Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation

文献类型： 外文期刊

第一作者： Yu, Ye

作者： Yu, Ye;Zhao, Yongqiang;Chen, Shengjun;Wang, Yueqi;Li, Chunsheng;Wang, Di;Pan, Chuang;Yu, Ye;Zhao, Yongqiang;Chen, Shengjun;Wang, Yueqi;Li, Chunsheng;Wang, Di;Pan, Chuang;Zhang, Yi;Simpson, Benjamin K.

作者机构：

关键词： Aquatic products; control measures; influence mechanisms; myofibrillar protein; protein oxidation; proteomics; quality

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Aquatic products are delicious and rich in high-quality proteins, and thus have high-food value and are popular among consumers; however, deterioration of their quality can easily occur when being stored and processed. Proteins, the main components of the muscle tissue of aquatic products, are closely related to the quality of aquatic products, and protein oxidation has become a research hotspot for studying the regulatory mechanisms of aquatic product quality changes. Protein oxidation is one of the main causes of quality deterioration of aquatic products, mainly because of protein cross-linking and protein degradation caused by oxidation. Related studies have also shown that the changes in the electrostatic charge of proteins owing to oxidation are associated with the muscle water-holding capacity (WHC). This article introduces the induction mechanism of protein oxidation in aquatic products, focusing on its effects on the quality, such as colour, texture, WHC and summarises the current research progress of aquatic products quality control on this basis to provide theoretical reference for future research.

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