Changes in properties of nano protein particles (NPP) of fish muscle stored at 4 °C and its application in food quality assessment. (1st February 2022)

• Record Type: Journal Article
• Authors: Niu, Fuge; Ju, Mingyue; Du, Yixuan; Wang, Meijing; Han, Xiaoxiang; Chen, Qing; Zhang, Bo; Ritzoulis, Christos; Pan, Weichun
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 155(2022)
• Publication Date: 2022-02-01
• Subjects: Northern snakeheads (Channa argus) -- Nano protein particles (NPP) -- Particle size -- ζ-Potential -- Food quality assessment; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112968
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Nano protein particles (NPP) in solutions of myofibrillar protein extracted from northern snakeheads ( Channa argus ) were studied. The results revealed that their particles size kept growing from 177 ± 2 nm at day 0–218 ± 5 nm at day 3 after slaughter while the corresponding ζ- potential enhanced from −19.0 ± 0.2 mv to −9.0 ± 1.2 mv. In addition, NPP became compact during this period, as inferred by their fractal dimension ( d f ). These changes could be ascribed to the myofibrillar protein's structural alteration, including protein molecule conformation change. The simultaneous food quality assessments upon fish muscle illustrated that they all had very strong positive correlations to those two properties of NPP ( r ≥ 0.87). This indicates that these two properties (particle size and ζ -potential) have potential to food quality assessment. Highlights: Myofibrillar protein was extracted from northern snakehead fish ( Channa argus ). The particle size and ζ -potential of nano protein particles in this protein solution with the storage time were studied. These time dependencies were partially ascribed to protein composition change and molecule conformation modification. The pattern of these time dependencies had positive correlations with traditional food quality assessments of fish muscle. The particle size and ζ -potential of NPP showed potential for fish quality assessments.