Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice

文献类型： 外文期刊

第一作者： Yu, Ye

作者： Yu, Ye;Shi, Wenzheng;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Li, Jun

作者机构：

关键词： Tilapia; Hardness; Water holding capacity; Myofibrillar protein; Phosphorylation; Dissociation of actomyosin

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 451 卷

页码：

收录情况： SCI

摘要： In this study, the correlation between protein phosphorylation and deterioration in the quality of tilapia during storage in ice was examined by assessing changes in texture, water -holding capacity (WHC), and biochemical characteristics of myofibrillar protein throughout 7 days of storage. The hardness significantly decreased from 471.50 to 252.17 g, whereas cooking and drip losses significantly increased from 26.5% to 32.6% and 2.9% to 9.1%, respectively ( P < 0.05). Myofibril fragmentation increased, while myofibrillar protein sulfhydryl content and Ca (2 +) -ATPase activity decreased from 119.33 to 89.29 mu mol/g prot and 0.85 to 0.46 mu molPi/mg prot/h, respectively ( P < 0.05). Correlation analysis revealed that the myofibrillar protein phosphorylation level was positively correlated with hardness and Ca (2 +) -ATPase activity but negatively correlated with WHC. Myofibrillar protein phosphorylation affects muscle contraction by influencing the dissociation of actomyosin, thereby regulating hardness and WHC. This study provides novel insights for the establishment of quality control strategies for tilapia storage based on protein phosphorylation.

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