Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage

References

• Auh, J., Lee, H., Kim, J., Kim, J., Yoon, H., and Park, K. 1999. Highly concentrated branched oligosaccharides as cryoprotectant for surimi. J. Food Sci. 64(3): 418–422.
   Web of Science ®Google Scholar
• Badii, F., and Howell, N. K. 2002. Changes in the texture and structure of cod and haddock fillets during frozen storage. Food Hydrocolloid 16(4): 313–319.
   Web of Science ®Google Scholar
• Balange, A. K., and Benjakul, S. 2010. Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures. Food Chem. 120(1): 268–277.
   Web of Science ®Google Scholar
• Baron, C. P., Kjærsgård, I. V., Jessen, F., and Jacobsen, C. 2007. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). J. Agric. Food Chem. 55(20): 8118–8125.
   PubMed Web of Science ®Google Scholar
• Benjakul, S., Seymour, T. A., Morrissey, M. T., and An, H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. J. Food Sci. 62(4): 729–733.
   Web of Science ®Google Scholar
• Benjakul S, and Sutthipan N. 2009. Comparative study on chemical composition, thermal properties and microstructure between the muscle of hard shell and soft shell mud crabs. Food Chem. 112(3): 627–633.
   Web of Science ®Google Scholar
• Bertram, H. C., Kristensen, M., Østdal, H., Baron, C. P., Young, J. F., and Andersen, H. J. 2007. Does oxidation affect the water functionality of myofibrillar proteins? J. Agric. Food Chem. 55(6): 2342–2348.
   PubMed Web of Science ®Google Scholar
• Bengston, N. E., Jakobsson, B., and Dagerskog, M. 1976. Cooking of beef by oven roasting: a study of heat and mass transfer. J. Food Sci. 41: 1047–1053.
   Web of Science ®Google Scholar
• Davies, M. J., Dean, R. T., Davies, M. J., and Davies, D. 1997. Radical-Mediated Protein Oxidation: From Chemistry to Medicine. Oxford: Oxford University Press.
   Google Scholar
• Decker, E. A., Xiong, Y. L., Calvert, J. T., Crum, A. D., and Blanchard, S.P. 1993. Chemical, physical, and functional properties of oxidized turkey white muscles myofibrillar proteins. J. Agric. Food Chem. 41: 186–189.
   Web of Science ®Google Scholar
• Delbarre-Ladrat, C., Chéret, R., Taylor, R., and Verrez-Bagnis, V. 2006. Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Crit. Rev. Food Sci. 46(5): 409–421.
   PubMed Web of Science ®Google Scholar
• Eymard, S., Baron, C. P., and Jacobsen, C. 2009. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem. 114(1): 57–65.
   Web of Science ®Google Scholar
• Godiksen, H., Morzel, M., Hyldig, G., and Jessen, F. 2009. Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss). Food Chem. 113(4): 889–896.
   Web of Science ®Google Scholar
• Hatae, K., Yoshimatsu, F., and Matsumoto, J. J. 1990. Role of muscle fibers in contributing firmness of cooked fish. J. Food Sci. 55(3): 693–696.
   Web of Science ®Google Scholar
• Herrero, A., Cambero, M., Ordóñez, J., De La Hoz, L., and Carmona, P. 2008. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics. Food Chem. 109(1): 25–32.
   PubMed Web of Science ®Google Scholar
• Huff-Lonergan, E., Lonergan, S. M. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71(1): 194–204.
   PubMed Web of Science ®Google Scholar
• Hultmann, L., and Rustad, T. 2002. Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua). J. Aqua. Food Prod. T. 11(3–4): 105–123.
   Google Scholar
• Jiang, S. T., Hwang, D. C., and Chen, C. S. 1988. Effect of storage temperature on the formation of disulfides and denaturation of milkfish actomyosin (Chanos chanos). J. Food Sci. 53: 1333–1335
   Web of Science ®Google Scholar
• Kong, B., Guo, Y., Xia, X., Liu, Q., Li, Y., and Chen, H. 2013. Cryoprotectants reduce protein oxidation and structure deterioration induced by freeze–thaw cycles in common carp (Cyprinus carpio) Surimi. Food Biophys. 8(2): 104–111.
