Ionic strength-mediated protein and flavor studies on thermally processed hairtail pieces.
flavor
hairtail
ionic strength
myofibrillar protein
texture
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2023
Oct 2023
Historique:
revised:
16
07
2023
received:
22
12
2022
accepted:
05
08
2023
pubmed:
7
9
2023
medline:
7
9
2023
entrez:
7
9
2023
Statut:
ppublish
Résumé
This study aimed to investigate the impact of different ionic strengths on the texture, protein, and flavor of thermally processed hairtail pieces. Incorporating salt ions into the heat treatment process had a positive impact on the quality of the cooked hairtail pieces. The pieces treated with 2 M NaCl showed superior texture and sensory scores. The ionic strength had a significant positive correlation with the chewiness and cohesion of cooked hairtail (p < 0.01). Furthermore, the myofibrillar protein content and total sulfhydryl content increased significantly. Circular dichroism spectra analysis revealed a transition in the protein structure from a β-sheet structure to an α-helical structure as the ionic strength decreased. The ionic strength had a significant impact on the interaction between protein and flavor compounds. Specifically, it impacted the expression of certain volatile components (p < 0.05). Our study suggests that selecting the appropriate cooking method is crucial for both healthiness and sensory quality of processed hairtail products, and ionic strength mediation is superior in both aspects.
Identifiants
pubmed: 37676095
doi: 10.1111/1750-3841.16746
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4108-4121Subventions
Organisme : Project of Hainan Deep-Sea Technology Innovation Center
ID : DSTIC-CYCJ-2022008
Organisme : Hainan Provincial Natural Science Foundation
ID : 321CXTD1012
Organisme : National Natural Science Foundation of China
ID : NSFC31871868
Organisme : The Scientific Research Foundation of Hainan Tropical Ocean University
ID : RHDRC202117
Organisme : Qingdao Post-doctoral Applied Research Project Funding
ID : 862105040064
Informations de copyright
© 2023 Institute of Food Technologists.
Références
Al-Dalali, S., Li, C., & Xu, B. (2021). Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chemistry, 376, 131881.
Amiri, A., Sharifian, P., & Soltanizadeh, N. (2018). Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. International Journal of Biological Macromolecules, 111, 139-147.
Ammari, A., & Schroen, K. (2018). Flavor retention and release from beverages: A kinetic and thermodynamic perspective. Journal of Agricultural and Food Chemistry, 66(38), 9869-9881.
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., & Saari, N. (2021). Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality. Innovative Food Science & Emerging Technologies, 67, 102591.
Cortes-Ruiz, J. A., Pacheco-Aguilar, R., Ramirez-Suarez, J. C., Lugo-Sanchez, M. E., Garcia-Orozco, K. D., Sotelo-Mundo, R. R., & Pena-Ramos, A. (2016). Conformational changes in proteins recovered from jumbo squid (Dosidicus gigas) muscle through pH shift washing treatments. Food Chemistry, 196, 769-775.
Dai, H., Sun, Y., Xia, W., Ma, L., Li, L., Wang, Q., & Zhang, Y. (2021). Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration. LWT, 141, 110895.
Dara, P. K., Geetha, A., Mohanty, U., Raghavankutty, M., Mathew, S., Chandragiri Nagarajarao, R., & Rangasamy, A. (2021). Extraction and characterization of myofibrillar proteins from different meat sources: A comparative study. Journal of Bioresources and Bioproducts, 6(4), 367-378.
Dixon, M., & Webb, E. C. (1962). Enzyme fractionation by salting-out: A theoretical note. Advances in Protein Chemistry, 16, 197-219.
Dong, X. F., Fu, H., Chang, S. J., Zhang, X. Y., Sun, H., He, B. Y., Jiang, D., Yu, C. X., & Qi, H. (2018). Textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle during low-temperature long-time (LTLT) processing. International Journal of Food Properties, 20, S2495-S2507.
Ellman, G. L. (1959). Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics, 82, 70-77.
