Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage

Zeng, Xinyao; Jiao, Dexin; Yu, Xiaona; Chen, Lihang; Sun, Ying; Guo, Aoran; Zhu, Chen; Wu, Jinshan; Liu, Jingsheng; Liu, Huimin

doi:10.1016/j.fochx.2022.100438

Cited by 11 publications

(12 citation statements)

References 37 publications

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“…As indicated in Table 2 that no significant difference was discovered in moisture content between the blank control group and the other three groups (P >.05), but the moisture content of group D was the highest, because the sodium alginate-chitosan composite coating contained moisture itself and had strong water absorption capacity as well as excellent film forming property, which could delay the water loss of sliced bacon (Liu et al, 2023). The moisture content of group C treated by ultrahigh pressure was slightly higher than that of the blank control, which was similar to the results of Zeng et al (2022) that ultrahigh pressure treatment could reduce the moisture loss and improve the water holding capacity of the meat sample. Relatively speaking, irradiation had the least effect on the structure and moisture of meat products, so the moisture content was the closest to the blank control group.…”

Section: Physicochemical Indexes and Microbial Contamination After St...supporting

confidence: 70%

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

2023

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The effects of irradiation, ultrahigh pressure and ultraviolet combined coating (UV-coating) on physicochemical, microbial, sensory and volatile flavor compounds of low salt sliced bacon under their optimal sterilization conditions were investigated to explore the most suitable treatment for this product. The results indicated that the sterilization effect of irradiation and ultrahigh pressure was better than that of UV-coating treatment, and the nitrite content of the three treatments was far lower than the Chinese standard limit. The effect of irradiation treatment on the structure of sliced bacon was considered to be the lowest, but it promoted fat oxidation and the formation of sulfur compounds, which in turn affected the flavor. The ultrahigh pressure treatment could improve the water-holding capability and taste feeling, meanwhile remain the color as well as the composition and relative content of the main aromatic compounds such as aldehydes, phenols and hydrocarbons closest to blank group. UV-coating treatment could significantly increase moisture content, block oxygen and raise color, while its sterilization effect was poor and the sour was heavier, easily to affect the edible quality of the product. Therefore, the ultrahigh pressure process was considered as the best according to the sterilization ability and flavor quality.

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Section: Physicochemical Indexes and Microbial Contamination After St...supporting

confidence: 70%

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

2023

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“…It indicated that there were more aggregates gathered at the injection port at this time, UHP and allicin play a non‐negligible role in the improvement of gel properties. However, the colors of AC and MLC became lighter, due to the UHP treatment changing the natural conformation of AC and MLC (Zeng et al., 2022). Thus, it is not being analyzed.…”

Section: Resultsmentioning

confidence: 99%

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Tong

Wang

et al. 2023

Journal of Food Science

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The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense microstructures at B‐300 MPa, and scallops with favorable gel properties. In addition, the electronic nose and tongue could clearly distinguish the olfactory and gustatory properties of scallops, and the interaction of UHP and allicin increased the variety of volatile compounds in scallops, which mainly included 1‐hydroxy‐2‐propanone, 1‐hexenal, 2‐butanone‐D, and 1‐octen‐3‐ol. The main performance was fruit aroma and a plantlike aroma and mushroomlike odor. UHP and allicin changed the microenvironment of tryptophan residues, and allicin formed larger aggregates by forming disulfides with myosin. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis results could show that myosin had low degradation in B‐300 MPa. Thus, comprehensively viewed, UHP and allicin play a role in gel formation of myosin from obturator muscle at 300 MPa, whereas allicin and myosin form disulfides as the main factor of myosin gelation. Practical Application To enhance the diversity of scallop preparation methods and improve the quality of the obtained product, UHP and allicin treatment result in scallops with satisfactory chewiness and flavor, which provides application prospects for scallop processing.

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“…It was known that cathepsin B, D, and L could lead to the protein deterioration of muscle structures (Zeng et al ., 2022). Besides, calpain was easy to be activated by neutral Ca 2+ in sarcoplasm, so that MPs were hydrolyzed to produce new fragments (Yang et al ., 2019; Zeng et al ., 2022). Therefore, the activation of endogenous protease had a negative effect on MPs.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, the cathepsin L was positively correlated with TCA-soluble peptide, and was negatively correlated with total International Journal of Food Science and Technology 2024 sulfhydryl group and Ca 2+ -ATPase. It was known that cathepsin B, D, and L could lead to the protein deterioration of muscle structures (Zeng et al, 2022). Besides, calpain was easy to be activated by neutral Ca 2+ in sarcoplasm, so that MPs were hydrolyzed to produce new fragments (Yang et al, 2019;Zeng et al, 2022).…”

Section: Correlation Analysismentioning

confidence: 99%

Stable chlorine dioxide combined with slightly acidic electrolyzed water: an effective way to delay protein deterioration of refrigerated large yellow croaker (Pseudosciaena crocea)

Lan,

Zhou,

Zhao

et al. 2023

Int J of Food Sci Tech

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SummaryFish is susceptible to spoilage for enzymatic and microbial activities during storage, proteolysis of MPs by endogenous proteases played a crucial influence in the early postmortem decomposition of myosin. This study aimed to investigate the impact of stable chlorine dioxide (ClO2) combined with slightly acidic electrolyzed water (SAEW) on myofibrillar proteins (MPs) and endogenous proteases alterations in large yellow croaker (Pseudosciaena crocea) during cold storage. The results of Fourier‐transform infrared spectroscopy (FT‐IR) and intrinsic fluorescence intensity (IFI) showed that the ClO2 + SAEW treatment kept the structural stability of protein in fillets during cold storage. Moreover, ClO2 + SAEW treatment dramatically inhibited protein degradation and oxidation. The results of light microscopy further confirmed the results. Meanwhile, there was a tendency to first increase and then decrease on the activities of calpain and cathepsin B, L. According to the correlation analysis and principal component analysis, the activities of endogenous proteases (cathepsin B, D, L, and calpain) were significant (P<0.01) positively correlated to MFI and TCA‐soluble peptide, and were significant (P<0.01) negative correlated with the contents of total sulfhydryl and Ca2+‐ATPase. The endogenous proteases activities and protein deterioration were strongly associated. Therefore, endogenous protease was affected by ClO2 and SAEW, which delayed protein degradation in large yellow croaker, especially ClO2 combined with SAEW treatment.

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Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage

Cited by 11 publications

References 37 publications

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Stable chlorine dioxide combined with slightly acidic electrolyzed water: an effective way to delay protein deterioration of refrigerated large yellow croaker (Pseudosciaena crocea)

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