Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation

Song Gao; Yueyue Liu; Zixin Fu; Huijuan Zhang; Longteng Zhang; Bo Li; Yuqing Tan; Hui Hong; Yongkang Luo

doi:10.1016/j.foodchem.2023.135714

Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation

Food Chem. 2023 Jul 15:414:135714. doi: 10.1016/j.foodchem.2023.135714. Epub 2023 Feb 16.

Authors

Song Gao¹, Yueyue Liu¹, Zixin Fu¹, Huijuan Zhang¹, Longteng Zhang¹, Bo Li¹, Yuqing Tan¹, Hui Hong², Yongkang Luo³

Affiliations

¹ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
² Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: hhong@cau.edu.cn.
³ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic address: luoyongkang@263.net.

PMID: 36808024
DOI: 10.1016/j.foodchem.2023.135714

Abstract

This study aimed to find the specific relationship between quality traits and myofibrillar proteins (MPs) alteration of salted fish during frozen storage. Protein denaturation and oxidation occurred in frozen fillets, with the denaturation occurring before oxidation. In the pre-phase of storage (0-12 weeks), protein structural changes (secondary structure and surface hydrophobicity) were closely related to the water-holding capacity (WHC) and textural properties of fillets. The MPs oxidation (sulfhydryl loss, carbonyl and Schiff base formation) were dominated and associated with changes in pH, color, WHC, and textural properties during the later stage of frozen storage (12-24 weeks). Besides, the brining at 0.5 M improved the WHC of fillets with less undesirable changes in MPs and quality traits compared to other concentrations. The 12 weeks was an advisable storage time for salted frozen fish and our results might provide an available suggestion for fish preservation in aquatic industry.

Keywords: Bighead carp; Brine; Frozen storage; Protein denaturation; Protein oxidation; Quality traits.

MeSH terms

Animals
Carps*
Cyprinidae*
Freezing
Protein Denaturation
Proteins
Sodium Chloride

Substances

Proteins
Sodium Chloride