Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. (15th July 2023)

• Record Type: Journal Article
• Authors: Gao, Song; Liu, Yueyue; Fu, Zixin; Zhang, Huijuan; Zhang, Longteng; Li, Bo; Tan, Yuqing; Hong, Hui; Luo, Yongkang
• Is Part Of: Food chemistry. Volume 414(2023)
• Publication Date: 2023-07-15
• Subjects: Bighead carp -- Brine -- Frozen storage -- Quality traits -- Protein oxidation -- Protein denaturation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135714
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Brining increased water-holding capacity (WHC) of fillets during frozen storage. Protein denaturation affected changes in fish quality during pre-phase of storage. Oxidation became dominant and influenced fish quality in later stage of storage. 0.5 M NaCl increased WHC with few quality deteriorations in frozen fillets. 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.