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

Abstract

SummaryAquatic products are delicious and rich in high‐quality proteins, and thus have high‐food value and are popular among consumers; however, deterioration of their quality can easily occur when being stored and processed. Proteins, the main components of the muscle tissue of aquatic products, are closely related to the quality of aquatic products, and protein oxidation has become a research hotspot for studying the regulatory mechanisms of aquatic product quality changes. Protein oxidation is one of the main causes of quality deterioration of aquatic products, mainly because of protein cross‐linking and protein degradation caused by oxidation. Related studies have also shown that the changes in the electrostatic charge of proteins owing to oxidation are associated with the muscle water‐holding capacity (WHC). This article introduces the induction mechanism of protein oxidation in aquatic products, focusing on its effects on the quality, such as colour, texture, WHC and summarises the current research progress of aquatic products quality control on this basis to provide theoretical reference for future research.

The oxidation of muscle food: past, present and future

“…Over the years, a wealth of studies has illuminated our understanding, revealing a nuanced narrative. Notably, the insight gained so far underscores a crucial dichotomy: moderate oxidation can enhance meat quality, while excessive oxidation can have detrimental effects (Chang et al ., 2024; Yu et al ., 2024).…”

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

“…9 In this sense, the understanding of actin structure and function and the development of new ingredients or meat products depend on the function of actin. It is noteworthy that the food industry has shown a rapidly growing interest in modifying the structure and function of myofibrillar proteins as well as a large number of physical techniques, including chemical strategies such as oxidative modifications 10 and glycosylation modifications, 11 as well as physical means, such as thermal processing 12 and high-pressure techniques, 13 which have been developed over the years to improve or increase the functional attributes of MPs. However, limited studies have been conducted to address the structural and functional changes of actin, which is an important single component, during food processing.…”