文献类型：期刊文献

英文题名：Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation

作者：Xu, Chencai[1];Chen, Guanyi[1];Chen, Shengjun[2];Xu, Jie[1];Chen, Chunbei[1];Xia, Qiuyu[1];Sun, Qinxiu[1,3];Wei, Shuai[1];Han, Zongyuan[1];Wang, Zefu[1];Liu, Shucheng[1,3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Zhanjiang 524088, Peoples R China;[2]Minist Agr & Rural Affairs, Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Natl R&D Ctr Aquat Prod, Guangzhou 510300, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2024

卷号：192

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001155038500001)、、EI(收录号：20240215350990)、Scopus(收录号：2-s2.0-85181775738)、WOS

基金：This research was funded by the Fund of the National Key R & D Program of China (2023YFD2401404) , the Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, China (grant number NYJG202203) . Scientific research start-up funds of Guangdong Ocean University (grant number 060302042108) .

语种：英文

外文关键词：Golden pompano; Water holding capacity; Linoleic acid-induced oxidation; Myoglobin; Myofibrillar protein

外文摘要：This study investigated the interrelationship among changes in myoglobin (Mb) morphology, myofibrillar protein (MP) oxidation, and water-holding capacity (WHC) of golden pompano under oxidized linoleic acid (OLA). Results showed that the WHC, springiness, and chewiness of golden pompano were increased at low OLA concentrations. Compared with the control, centrifugal and cooking losses were reduced by 11.78% and 6.22%, respectively. By contrast, high concentrations of OLA showed a decreasing trend in muscle WHC. The porphyrin ring of Mb was disrupted, and the contents of heme and heme iron were significantly decreased (P < 0.05) during oxidation. The carbonyl content gradually increased, whereas total sulfhydryl decreased with the increase in OLA concentration. The alpha-helix contents of MP decreased and the random coil increased. The surface hydrophobicity of MP increased (<= 10 mmol/L), and then gradually decreased with the increase of OLA concentrations. The Pearson analysis showed that WHC was closely related to protein oxidation. Mb would be pre-oxidized before MP due to linoleic acid oxidation, which may further promote oxidation and cause structural changes in MP, affecting WHC in golden pompano. Muscle WHC would be increased at low OLA concentrations (<= 10 mmol/L), while reduced at high OLA concentrations (>= 20 mmol/L).