Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Abstract

Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein-water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also "squeezed" to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. ARTICLE HISTORY

Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post‐mortem storage and cooking

“…However, our previous study proved that there is no obvious degradation of myosin and actin in mandarin fish over the shelf life period (Sun et al , ), which is inconsistent with the results of other researches (Ramirez‐Suarez et al , ; Yang et al , ). Some published reports indicated that the quality characteristics of fish muscle might be influenced by structural proteins, regardless of myosin and actin (Ahmed et al , ; Singh & Benjakul, ).…”

“…After being washed with tap water, the fish were stored at 4 °C for 3 h, and the dorsal muscle was cut into blocks (approximately 30 × 20 × 10 mm). Then, the fish blocks were packed in a crisper at 4 °C and sampled at different post‐mortem times (1–5 days) according to Sun et al (). After being steamed for 5 min, the cooked fish blocks were obtained for a comparative study.…”

“…Prior to texture analysis, the muscle samples were taken out from the refrigerator and blot‐dried with a paper towel. The TPA parameters were set according to our previous studies (Sun et al , ), each sample was carried out using a 50 mm cylinder probe (type TA25), test speed 1.0 mm/s at 80 % strain, compressing the samples twice with a 60 s interval between the two compressions and the final data came from five replicates.…”

“…6(a), the s value of uncooked muscles significantly increased within 2 days storage, which was probably ascribed to that the interactions between the myofibrillar proteins. According to the report of Sun et al (2018a), the main change in the interactions between the myofibrillar proteins was the increase of hydrophobic interactions during post-mortem storage, resulting in the aggregation of myofibrillar proteins. Therefore, the s value increased.…”

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

“…2.4 N, but considerably lower than those found by Sáez et al [ 44 ] also for meagre fillets, ca. 30 N. Besides inter-specific differences in morphology and the interaction between myofibrillar proteins and water during storage [ 47 ], numerous factors affect texture measurements in fish and fish products [ 48 ]. Differences in equipment and procedures, as well as the size of fillets could have influenced the texture determinations.…”