibility to MP unfolding and oxidation in terms of elevated disulfide bonds, carbonyls, and surface hydrophobicity. Regardless of stunning stress, mild oxidative modifications (0.1–1 mM H2O2) facilitated the enhancement of gel-forming ability, while strong oxidative environments (5–10 mM H2O2) exhibited weakened gel strength with reduced textural properties. In addition, gill cut-stunned fillets showed higher free water content (16.73%) and attenuated gel strength (278.12 g mm), reflecting fragile gel network and poor water-holding capacity in oxidized MP gels. In conclusion, gill cut stunning were not recommended in aquatic processing in terms of inferior water retention and decreased deformation and springiness of gels.
KW - Ascorbic acid (PubChem CID: 54670067)
KW - Ferric chloride (PubChem CID: 24380)
KW - Gelation properties
KW - Hydrogen peroxide (PubChem CID: 784)
KW - Myofibrillar protein
KW - Oxidative stress
KW - Silver carp
KW - Stunning stress
U2 - 10.1016/j.lwt.2018.12.030
DO - 10.1016/j.lwt.2018.12.030
M3 - Journal article
AN - SCOPUS:85058410344
VL - 102
SP - 142
EP - 149
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
ER -
ID: 211987412