Effect of protein oxidation on the quality of abalone (Haliotis discus hannai) during frozen storage under different packaging conditions

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-10 DOI:10.1016/j.fochx.2025.102357

Siyuan Zhu , Chen Zhang , Yijun Liu , Dan Jiang , Qiancheng Zhao , Xiqin Mao , Xia Hu , Bohai Jiang

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引用次数: 0

Abstract

This study investigated the effects of protein oxidation under vacuum packaging, ice-coating, air-permeable polyvinyl chloride and non-packaging on sensory quality of abalone during 24 weeks at −20 °C. During storage, carbonyl content of protein increased (1.64 to 3.12–4.13 nmol/mg), sulfhydryl content decreased (20.48–29.94 %), surface hydrophobicity increased (19.50–40.24 %) and Ca²⁺-ATPase activity decreased (21.13–54.93 %). Protein secondary structures was converted into random coils, UV absorption of chromogenic groups reduced indicated tertiary structure and functional degradation. Compared to others, vacuum packaging decreased carbonyl content (3.41–24.46 %) and slowed down the oxidation process among 9 ∼ 19w, while ice-coating increased L* value (4.12–12.75 %) and maintained freshness among 8 ∼ 19w. The L* value (r = −0.89) and centrifugal loss (r = 0.95) were significantly correlated with carbonyl content, and hardness (r = −0.70) was significantly correlated with surface hydrophobicity (p < 0.01). Thus, 0 ∼ 8w is the effective period in protein degradation regulation considering oxidation indicators and quality control by WHC trend.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.