Forghani, B., Sørensen, A.-D. M., Sloth, J. J., & Undeland, I. (2023). Liquid side streams from mussel and herring processing as sources of potential income. ACS Omega, 8(9), 8355-8365.
Gonçalves, A. A., & Ribeiro, J. L. D. (2008). Do phosphates improve the seafood quality? Reality and legislation. Pan-American Journal of Aquatic Sciences, 3(3), 237-247.
Hu, Y., Zhang, L., Yi, Y., Solangi, I., Zan, L., & Zhu, J. (2021). Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy. Food Chemistry, 338, 128146.
Huang, P., Wang, Z., Feng, X., & Kan, J. (2022). Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein. Food Chemistry, 387, 132852.
Kang, Z. L., Zhang, X. H., Li, X., Song, Z. J., Ma, H. J., Lu, F., Zhu, M. M., Zhao, S. M., & Wang, Z. R. (2021). The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein running head: Relationship aggregation, conformation and gel properties. Journal of Food Science and Technology, 58(6), 2258-2264.
Ke, Z., Bai, Y., Bai, Y., Chu, Y., Gu, S., Xiang, X., Ding, Y., & Zhou, X. (2022). Cold plasma treated air improves the characteristic flavor of dry-cured black carp through facilitating lipid oxidation. Food Chemistry, 377, 131932.
Kim, H., Ramachandraiah, K., Yun, Y. C., Kwon, I. S., Park, H. N., Kim, H. Y., Lee, E. J., & Hong, G. P. (2020). Advanced tenderization of brine injected pork loin as affected by ionic strength and high pressure. Food Science of Animal Resources, 40(6), 1055-1065.
Koddy, J. K., Miao, W., Hatab, S., Tang, L., Xu, H., Nyaisaba, B. M., Chen, M., & Deng, S. (2021). Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus lepturus). Food Chemistry, 343, 128418.
Laemmli, U. K. (1970). SDS-page Laemmli method. Nature, 227, 680-685.
Li, C., Al-Dalali, S., Wang, Z., Xu, B., & Zhou, H. (2022). Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose. Food Chemistry, 386, 132728.
Li, C., Li, W., Li, L., Chen, S., Wu, Y., & Qi, B. (2022). Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce. Food Research International, 156, 111153.
Li, H., Zheng, R., Zuo, F., Qian, C., Yao, Z., Dong, R., Zhao, D., & Li, C. (2022). Influence of proteolysis on the binding capacity of flavor compounds to myofibrillar proteins. Foods, 11(6), 891.
Li, J., Liu, Q., Wang, J., Liu, Q., & Peng, Z. (2020). Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp. Food Science & Nutrition, 8(3), 1355-1364.
Li, X., Wang, W., Wang, S., Shen, Y., Pan, J., Dong, X., & Li, S. (2022). The solubility and structures of porcine myofibrillar proteins under low-salt processing conditions as affected by the presence of l-lysine. Foods, 11(6), 855.
Li, Y., Huang, J., Zhou, Y., Wu, T., Ma, P., Yuan, C., Chen, S., & Hu, Y. (2020). Structure-related differential proteins identification for sous-vide cooking hairtail (Trichiurus lepturus) product. Food & Function., 11(11), 9960-9972.
Lin, W. W., Li, J. R., Pan, W. C., Fu, Y. Y., & Li, A. (2017). The study of the relationship between the structure and properties of Dosidicus gigas myofibrillar protein gel. Journal of Chinese Institute of Food Science and Technology, 17(1), 39-46.
Liu, J., Luo, D., Chen, R., Xu, B., & Liu, J. (2016). Effects of short-chain inulin on quality of Chinese steamed bread. Journal of Food Quality, 39(4), 255-263.
Liu, S., Cai, X., Huang, J., Tang, Z., Hu, Y., & Li, Y. (2023). Effects of environmental pH on protein properties and flavor factors of hairtail (Trichiurus haumela) in thermal processing. Food Chemistry, 413, 135615.
