Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus).
Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus).
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DOI：
10.3390/foods10020214
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发表时间：
2021-01-21
期刊：
影响因子：
--
通讯作者：
Zhu B
中科院分区：
文献类型：
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作者：
Lin R;Cheng S;Wang S;Tan M;Zhu B
本研究探讨了大西洋鲭鱼在 4 °C 和 0 °C 储存期间的水分迁移、蛋白质氧化、微观结构和理化品质。利用低场核磁共振弛豫技术在鲭鱼肌肉中观察到三种质子成分，分别是结合水、固定水和脂质。随着储存过程的进行，固定水的弛豫峰向较短的弛豫时间移动，且其强度降低。磁共振成像获得的T1和T2加权图像显示水的强度略有连续下降。巯基（SH）含量的显着降低和羰基（CP）含量、二硫键含量和疏水性的增加揭示了蛋白质在储存过程中的氧化。贮藏过程中蛋白质中α螺旋含量减少，无规卷曲含量增加，这表明鲭鱼蛋白质二级结构发生了变化。储存过程还引起肌原纤维的收缩和断裂，以及细胞内溶素蛋白的颗粒化。此外，随着储存时间的延长，滴水损失、总挥发性碱氮（TVB-N）、硫代巴比妥酸反应物质（TBARS）值和b*值显着增加。
Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of Atlantic mackerel during storage at 4 °C and 0 °C were explored in this study. Three proton components were observed in mackerel muscle using low-field nuclear magnetic resonance relaxation, which were characterized as bound water, immobilized water, and lipid. The relaxation peak of immobilized water shifted to a shorter relaxation time and its intensity decreased with the proceeding of the storage process. T1 and T2 weighted images obtained by magnetic resonance imaging showed a slightly continuous decrease in the intensity of water. The significant decrease in sulfhydryl (SH) content and the increase in carbonyl group (CP) content, disulfide bond content, and hydrophobicity revealed the oxidation of protein during storage. The contents of α-helixes in proteins decreased while that of random coils increased during storage, which suggested changes in the secondary structure of mackerel protein. The storage process also caused the contraction and fracture of myofibrils, and the granulation of endolysin protein. In addition, the drip loss, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS) value, and b* value increased significantly with the storage time.