Metabolomic profile of muscles from tilapia cultured in recirculating aquaculture systems and traditional aquaculture in ponds and protein stability during freeze-thaw cycles

被引：1

作者：

Gao, Ruichang ^{[1
]}

Liu, Lu ^{[1
]}

Monto, Abdul Razak ^{[1
]}

Su, Kai ^{[1
]}

Zhang, Hao ^{[1
]}

Shi, Tong ^{[1
]}

Xiong, Zhiyu ^{[1
]}

Xu, Gangchun ^{[2
]}

Luo, Yongju ^{[3
]}

Bao, Yulong ^{[1
]}

Yuan, Li ^{[1
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China

[2] Minist Agr & Rural Affairs, Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resources, Wuxi 214081, Jiangsu, Peoples R China

[3] Guangxi Inst Aquat Sci, Guangxi Key Lab Aquat Genet Breeding & Hlth Farmin, Nanning 530021, Guangxi, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 451卷

关键词：

Protein oxidation; Protein denaturation; Metabolomics; Aquaculture mode; Freeze-thaw; QUALITY; FISH;

D O I：

10.1016/j.foodchem.2024.139325

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Muscle protein stability during freeze -thaw (F -T) cycles was investigated with tilapia cultured in recirculating aquaculture systems (RAS) and traditional aquaculture in ponds (TAP). This study found that fatty acids (eg., palmitic acid) were enriched in TAP, while antioxidants (eg., glutathione) were enriched in RAS. Generally, proteins in the RAS group exhibited greater stability against denaturation during the F -T cycle, suggested by a less decrease in haem protein content (77% in RAS and 86% in TAP) and a less increase in surface hydrophobicity of sarcoplasmic protein (63% in RAS and 101% in TAP). There was no significant difference in oxidative stability of myofibrillar protein between the two groups. This study provides a theoretical guide for the quality control of tilapia cultured in RAS during frozen storage.

引用

页数：10

共 2 条

[1] Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles
Liu, Chunyun
Kong, Lingru
Yu, Pengjuan
Wen, Rongxin
Yu, Xiaobo
Xu, Xinglian
Peng, Xinyan
[J]. FOODS, 2022, 11 (14)
[2] Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles
Pan, Nan
Hu, Yifan
Li, Ying
Ren, Yanming
Kong, Baohua
Xia, Xiufang
[J]. MEAT SCIENCE, 2021, 175

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