Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

Abstract

The aim of this study was to investigate the effect of superchilling at −2°C in comparison with refrigerated storage at 4°C on the protein degradation of olive flounder (Paralichthys olivaceus) muscle. Flounder muscle softened and shear force value decreased markedly (P < 0.05) with prolonged storage time, while values of electrical conductivity, TCA-soluble peptide, free amino acids, and proteolysis index increased (P < 0.05). The changes were slowed down significantly in samples superchilled at −2°C (P < 0.05). The fracture of muscle fibre and formation of cracks were accelerated in the samples refrigerated at 4°C, and intercellular spaces were observed after 9 days of storage. Moreover, protein bands of myosin heavy chain (MHC), actin, tropomyosin, 97 kDa, 50~60 kDa and 35~36 kDa occurred in varying degrees of degradation with storage time. The results demonstrated that significant postmortem degradation of muscle proteins occurred with extending storage time, while the changes were retarded obviously in samples during superchilled storage.

Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets

“…Changes in TCA‐soluble peptide contents of flounder fillets during 20‐day storage are displayed in Figure 5. In general, the content of TCA‐soluble peptide in all groups were found to increase gradually as the storage time extended, which is mainly associated with the activity of autolysis and microbial proteases (Xu et al., ). Within the initial 4‐day storage, the control group presented a significant increase in TCA‐soluble peptide content ( P < 0.05), but only slight increases were observed in treatment samples.…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…Superchilling is the process of lowering the temperature of a product just below its initial freezing temperature and the proportion of water frozen is approximately 5-30% preserved within the food product [5][6][7][8]. Superchilling has been used in fish processing to help significantly increase the shelf life and has been successfully applied in the preservation of Atlantic mackerel [9], hairtail [10], olive flounder [11], and seabream [12] as well as other seafood products. Aside from the temperature control, modified atmosphere packaging (MAP) could also inhibit the growth of spoilage microflora on fish [13,14].…”

High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

“…Superchilling is the process of lowering the temperature of a product just below its initial freezing temperature, and thereby approximately 5–30% of water is preserved frozen within the food products [ 6 , 7 ]. Superchilling has been used in fish processing to increase the shelf life and has been successfully applied in the preservation of Atlantic mackerel [ 8 ], hairtail [ 9 ], olive flounder [ 10 ], seabream [ 11 ], as well as other seafood products. Besides the temperature control, MAP could also inhibit the growth of spoilage bacteria on fish.…”