文献类型：期刊文献

英文题名：Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein

作者：Sun, Qinxiu[1,2];Dong, Xiuping[2];Zheng, Ouyang[1];Liu, Shucheng[1];Kong, Baohua[3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China;[2]Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China;[3]Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

年份：2024

卷号：191

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001134595700001)、、WOS

基金：This study was supported by the GuangDong Basic and Applied Basic Research Foundation (2023A1515011513), the Scientific and Technological Innovation Strategy of Guangdong Province (2022A05036), and the General Transfer Payment Fund Project of Fishery Development Support Policy in Guangdong Province in 2022 (2022-440000-45060100-9680).

语种：英文

外文关键词：Ultrasound-assisted thawing; fish myofibrillar protein; Oxidation; Aggregation; Gel properties

外文摘要：The influences of ultrasound thawing (UT) at different power (0, 100, 300, and 500 W) on the oxidation, aggregation, and gel properties of common carp (Cyprinus carpio) myofibrillar protein were evaluated in the present study. The free amino content, carbonyl content, dityrosine content, and TBARS value of UT-300 were significantly lower than those of other thawing groups (P < 0.05), suggesting that appropriate ultrasound power (300 W) thawing inhibited the oxidation of myofibrillar protein and fat. However, excessive power (500 W) UT enhanced the oxidation of fish protein. UT-300 had the smallest surface hydrophobicity, particle size, and turbidity values, indicating that UT-300 reduced protein aggregation caused by thawing. At the same time, UT300 protein gel had a higher gel strength and water-holding capacity than other thawing treatments, which were characterized by fine and uniform gel networks. Water distribution analysis also proved that UT-300 inhibited the loss of bound water, free water, and immobilized water, as well as the increase in fluidity caused by thawing. In conclusion, proper power (300 W) UT was beneficial in inhibiting the degradation of gel properties caused by protein oxidation and aggregation during thawing.