The effects of modified atmosphere packaging and enzyme inhibitors on protein oxidation of tilapia muscle during iced storage

文献类型： 外文期刊

第一作者： He, Yanfu

作者： He, Yanfu;Li, Laihao;He, Yanfu;Huang, Hui;Li, Laihao;Yang, Xianqing;Hao, Shuxian;Chen, Shengjun;Deng, Jianchao

作者机构：

关键词： Tilapia;Modified atmosphere packaging;Enzyme inhibitors;Protein oxidation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 87 卷

页码：

收录情况： SCI

摘要： The objectives of this study were to investigate whether modified atmosphere packaging (MAP) and inhibitors of calpain, caspase-3, and cathepsins can reduce protein oxidation of tilapia muscle during iced storage. Parameters such as protein solubility, total carbonyl and sulfhydryl content as well as electrophoretic pattern of myofibrillar proteins from tilapia muscle were examined. We found that protein solubility, sulfhydryl group contents, and electrophoretic band intensities of myosin heavy chain and actin in MAP samples were significantly higher, whereas carbonyl content was significant lower than those in AP samples (P < 0.05). The extent of degradation in myosin heavy chain and actin in muscle tissue stored in AP was higher than that in MAP, suggesting that the latter was a better method to reduce protein oxidation during iced storage. After storage for 14 d with different enzyme inhibitors, carbonyl content, sulfhydryl content, and protein solubility in muscle samples were significantly affected by treatment (P < 0.05 for all three measures). The best preservation effect, similar to that of MAP, was achieved by the inclusion of the calpain inhibitor MDL-28170. (C) 2017 Elsevier Ltd. All rights reserved.

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