Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage

doi:10.7506/spkx1002-6630-20200521-246

Abstract

Abstract: Changes in the functional properties of myofibrillar proteins in Illex argentinus, Ommastrephes bartrami and Dosidicus gigas were investigated during frozen storage. The squid samples were frozen in a ?18 ℃ refrigerator and were taken at days 0, 15, 30, 45, 60, 75, 90, 105 and 120 to determine the content, solubility and turbidity, emulsifying capacity, Ca2+-ATPase activity, foaming capacity and foam stability, carbonyl content and total sulfhydryl content of myofibrillar protein. Results demonstrated that after 120 days of frozen storage, the turbidity and carbonyl content of myofibrillar proteins in all squid species increased significantly than that 0 day storage. The turbidity increased to 1.303, 0.608 and 1.177, respectively, and the carbonyl content increased by 8.74, 13.95 and 4.79 nmol/mg (P < 0.05). Myofibrillar protein content, solubility, foamability, foam stability, emulsification activity index (EAI), emulsification stability index (ESI), Ca2+-ATPase activity, and total sulfhydryl content decreased significantly. In Illex argentines, myofibrillar protein content, solubility, Ca2+-ATPase activity, and total sulfhydryl content decreased by 72.22%, 69.68%, 93.07% and 76.66%, respectively after 120 days of frozen storage. Moreover, the emulsification activity index (EAI) of myofibrillar proteins in Illex argentinus, Ommastrephes bartrami and Dosidicus gigas decreased by 10.09, 15.48 and 11.63 m2/g, respectively (P < 0.05), and the declining trend in ESI was basically consistent with that in EAI. The foaming capacity and foam stability of myofibrillar proteins in Ommastrephes bartrami decreased by 60.00% and 8.89%, respectively after 120 days of frozen storage, and the declining rates were significantly higher than those of Illex argentinus and Dosidicus gigas. Therefore, the physicochemical properties of myofibrillar proteins in the three squid species showed similar changing trends during frozen storage in spite of the differences in the declining rate and extent.

Key words: squid; myofibrillar protein; frozen storage; quality characteristics

CLC Number:

TS254.4

YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage[J]. FOOD SCIENCE, 2021, 42(7): 207-213.

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Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage

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