Effect of Low-Temperature Storage on Properties of Actomyosin in Crisped Grass Carp Muscle

Abstract

Abstract: The effect of different storage temperatures on the properties of actomyosin of crisped grass carp muscle was studied. The solubility of myofibrils, the activity of Ca2+-ATPase, T-SH content and A-SH content in crisped grass carp revealed an obvious decrease, while surface hydrophobicity (SoANS) increased with prolonged storage time. However, specific properties of protein were greatly influenced by storage temperature. Higher storage temperature resulted in decreased Ca2+-ATPase activity and T-SH and A-SH contents, and increased surface hydrophobicity.

Key words: crisped grass crap, actomyosin, Ca2+-ATPase, hydrophobicity, －SH

Jian-Hua RONG. Effect of Low-Temperature Storage on Properties of Actomyosin in Crisped Grass Carp Muscle[J]. FOOD SCIENCE, 2012, 33(14): 273-276.

References

1. 李汴生，朱志伟，阮征．不同温度冻藏对脆肉鲩鱼片品质的影响[J]．华南理工大学学报，2008，36(7)：134-139
2. 朱志伟，李汴生，阮征等．冷冻贮藏过程中包装处理对脆肉鲩鱼片品质的影响[J]．贮运与保鲜，2008，34(4)：137-141
3. 阮征，李汴生，朱志伟等．不同冻结速率对脆肉鲩鱼片冻结特性的影响研究[J]．农业工程学报，2008，2：250-254
4. 关熔，林婉玲，曾庆孝等．盐处理对脆肉鲩冷鲜鱼片贮藏品质的影响[J]．食品与发酵工业，2009，35(4)：184-188
5. 郭姗姗，荣建华，赵思明等．臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响[J]．食品科学，2009，30(24)：469-473
6. 刘茹，刘海梅，熊善柏等．提取条件对白鲢肌动球蛋白得率及Ca2+-ATPase 活性的影响[J]．食品科学，2005，6(6)：39-43
7. YONGSAWATDIGUL J，PARK J W．Thermal denaturation and aggregation of threadfin bream actomyosin[J]．Food Chemistry，2003(83)：409-416
8. 曾名慂．几种主要淡水经济鱼类肌肉蛋白质冻结变性机理的研究[D]．青岛：中国海洋大学，2005
9. 侯温普，薛长湖，杨文鸽等．低温速冻处理对美国红鱼-20℃冻藏生化特性的影响[J]．水产科学，2006，25(2)：55-58
10. 曾名勇，黄海，李八方．不同冻藏温度对鲈鱼肌肉蛋白质生化特性的影响[D]．青岛海洋大学学报，2003，33(4)：525-530
11. SOMPONGSE W，ITOH Y，OBATAKE A．Effect of cryoprotectants and a reducing reagent on the stability of actomyosin during ice storage [J]．Fisheries Science，1996，62(1)：73-79
12. RUIZ-CAPILLAS C，MORAL A，MORALES J，et al．The effect of frozen storage on the functional properties of the muscle of volador(Illex coindetii) [J]．Food Chemistry，2002，78 (2)：149-156
13. SEKI N，IKEDA M，NARITA N．Changes in ATPase activities of Carp myofibril during ice-storage [J]．Bulletin of the Japanese Society of Scientific Fisherie，1979，45 (6)：791-799
14. MATSUMOTO I，OIZUM T，ARAI KI．Protuctive effect of sugar on freeze-denaturation of carp myofibriliar protein[J]．Bulletin of the Japanese Society of Scientific Fisheries，1985，51(5)：833-839
15. OKADA T，INOUE N，AKIBA M．Election microscopic observation and biochemical properties of carp myosin B during frozen storage[J]．Japanese Society of Scientific Fisheries，1986，52 (2)：345-353
16. 郭园园，孔保华．冷冻贮藏引起的鱼肉蛋白质变性及物理化学特性的变化[J]．食品科学，2011，32(7)：335-340
17. RIEBROY S，BENJAKUL S，VISESSANGUAN W，et al．Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)[J]．Food Hydrocolloids，2009，23(1)：26-39
18. BADII F，HOWELL N K．A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melano grammus aeglefinus) fillets during frozen storage[J]．Journal of the Science of Food and Agriculture，2001，82(1)：87-97
19. RAMIREZ J A，MARTIN-POLO M O，BANDMAN E．Fish myosin aggregation as affected by freezing and initial physical state[J]．Journal of Food Science，2000，65(4)：556-560
20. BENJAKUL S，VISESSANGUAN W，THONGKAEW C，et al．Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J]．Food Research International，2003，36(8)：787 -795.
21. 周爱梅，龚杰，邢彩云等．罗非鱼与鳙鱼鱼糜蛋白在冻藏中的生化及凝胶特性变化[J]．华南农业大学学报，2005，26(3)：103-107.
22. LIAN P Z，LEE C M，HUFNAGEL L．Physicochemical properties of frozen red hake (Urophycis chuss) mince as affected by cryoprotective ingredients[J]．Journal of Food Science，2000，65(7)：1117-1123

