FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (18): 15-21.doi: 10.7506/spkx1002-6630-20200615-198

• Food Chemistry • Previous Articles     Next Articles

Effect of Protein Oxidation on the Quality Attributes of Solenocera crassicornis Muscle

QI Xue’er, MAO Junlong, YAO Hui, QI He, WU Tianxin, SHUI Shanshan, ZHANG Bin   

  1. (College of Food and Pharmaceutic, Ocean University of Zhejiang, Zhoushan 316022, China)
  • Published:2021-09-29

Abstract: This study investigated changes in the quality characteristics of Solenocera crassicornis as a result of protein oxidation after treatment with hydroxyl radical oxidation systems, and it observed the degradation of protein by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Peeled shrimps were oxidized in systems containing 0.01 mmol/L FeCl3, 0.1 mmol/L ascorbic acid and 0.5, 1.0, 2.0 or 4.0 mmol/L hydrogen peroxide and the quality characteristics were evaluated after 1, 3, 5, and 7 h. The results showed that the quality characteristics of shrimp were changed after the oxidative treatment. Specifically, the pH rose, the water activity and water content showed an upward and then downward trend, and the chewiness, elasticity and a* value kept declining. As oxidant concentration and oxidation time increased, the L* value and total volatile basic nitrogen (TVB-N) content showed an upward trend (P < 0.05). After oxidation, the space between muscle fibers in shrimps was widened, muscle fibers were broken and the arrangement of muscle fibers became loose. At different oxidant concentrations, protein degradation and aggregation occurred to varying extents. It can be concluded that free radical oxidation can significantly affect the quality characteristics of shrimps and the degree of protein degradation. Therefore, this study provides a reference for the control of protein oxidation in processed shrimps.

Key words: Solenocera crassicornis; hydroxyl radical; oxidation; quality characteristics

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