Effect of chitosan combined with electrolyzed water on maintaining muscle quality and myofibril proteins of large yellow croaker (<i>Pseudosciaena crocea</i>) during refrigerated storage-Reference-Cited by-同舟云学术

Effect of chitosan combined with electrolyzed water on maintaining muscle quality and myofibril proteins of large yellow croaker (Pseudosciaena crocea) during refrigerated storage

Published:2024-02 Issue:4 Volume:59 Page:2249-2261
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhang Jianyou¹²³⁴,Yue Aodong¹²³,Sun Lei¹²³⁵,Fei Lifeng¹²³,Cui Pengbo¹²³⁴,Qiu Yue¹²³⁴,Lyu Fei¹²³⁴^ORCID,Ding Yuting¹²³⁴

Affiliation:

1. College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China

2. Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou 310014 China

3. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou 310014 China

4. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China

5. Hangzhou New Hope Shuangfeng Co., LTD. Hangzhou 311103 China

Abstract

SummaryThis study aimed to evaluate the effect of chitosan (CHI) combined electrolytic water (EW) cold sterilisation on muscle quality and myofibril proteins (MP) of large yellow croaker (Pseudosciaena crocea) during 12 days of refrigerated storage (4 °C). After the storage period, the sample of the EW + CHI group had the highest rate of hardness (36.68%), springiness (16.11%) among the control group without any treatment (CON), CHI group and EW group and similar tendencies were found in chewiness and cohesiveness. The MP content in the CON group decreased sharply from 80.35 mg g−1 to 57.90 mg g−1, in contrast to the EW + CHI group, which decreased from 81.65 mg g−1 initially to 80.83 mg g−1. The conformation of MP α‐helix and β‐sheet was retained to protect the secondary structure, and the exposure of aromatic amino acid residues was constrained to defend the tertiary structure in EW + CHI treatment which effectively delayed the degradation of MP. Based on these outcomes, EW + CHI treatment could significantly maintain the MP of large yellow croakers and prevent corruption during refrigerated storage.

Publisher

Wiley

Reference48 articles.

1. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

2. pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins

3. Preservation effects and antimicrobial mechanism of ultrasound assisted rosmarinic acid treatment on large yellow croaker during cold storage

4. Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein‐related properties of frozen large yellow croaker ( Pseudosciaena crocea )

5. Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei)