Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering, Environmental Science

Document Type

Article

Publication Version

Published Version

Publication Date

2017

Journal or Book Title

International Journal of Food Properties

Volume

20

Issue

sup3

First Page

S2495

Last Page

S2507

Research Focus Area(s)

Biological and Process Engineering and Technology

DOI

10.1080/10942912.2017.1373123

Abstract

In this study, the effects of low-temperature long-time (LTLT) processing on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated at 55°C. The texture of processed PYAM was characterized by textural profile analysis (TPA), and significant increases of cook loss, hardness, and shear force with time during LTLT processing were observed. The degradation of structural proteins was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and fragments with molecular weights of 208 kDa (myosin heavy chain, MHC), 97 kDa (paramyosin) and 35–40 kDa, respectively, were among the main products. Chemical characterization revealed elevated levels of activity in cathepsin L and caspase-3 and oxidation of proteins and lipids. Electron spin resonance spin trapping indicated reactive oxygen species (ROS) production in the PYAM during LTLT processing. Based on these results, it is proposed that the sequence of events in PYAM during LTLT processing includes ROS→ endogenous enzyme (involving caspase-3 and cathepsin L) activation →protein degradation→quality changes (texture and color). This revelation helps to further our understanding of the LTLT processing of PYAM, which would lead to better quality control for PYAM products.

Comments

This article is published as Dong, Xiufang, Hui Fu, Sijia Chang, Xiaoyu Zhang, Hao Sun, Baoyu He, Di Jiang, Chenxu Yu, and Hang Qi. "Textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle during low-temperature long-time (LTLT) processing." International Journal of Food Properties 20, no. sup3 (2017): S2495-S2507. DOI: 10.1080/10942912.2017.1373123. Posted with permission.

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Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

Xiufang Dong, Hui Fu, Sijia Chang, Xiaoyu Zhang, Hao Sun, Baoyu He, Di Jiang, Chenxu Yu, and Hang Qi

Language

en

File Format

application/pdf

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