Food and Fermentation Industries >

2020 , Vol. 46 >Issue 1: 104 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022019

Effects of verbena oil combined with flaxseed gum on the structure and biochemical characteristics of myofibrillar protein in turbot

  • LIU Feng ,
  • XIE Jing
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  • (Shanghai Engineering Research Center of Aquatic Product Processing ＆ Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China)

Received date: 2019-08-18

  Online published: 2020-03-27

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Abstract

This study aims to investigate the effect of verbena oil combined with flaxseed gum on the structure and biochemical characteristics of myofibrillar protein (MP) in turbot during super chilling storage. The experimental groups were treated with composite coatings of concentration of 0%, 0.128%, 0.64% and 1.28% verbena oil and the control group was treated with water. The changes in MP structure and biochemical characteristics were examined during super chilling storage. The results showed that as the storage time increased, the total sulfhydryl content and Ca2+-ATPase activity of turbot MP in all groups decreased continuously and free amino acid content showed upward trend continuously. In addition, the total sulfhydryl content of turbot MP treated with 0.128% verbena oil composite coating increased by 22.04% compared to that of the control group after 15 days, indicating that the composite coatings significantly inhibited the oxidation of MP. Fourier transform infrared spectroscopy (FT-IR) measurement showed that the composite coating inhibited the decrease of the relative content of α-helix, and the coating slowed down the rate of decline of intrinsic fluorescence as well. Thus, the structure of turbot MP remained stable. Furthermore, transmission electron micrographs indicated that turbot treated with composite coating containing 0.128% verbena oil kept the relatively intact myofibrillar structure in the later storage period. Therefore, verbena oil combined with flaxseed gum can significantly inhibit the oxidation and degradation of the turbot MP during super chilling storage, and the inhibitory effect is the best when the concentration of the oil is 0.128%, which indicate that the composite coating is a promising method to preserve turbot.

Key words： flaxseed gum; verbena oil; turbot; myofibrillar protein; anti-oxidation; protein degradation

Cite this article

LIU Feng , XIE Jing . Effects of verbena oil combined with flaxseed gum on the structure and biochemical characteristics of myofibrillar protein in turbot[J]. Food and Fermentation Industries, 2020 , 46(1) : 104 -111 . DOI: 10.13995/j.cnki.11-1802/ts.022019

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