{"title":"与鱼糜加工和新兴控制技术相关的肌纤维蛋白氧化:综述","authors":"Hao Zhu , Qingchun Zhang , Yicheng Ding , Shulai Liu , Shichen Zhu , Xuxia Zhou","doi":"10.1016/j.tifs.2024.104560","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>The quality of surimi-based products is intricately linked to the functional characteristics of myofibrillar proteins (MPs). Notably, MP oxidation during surimi processing impacts its functional properties, adversely affecting surimi-based products. Therefore, providing a timely and thorough overview of protein oxidation within surimi processing and emerging control techniques is significant for developing high-quality products.</p></div><div><h3>Scope and approach</h3><p>In this review, we explored the effects of protein oxidation on the quality of surimi. The pathways and mechanisms underlying protein oxidation during surimi processing steps were comprehensively summarized. A comprehensive review of emerging control methods to mitigate protein oxidation was also conducted.</p></div><div><h3>Key findings and conclusions</h3><p>Pro-oxidants from surimi processing inevitably induce MP oxidation, resulting in deleterious effects on processing and nutritive quality. Various strategies have been proposed to control protein oxidation, including stress response reduction, pro-oxidant removal, cryoprotection technologies, and antioxidant supplementation. However, a comprehensive understanding of the mechanisms and control strategies for protein oxidation is lacking owing to the complex composition and production intricacies of surimi. Certain bio-friendly and naturally exogenous antioxidants and cryoprotectants exhibit substantial potential for efficacious control of protein oxidation, transcending the need for accurate modulations of surimi processing steps.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review\",\"authors\":\"Hao Zhu , Qingchun Zhang , Yicheng Ding , Shulai Liu , Shichen Zhu , Xuxia Zhou\",\"doi\":\"10.1016/j.tifs.2024.104560\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>The quality of surimi-based products is intricately linked to the functional characteristics of myofibrillar proteins (MPs). Notably, MP oxidation during surimi processing impacts its functional properties, adversely affecting surimi-based products. Therefore, providing a timely and thorough overview of protein oxidation within surimi processing and emerging control techniques is significant for developing high-quality products.</p></div><div><h3>Scope and approach</h3><p>In this review, we explored the effects of protein oxidation on the quality of surimi. The pathways and mechanisms underlying protein oxidation during surimi processing steps were comprehensively summarized. A comprehensive review of emerging control methods to mitigate protein oxidation was also conducted.</p></div><div><h3>Key findings and conclusions</h3><p>Pro-oxidants from surimi processing inevitably induce MP oxidation, resulting in deleterious effects on processing and nutritive quality. Various strategies have been proposed to control protein oxidation, including stress response reduction, pro-oxidant removal, cryoprotection technologies, and antioxidant supplementation. However, a comprehensive understanding of the mechanisms and control strategies for protein oxidation is lacking owing to the complex composition and production intricacies of surimi. Certain bio-friendly and naturally exogenous antioxidants and cryoprotectants exhibit substantial potential for efficacious control of protein oxidation, transcending the need for accurate modulations of surimi processing steps.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-05-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S092422442400236X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S092422442400236X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
Background
The quality of surimi-based products is intricately linked to the functional characteristics of myofibrillar proteins (MPs). Notably, MP oxidation during surimi processing impacts its functional properties, adversely affecting surimi-based products. Therefore, providing a timely and thorough overview of protein oxidation within surimi processing and emerging control techniques is significant for developing high-quality products.
Scope and approach
In this review, we explored the effects of protein oxidation on the quality of surimi. The pathways and mechanisms underlying protein oxidation during surimi processing steps were comprehensively summarized. A comprehensive review of emerging control methods to mitigate protein oxidation was also conducted.
Key findings and conclusions
Pro-oxidants from surimi processing inevitably induce MP oxidation, resulting in deleterious effects on processing and nutritive quality. Various strategies have been proposed to control protein oxidation, including stress response reduction, pro-oxidant removal, cryoprotection technologies, and antioxidant supplementation. However, a comprehensive understanding of the mechanisms and control strategies for protein oxidation is lacking owing to the complex composition and production intricacies of surimi. Certain bio-friendly and naturally exogenous antioxidants and cryoprotectants exhibit substantial potential for efficacious control of protein oxidation, transcending the need for accurate modulations of surimi processing steps.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.