Mizukami, T., Bedford, J. T., Liao, S., Greene, L. H., & Roder, H. (2022). Effects of ionic strength on the folding and stability of SAMP1, a ubiquitin-like halophilic protein. Biophysical Journal, 121(4), 552-564.
Moretti, V. M., Vasconi, M., Caprino, F., & Bellagamba, F. (2017). Fatty acid profiles and volatile compounds formation during processing and ripening of a traditional salted dry fish product. Journal of Food Processing and Preservation, 41(5), e13133.
Nawar, W. W. (1971). Variables affecting composition of headspace aroma. Journal of Agricultural and Food Chemistry, 19(6), 1057-1059.
Nyaisaba, B. M., Hatab, S., Liu, X., Chen, Y., Chen, X., Miao, W., Chen, M., & Deng, S. (2019). Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system. Food Chemistry, 297, 124941.
Peng, J., Zhu, K., Guo, X., Peng, W., Chen, Y., Li, Q., & Zhou, H. (2021). NaCl mediated physicochemical and structural changes of textured wheat gluten. LWT, 140, 110704.
Ren, Z., Cui, Y., Wang, Y., Shi, L., Yang, S., Hao, G., Qiu, X., Wu, Y., Zhao, Y., & Weng, W. (2022). Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela). Food Research International, 157, 111248.
Rigdon, M., Stelzleni, A. M., McKee, R. W., Pringle, T. D., Bowker, B., Zhuang, H., & Thippareddi, H. (2021). Texture and quality of chicken sausage formulated with woody breast meat. Poultry Science, 100(3), 100915.
Sae-leaw, T., & Benjakul, S. (2014). Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage. European Journal of Lipid Science and Technology, 116(7), 885-894.
Shen, Y., Wu, Y., Wang, Y., Li, L., Li, C., Zhao, Y., & Yang, S. (2021). Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi). Food Chemistry, 348, 129107.
Tavares, W. P. S., Dong, S., Yang, Y., Zeng, M., & Zhao, Y. (2018). Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Trichiurus lepturus) fillets. LWT, 96, 476-481.
Torley, P. J., D'Arcy, B. R., & Trout, G. R. (2000). The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork. Meat Science, 55(4), 451-462.
Trabelsi, I., Ben Slima, S., Ktari, N., Triki, M., Abdehedi, R., Abaza, W., Moussa, H., Abdeslam, A., & Ben Salah, R. (2019). Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage. Meat Science, 154, 29-36.
Walayat, N., Xiong, Z., Xiong, H., Moreno, H. M., Li, Q., Nawaz, A., Zhang, Z., Wang, P., & Niaz, N. (2020a). The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus. Food Hydrocolloids, 105, 105842.
Walayat, N., Xiong, Z., Xiong, H., Moreno, H. M., Niaz, N., Ahmad, M. N., Hassan, A., Nawaz, A., Ahmad, I., & Wang, P. K. (2020b). Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage. International Journal of Biological Macromolecules, 158, 865-874.
Wang, K., & Arntfield, S. D. (2015). Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces. Food Research International, 77, 1-9.
Wang, X.-Y., & Xie, J. (2019). Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage. LWT, 108, 289-296.
Wen, R., Hu, Y., Zhang, L., Wang, Y., Chen, Q., & Kong, B. (2019). Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Science, 156, 33-43.
Xia, M., Chen, Y., Guo, J., Feng, X., Yin, X., Wang, L., Wu, W., Li, Z., Sun, W., & Ma, J. (2019). Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Research International, 121, 678-683.
Xie, Q., Xu, B., Xu, Y., Yao, Z., Zhu, B., Li, X., & Sun, Y. (2022). Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging. LWT, 154, 112625.
Zhang, C., Wang, Z., Li, Z., Shen, Q., Chen, L., Gao, L., & Zhang, D. (2016). Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting. Food Science and Biotechnology, 25(4), 993-1001.
Zhang, M., Li, C., Zhang, Y., Pan, J., Huang, S., Lichao, H., & Jin, G. (2022). Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins. Food Chemistry, 370, 131074.