   Web of Science ®Google Scholar
• Leelapongwattana, K., Benjakul, S., Visessanguan, W., and Howell, N. K. 2005. Physicochemical and biochemical changes in whole lizardfish (Saurida micropectoralis) muscles and fillets during frozen storage. J. Food Biochem. 29(5): 547–569.
   Web of Science ®Google Scholar
• Lu, F., Liu, D., Ye, X., Wei, Y., and Liu, F. 2009. Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4°C. J. Sci. Food Agri. 89(5): 848–854.
   Web of Science ®Google Scholar
• Lund, M., Luxford, C., Skibsted, L., and Davies, M. 2008. Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links. Biochem. J. 410: 565–574.
   PubMed Web of Science ®Google Scholar
• Liu, Z., Chen, J., and Xiong, Y. L. 2009. Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation. J. Agric. Food Chem. 57: 10999–11007.
   PubMed Web of Science ®Google Scholar
• Olafsdottir, G., Lauzon, H. L., Martinsdóttir, E., Oehlenschláuger, J., and Kristbergsson, K. 2006. Evaluation of shelf life of super chilled cod (Gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators. J. Food Sci. 71 (2): 97–109.
   Web of Science ®Google Scholar
• Oliver, C. N., Ahn, B. W., Moerman, E. J., Goldstein, S., and Stadtman, E. R. 1987. Age-related changes in oxidized proteins. J. Biol. Chem. 262(12): 5488–5491.
   PubMed Web of Science ®Google Scholar
• Passi, S., Cataudella, S., Tiano, L., and Littarru, G. 2005. Dynamics of lipid oxidation and antioxidant depletion in Mediterranean fish stored at different temperatures. BioFactors 25(1): 241–254.
   PubMed Web of Science ®Google Scholar
• Palka, K., and Daun, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci. 51: 237–243.
   PubMed Web of Science ®Google Scholar
• Tadpitchayangkoon, P., Park, J. W., Mayer, S. G., and Yongsawatdigul, J. 2010. Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method. J. Agric. Food Chem. 58(7): 4241–4249.
   PubMed Web of Science ®Google Scholar
• Thannhauser, T. W., Konishi, Y., and Scheraga, H. A. 1987. Analysis for disulfide bonds in peptides and proteins. Methods Enzymol. 143: 115.
   PubMed Web of Science ®Google Scholar
• Tornberg, E. 2005. Effects of heat on meat proteins–Implications on structure and quality of meat products. Meat Sci. 70(3): 493–508.
   PubMed Web of Science ®Google Scholar
• Wang, H., Liceaga-gesualdo, A., and Li-Chan, E. 2003. Biochemical and physicochemical characteristics of muscle and natural actomyosin isolated from young Atlantic salmon (Salmo salar) fillets stored at 0 and 4°C. J. Food Sci. 68(3); 784–789.
   Web of Science ®Google Scholar
• Xiong, Y. L. Protein oxidation and implications for muscle food quality. In: Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (Eds.). New York, NY: Wiley-Interscience. Pp. 85–111.
   Google Scholar
• Yin, X., Luo, Y., Fan, H., Wu, H., and Feng, L. 2013. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage. Int. J. Food Sci. Technol. 49(6): 1449–1460.
   Web of Science ®Google Scholar
• Yongswawatdigul, J., and Park, J. 2002. Biochemical and conformation changes of actomyosin from threadfin bream stored in ice. J. Food Sci. 67(3): 985–990.
   Web of Science ®Google Scholar
• You, J., Pan, J., Shen, H., and Luo, Y. 2012. Changes in physicochemical properties of bighead carp (Aristichthys mobilis) actomyosin by thermal treatment. Int. J. Food Prop. 15(6): 1276–1285.
   Web of Science ®Google Scholar
• Zhu, S., Luo, Y., Hong, H., Feng, L., and Shen, H. 2013. Correlation between electrical conductivity of the gutted fish body and the quality of bighead carp (Aristichthys nobilis) heads stored at 0 and 3°C. Food Bioprocess Technol. 6(11): 3068–3075.
   Web of Science ®Google Scholar