Effect of slurry ice during storage on myofibrillar protein of Pseudosciaena crocea

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dc.contributor.authorGuan, Fengen
dc.contributor.authorChen, Yiruien
dc.contributor.authorZhao, Siminen
dc.contributor.authorChen, Zhuoen
dc.contributor.authorYu, Chenen
dc.contributor.authorYuan, Yongjunen
dc.date.accessioned2022-04-21T12:32:52Zen
dc.date.available2022-04-21T12:32:52Zen
dc.date.issued2021-07en
dc.description.abstractIn order to explore the effect of slurry ice on myofibrillar protein of Pseudosciaena crocea, the changes in myofibrillar protein and muscle microstructure during storage were studied with crushed ice as a control. During the storage period, the rate of decrease in myofibrillar protein content, Ca2+-ATPase activity, and total sulfhydryl groups in the slurry ice group was lower than in the control group (p <.05). There was a significant linear correlation between the hydrophobicity and the storage time (R-crushed ice (4 degrees C) = 0.9881, R-slurry ice (4 degrees C) = 0.9878, Rslurry ice (-1 degrees C) = 0.9674), and trichloroacetic acid (TCA) soluble peptide content was lower than in the control group at the same time. Slurry ice (-1 degrees C) was optimal in maintaining protein content in P. crocea; the arrangement of myofibrils in P. crocea treated by slurry ice was compact and the gaps were small. Slurry ice can delay the denaturation and degradation of fish myofibrillar protein and maintain its quality.en
dc.description.notesThis study was supported by Zhejiang Provincial Natural Science Foundation of China (grant numbers LY17C010001), Ningbo Natural Science Foundation of China (grant numbers 2017A610287), Fishery science and technology project of Ningbo Marine and Fisheries Bureau of China (grant numbers NITY20170328062), Zhejiang Provincial Top Discipline of Biological Engineering (Level A) (NO. ZS2016003), and College Student Technological Creativity Program of Zhejiang Province in 2021.en
dc.description.sponsorshipZhejiang Provincial Natural Science Foundation of ChinaNatural Science Foundation of Zhejiang Province [LY17C010001]; Ningbo Natural Science Foundation of China [2017A610287]; Fishery science and technology project of Ningbo Marine and Fisheries Bureau of China [NITY20170328062]; Zhejiang Provincial Top Discipline of Biological Engineering [ZS2016003]; College Student Technological Creativity Program of Zhejiang Province in 2021en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1002/fsn3.2355en
dc.identifier.issn2048-7177en
dc.identifier.issue7en
dc.identifier.pmid34262738en
dc.identifier.urihttp://hdl.handle.net/10919/109713en
dc.identifier.volume9en
dc.language.isoenen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectcrushed iceen
dc.subjectfish refrigerationen
dc.subjectmyofibrillar proteinen
dc.subjectPseudosciaena croceaen
dc.subjectslurry iceen
dc.titleEffect of slurry ice during storage on myofibrillar protein of Pseudosciaena croceaen
dc.title.serialFood Science & Nutritionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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