Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)
文献类型： 外文期刊
作者： Chen, Peng 1 ; Qiu, Yingjie 1 ; Chen, Shengjun 2 ; Zhao, Yongqiang 2 ; Wu, Yanyan 1 ; Wang, Yueqi 2 ;
作者机构： 1.Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China
关键词： golden pompano; hot air drying; heat pump drying; myofibrillar proteins; oxidative properties
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）
ISSN： 2296-861X
年卷期： 2022 年 9 卷
页码：
收录情况： SCI
摘要： The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.
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