文献类型：期刊文献

英文题名：Effects of cold atmospheric plasma on endogenous enzyme activity and muscle protein oxidation in Trachinotus ovatus

作者：Situ, Huiyuan[1];Li, Yumei[1];Gao, Jialong[1,2,3];Zhang, Chaohua[1,2,3];Qin, Xiaoming[1,2,3];Cao, Wenhong[1,2,3];Lin, Haisheng[1,2,3];Chen, Zhongqin[1,2,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod, Zhanjiang 524088, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2023

卷号：407

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000895345400010)、、EI(收录号：20225013239116)、Scopus(收录号：2-s2.0-85143696591)、WOS

基金：This work was supported by National Key R & D Program of China (2019YFD0901602) , Science and Technology Plan Project of Zhanjiang City (210906157007280) , and Guangdong Innovation and Research Team of Seafood Green Processing Technology (2019KCXTD011) .

语种：英文

外文关键词：Trachinotus ovatus; Cold atmospheric plasma; Endogenous enzyme activity; Sensory characteristics; Protein oxidation

外文摘要：In this study, we investigated the effects of cold atmospheric plasma (CAP) technology on endogenous enzyme characteristics and muscle protein properties of the golden pomfret (Trachinotus ovatus) under different treat-ment power and time conditions. Results showed that the enzymatic activity of cathepsin B, L, and calpain in crude protease extracts (CPE) decreased significantly as the treatment power and treatment time of CAP increased (p < 0.05). Oxidative degradation of the CPE after exposure to CAP resulted in significant changes in the structure, total sulfhydryl, and carbonyl content of the CPE (p < 0.05). CAP of an appropriate intensity resulted in significant improvements in the color parameters, hydration properties, and textural property pa-rameters of muscle proteins (p < 0.05). These results suggest that CAP, as a non-thermophysical modification technique, can inhibit the activity of endogenous enzymes as well as alter the protein function in food.