Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
文献类型： 外文期刊
作者： Yu, Ye 1 ; Wei, Ya 2 ; Chen, Shengjun 2 ; Wang, Yueqi 2 ; Huang, Hui 2 ; Li, Chunsheng 2 ; Wang, Di 2 ; Shi, Wenzheng 1 ; Li, Jun 4 ; Zhao, Yongqiang 2 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Chinese Acad Fishery Sci, Minist Agr & Rural Affairs, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China
3.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya, Peoples R China
4.Zhongkai Univ Agr & Engn, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Guangdong Prov Key Lab Lingnan Specialty Food Sci, Minist Agr & Rural,Coll Light Ind & Food, Guangzhou 510225, Peoples R China
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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