How Boiling Affects Protein Oxidation in Grass Carp
Author Information
Author(s): Liu Mengcong, Li Fuhua, Tang Yuan, Zhao Jichun, Lei Xiaojuan, Ming Jian
Primary Institution: Southwest University, Chongqing, China
Hypothesis
The study investigates how boiling treatment promotes linoleic acid-induced oxidation of myofibrillar protein in grass carp.
Conclusion
Boiling treatment enhances the oxidation of myofibrillar protein in grass carp, negatively affecting its water retention and overall quality.
Supporting Evidence
- Boiling treatment increased the carbonyl content of myofibrillar protein significantly.
- Total sulfhydryl content decreased after boiling, indicating higher protein oxidation.
- The secondary structure of myofibrillar protein became more disordered after boiling.
- Water holding capacity of the protein gel decreased with higher linoleic acid concentrations post-boiling.
- Boiling treatment led to increased surface hydrophobicity of the myofibrillar protein.
Takeaway
When you boil grass carp, it can make the proteins in the fish break down more, which is not good for the fish's quality.
Methodology
The study involved extracting myofibrillar protein from grass carp, treating it with different concentrations of linoleic acid, and then boiling it to observe changes in oxidation and gel properties.
Limitations
The study primarily focuses on grass carp and may not be generalizable to other fish species.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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