Abstract
ABSTRACTMandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein–water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also “squeezed” to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage.
Highlights
With the acceleration of the pace of life and improvements in the quality of life during modern times, the market for chilled prepared foods is developing rapidly
The aim of this study is to investigate the texture quality change in Mandarin fish and the mechanism of this change during shelf life storage at 4°C
20 mg/100 g was chosen as the limit, and within these parameters, the shelf life of Mandarin fish was 4 days at 4°C
Summary
With the acceleration of the pace of life and improvements in the quality of life during modern times, the market for chilled prepared foods is developing rapidly. In recent times, chilled prepared fish has become a popular product in supermarkets in China. The shelf life of chilled prepared fish during chilled storage is short due to its high water activity, neutral pH, high amino acid content, bacteria, and autolytic enzymes.[1] The postmortem changes that occur in fish muscle result in a deterioration in quality of chilled prepared fish during their shelf life.[2]. Sánchezvalencia et al.[6] reported that the conformational transitions of proteins and the change in the interaction between myofibrillar proteins and water during storage influenced the textural quality of fish. The mechanism of fish texture change should be studied primarily by examining protein degradation and the interaction between proteins and water
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