Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation

Abstract

Freezing technology is currently an important preservation method for aquatic products. However, during the long-term freezing process proteins, which are the main components of muscle tissue, are inevitably exposed to an environment containing oxidative stress inducing changes in muscle protein structure. It leads to irreversible physical and chemical changes causing deterioration in the quality of aquatic products and reducing their nutritional value. Therefore, it is necessary clarify in depth to control oxidative damage of muscle during freezing and storage to gain more insight into the mechanisms of freezing-induced protein oxidation. The mechanism of protein oxidation in fish freezing, the effect of protein oxidation on fish quality, and the current regulatory methods for delaying protein oxidation were summarized in this paper review. The purpose is to provide a new research direction for the research and application of quality control in the process of fish frozen storage.

Towards Onsite Age Estimation of Semen Stains Using Fluorescence Spectroscopy

“…In previous work, fresh semen stains were used instead of frozen semen stains. From the literature, it is known that freezing could affect protein and lipid oxidation; therefore, the effects of freezing on the ageing process should further be investigated [18]. Furthermore, field validation studies are necessary to evaluate the integration of our portable fluorimeter for the age estimation of biological fluids within the existing crime-scene workflow.…”

Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation

“…If the organism cannot remove these radicals in time, it will lead to an imbalance in the oxidation and antioxidant systems, which will cause loss of the organism; this is called oxidative stress. The oxidative stress that occurs when aquatic products are improperly handled before death and the greatly reduced ability of animals to maintain their antioxidant defence system after death due to myocyte hypoxia and disruption of nutrient supply lead to continuous accumulation of ROS (Qi et al ., 2022). They function on the main peptide chain backbone or amino acid side chains of proteins through hydrogen capture, oxygen supply, coupling and cleavage reactions; almost all amino acid side chains can react with free radicals.…”

“…However, metal‐induced oxidation requires the presence of specific peroxides ( e.g ., hydrogen peroxide). For example, in the iron‐catalysed oxidation of lysine residues, iron binds to proteins to form complexes after the reduction of Fe 3+ to Fe 2+ (Qi et al ., 2022). The generated complex compounds react with hydrogen peroxide to produce highly reactive hydroxyl radicals, which are subsequently susceptible to attack by amino acids located at (or near) the metal‐binding site, resulting in the formation of carbonyl derivatives (Halliwell et al ., 2021).…”

“…Protein oxidation can be triggered directly by reactive oxygen species (ROSs) or indirectly through lipid peroxidation products, resulting in protein degradation, aggregation and polymerisation, with consequent changes in protein structure, leading to significant changes in protein solubility and other functional properties, ultimately affecting muscle food quality (Qi et al ., 2022; Zheng et al ., 2022). The elasticity and stiffness of the gel in carp myofibrillar proteins are disrupted by oxidation, as well and their water‐holding capacity (WHC) and whiteness are reduced (Li et al ., 2013).…”

Effect of protein oxidation on the structural characteristics of hazelnut protein isolate

“…Meanwhile, Lin Wang and his colleagues showed that MDA-induced modifications could influence the water distribution in fish MP gels, mainly due to protein structural changes (Wang et al, 2016). Protein oxidation causes protein cross-linking and aggregation, resulting in an increase in carbonyl and disulfide bonds, a decrease in active sulfhydryl groups, and a loss of functionality such as protein solubility (Qi et al, 2022). Some studies have found that protein oxidation affected the conformational and functional properties of food proteins, such as meat protein and soybean protein.…”