Effect of sodium chlorid treatment on flavor adsorption and structure of cultured large yellow croaker myofibrillar protein

  • HU Yuanhui ,
  • LYU Chunxia ,
  • LIAO Huiqi ,
  • LU Yibei ,
  • LEI Yesi ,
  • ZHANG Huien ,
  • CAO Shaoqian ,
  • YANG Hua
Expand
  • (College of Biology and Environment Zhejiang Wanli University, Ningbo 315100, China)

Received date: 2020-09-21

  Revised date: 2020-12-07

  Online published: 2021-08-20

Abstract

In this paper, myofibrin was selected to combine 12 typical flavor compounds (alcohols, aldehydes, ketones, esters) in farmed rhubarb fish. The adsorption and structural changes of myofibrillar proteins on flavor substances with the treatment of different concentrations of sodium chloride were analyzed by Raman spectroscopy and other techniques. The results showed that with the increase of NaCl concentration, the surface hydrophobicity of myofibrin increased significantly. When the concentration reached 0.4 mol/L, the surface hydrophobicity was the largest which reached 67.18 μg. And then with the increase of NaCl concentration, surface hydrophobicity was decreased. When the NaCl concentration was at the range of 0-1.0 mol/L, the sulfhydryl content of myofibrillar protein was increased, the α-helix was decreased and the β-sheet and random curl were correspondingly increased. Moreover, with the increase of NaCl concentration, the adsorption capacity of myofibrillar proteins on ketones, aldehydes, alcohols and esters was relatively weak. In addition, at 0-0.4 mol/L, the adsorption capacity of myofibrillar protein to butanone was significantly reduced, and then there was no significant change. Furthermore, at the range of 0-0.8 mol/L, the adsorption capacity of myofibrillar proteins to alcohols was significantly reduced. Besides, with the increase of NaCl concentration, the adsorption capacity of myofibrillar protein to ethyl acetate were decreased significantly, however, when the concentration of NaCl was in the range of 0.6-1 mol/L, the adsorption capacity of octyl acetate did not change significantly. The results of this study can provide a theoretical basis for improving the flavor of aquatic products.

Cite this article

HU Yuanhui , LYU Chunxia , LIAO Huiqi , LU Yibei , LEI Yesi , ZHANG Huien , CAO Shaoqian , YANG Hua . Effect of sodium chlorid treatment on flavor adsorption and structure of cultured large yellow croaker myofibrillar protein[J]. Food and Fermentation Industries, 2021 , 47(14) : 202 -209 . DOI: 10.13995/j.cnki.11-1802/ts.025694

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