Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

TY - JOUR

T1 - Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

AU - Zhang, Longteng

AU - Gui, Ping

AU - Zhang, Yuqi

AU - Lin, Jun

AU - Li, Qian

AU - Hong, Hui

AU - Luo, Yongkang

PY - 2019

Y1 - 2019

N2 - This study aimed to investigate the effect of stunning and oxidative stress on gelation properties and water distribution of myofibrillar protein (MP) of silver carp fillets. Different stunning methods (percussion, ice/water, and gill cut) were conducted prior to in vitro MP oxidation by hydroxyl radicals generated from Fenton reaction (10 μM FeCl3, 0.1 mM ascorbic acid, and 0, 0.1, 0.5, 1, 5, and 10 mM H2O2) to simulate oxidative environments during surimi processing. The results indicated that gill cut-stunned fillets had greater susceptibility to MP unfolding and oxidation in terms of elevated disulfide bonds, carbonyls, and surface hydrophobicity. Regardless of stunning stress, mild oxidative modifications (0.1–1 mM H2O2) facilitated the enhancement of gel-forming ability, while strong oxidative environments (5–10 mM H2O2) exhibited weakened gel strength with reduced textural properties. In addition, gill cut-stunned fillets showed higher free water content (16.73%) and attenuated gel strength (278.12 g mm), reflecting fragile gel network and poor water-holding capacity in oxidized MP gels. In conclusion, gill cut stunning were not recommended in aquatic processing in terms of inferior water retention and decreased deformation and springiness of gels.

AB - This study aimed to investigate the effect of stunning and oxidative stress on gelation properties and water distribution of myofibrillar protein (MP) of silver carp fillets. Different stunning methods (percussion, ice/water, and gill cut) were conducted prior to in vitro MP oxidation by hydroxyl radicals generated from Fenton reaction (10 μM FeCl3, 0.1 mM ascorbic acid, and 0, 0.1, 0.5, 1, 5, and 10 mM H2O2) to simulate oxidative environments during surimi processing. The results indicated that gill cut-stunned fillets had greater susceptibility to MP unfolding and oxidation in terms of elevated disulfide bonds, carbonyls, and surface hydrophobicity. Regardless of stunning stress, mild oxidative modifications (0.1–1 mM H2O2) facilitated the enhancement of gel-forming ability, while strong oxidative environments (5–10 mM H2O2) exhibited weakened gel strength with reduced textural properties. In addition, gill cut-stunned fillets showed higher free water content (16.73%) and attenuated gel strength (278.12 g mm), reflecting fragile gel network and poor water-holding capacity in oxidized MP gels. In conclusion, gill cut stunning were not recommended in aquatic processing in terms of inferior water retention and decreased deformation and springiness of gels.

KW - Ascorbic acid (PubChem CID: 54670067)

KW - Ferric chloride (PubChem CID: 24380)

KW - Gelation properties

KW - Hydrogen peroxide (PubChem CID: 784)

KW - Myofibrillar protein

KW - Oxidative stress

KW - Silver carp

KW - Stunning stress

U2 - 10.1016/j.lwt.2018.12.030

DO - 10.1016/j.lwt.2018.12.030

M3 - Journal article

AN - SCOPUS:85058410344

SN - 0023-6438

VL - 102

SP - 142

EP - 149

JO - LWT

JF - LWT

ER -