[1]	LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua. Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin [J]. FOOD SCIENCE, 2021, 42(8): 10-16.
[2]	WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2021, 42(4): 23-30.
[3]	LIU Yuan, ZHANG Qunhua, YUAN Wenbo, FAN Xiaoping, DU Bing, LI Pan, XIE Lanhua. Preparation and Properties of Sacha Inchi Oil/Polyvinyl Alcohol Nanofiber Membrane by Emulsion Electrospinning [J]. FOOD SCIENCE, 2021, 42(17): 233-240.
[4]	LU Yingjie, REN Guangyue, DUAN Xu, ZHANG Ledao, LING Zhengzheng. Moisture Migration Properties and Quality Changes of Fresh In-Shell Peanuts during Hot Air Drying [J]. FOOD SCIENCE, 2020, 41(7): 86-92.
[5]	WU Haitao. Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein [J]. FOOD SCIENCE, 2020, 41(5): 87-92.
[6]	JIA Na, LIN Shiwen, WANG Letian, LIU Dengyong. Effects of Changes in Sulfhydryl Content and Surface Hydrophobicity of Myofibrillar Protein Induced by Gallic Acid on Its Gel Properties [J]. FOOD SCIENCE, 2020, 41(22): 1-7.
[7]	ZENG Qi, HU Miao, WANG Huan, ZHONG Mingming, QI Baokun, JIANG Lianzhou. Effect of pH Treatment on Structure, Rheological Properties and Emulsifying Properties of Black Bean Protein Isolate [J]. FOOD SCIENCE, 2020, 41(22): 15-21.
[8]	WANG Lin, ZHOU Guowei, YU Zhichao, MENG Luobing, WANG Yuying, ZHANG Anqi, WANG Xibo, JIANG Lianzhou. Effect of pH-shifting Treatment on the Structure and Emulsifying Properties of Cyperus esculentus L. Protein [J]. FOOD SCIENCE, 2020, 41(22): 34-41.
[9]	FENG Fang, LIU Wenhao, CHEN Zhigang. Structure and Heat-Induced Gelation Properties of Soybean 7S and 11S Proteins [J]. FOOD SCIENCE, 2020, 41(2): 58-64.
[10]	YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan. Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran [J]. FOOD SCIENCE, 2020, 41(18): 51-57.
[11]	HUANG Xue, WANG Ying, ZHANG Hui, ZHAO Meng, FANG Yapeng. Construction and Characterization of Medium-Chain Triglyceride (MCT)/Zein Microcapsules with Core-Shell Structure [J]. FOOD SCIENCE, 2019, 40(4): 21-27.
[12]	XUE Haiyan, CAO Ge, HE Baoyuan, FAN Jiaojiao, XUE Lihuan. Effect of Ultrasonic Treatment on the Structure and Antigenicity of Bovine Caseins [J]. FOOD SCIENCE, 2019, 40(23): 123-129.
[13]	ZHANG Ping, LIU Hongwei. Rapid Multi-Element Analysis of Red Wine by Inductively Coupled Plasma Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(2): 259-263.
[14]	LI Liang, ZHOU Yan, WANG Dongmei, FAN Jinyuan, WU Changling, ZHU Ying, LI Yang, JIANG Lianzhou, WANG Zhongjiang, FAN Zhijun. Effect of Microfluidization on Protein Structure and Solubility of Soymilk Powder [J]. FOOD SCIENCE, 2019, 40(17): 178-182.
[15]	QI Baokun, JIANG Lianzhou, WANG Huan, LI Yang. Effect of Ionic Strength on Surface Hydrophobicity and Structure of 11S Glycinin [J]. FOOD SCIENCE, 2018, 39(8): 39-44.