Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation

Mao, Weijie; Li, Xiaolong; Fukuoka, Mika; Liu, Shucheng; Ji, Hongwu; Sakai, Noboru

doi:10.1007/s11947-016-1739-5

Cited by 16 publications

(12 citation statements)

References 24 publications

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“…Ca 2+ ‐ATPase activity was determined using the method of Mao et al () with some modification. The myofibrillar solution (1 mL) was added with 0.6 mL 5 mM phosphate buffer (pH 7.0), and 7.0 mL 10 mM CaCl 2 .…”

Section: Methodsmentioning

confidence: 99%

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Pan

Zhang

Shen

et al. 2018

J Food Process Preserv

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The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead carp fillet was investigated during frozen storage and compared with air‐blast freezing (AF). Freezing rate of CIF treated filets was approximately 4.5 times higher than that of AF treated samples. Cryogenically frozen carp fillets showed higher retention (60%) of texture and better integrity of the muscle microstructure than the AF treated samples during the frozen storage. Additionally, a significant inhibition effect (p < .05) on the decrease of salt extractable protein and total SH content, Ca2+‐ATPase activity were observed in CIF than AF. Compared with the AF treatment, the CIF technique improved the quality of frozen carp fillets overall and the shelf‐life could be extended to at least 6 months. The findings indicated that cryogenic immersion freezing could be an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility. Practical applications Bighead carp fillets were frozen approximately 4.5 times faster by cryogenic cabinet quick freezer than by air‐blast freezer. Cryogenic immersion frozen carp fillets had better overall quality as compared with the samples frozen by air‐blast freezer. Cryogenic immersion freezing could be considered as an effective rapid freezing technology for long‐term storage of freshwater fish with better scale‐up feasibility.

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Section: Methodsmentioning

confidence: 99%

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Pan

Zhang

Shen

et al. 2018

J Food Process Preserv

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“…Thermal protein denaturation (TPD) is an important step in quality control assessment that can provide detailed insights into the physicochemical change mechanisms during thermal treatment of prawns. A kinetic model of protein denaturation for prawn muscle under various heating conditions was developed, making it possible to determine the degree of TPD at various arbitrary temperatures (Mao et al, 2016). This TPD model and simultaneous evaluation of changes in internal pressure were used to clarify the multiphysics involved in the shrinkage of peeled prawn during heating (Li, Llave, Mao, Fukuoka, & Sakai, 2018).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…To monitor the internal temperature, a single Type-K thermocouple (1.0 mm diameter) was passed through the package and placed at the coldest point in the prawn body, as described by Mao et al (2016).…”

Section: Experimental Conditionsmentioning

confidence: 99%

“…The detailed protocol for DSC measurements and TPD determination is described in our previous work (Mao et al, 2016).…”

Section: Kinetics Of Tpd During Non-isothermal Heatingmentioning

confidence: 99%

“…Figure 2 shows not only the denaturation rates of peeled and unpeeled prawns at different heating temperatures, but also the nondenaturation ratio. Considering the combined effect of proteins, the total non-denaturation ratio (X tot ) was calculated as follows (Mao et al, 2016):…”

Section: Peeled Samplesmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

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The presence or absence of prawn shell impacts the cooked muscle quality. Here, we evaluated the effect of different cooking temperatures and times during water bath treatment on the quality attributes of peeled and unpeeled prawns. Several factors, including heat penetration, moisture content, color distribution, microstructure, and texture changes were tested. Thermal protein denaturation was assessed to clarify differences in quality attributes between both samples. Heat penetration was slightly slower in unpeeled prawns compared to peeled prawns, which correlated with the lower denaturation rate for each protein (myosin, sarcoplasmic-collagen, and actin). The tissue connection between the shell and muscle protects the prawn meat from shrinkage, resulting in reduced water release. Maximum stress at 50, 65, and 75 C was significantly higher in unpeeled prawns than in peeled prawns. However, the absence of shell resulted in a denser microstructure and slightly higher color profile in peeled prawns. These findings may be applied for the thermal processing of prawns.

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Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)

Ovissipour

Rasco

Tang

et al. 2017

Food Bioprocess Technol

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Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation

Cited by 16 publications

References 24 publications

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Effect of cryogenic immersion freezing on quality changes of vacuum-packed bighead carp (Aristichthys nobilis ) during frozen storage

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)

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