Abstract: The objective of this study was to investigate emulsifying and gel properties of common carp myofibrillar protein treated by hydroxyl radical-generating systems (HRGS) containing 0.1 mmol/L ferric chloride, 0.1 mmol/L ascorbic acid and 0－20 mmol/L hydrogen peroxide for 1, 3 h and 5 h, respectively. The results revealed that oxidative stress had a destructive effect on emulsifying and gel properties of fish myofibrillar protein. The emulsion activity index (EAI) and emulsion stability index (ESI), gel texture parameters (gel springiness and hardness), gel whiteness and gel WHC of fish myofibrillar protein revealed a significant decrease (P＜0.05) due to oxidation and the microstructure of heat-induced myofibrillar protein gels was also damaged. These oxidation-induced functional changes reveal high susceptibility of common carp myofibrillar protein to oxidative stress.

Key words: common carp, myofibrillar protein, protein oxidation, emulsifying property, gel property