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PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS-LINKAGE OF PROTEINS.

Wei-Wen Mao1, Clarence Sterling1

  • 1Dept. of Food Science and Technology, University of California, Davis, Calif., U. S. A.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

Processing Sacramento blackfish alters protein cross-links. Freezing, cooking, and dehydration affect sulfhydryl, ester, aldehyde, and Schiff base groups, indicating changes in protein structure during food processing.

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Area of Science:

  • Food Science
  • Biochemistry
  • Protein Chemistry

Background:

  • Sacramento blackfish is a common food source.
  • Understanding protein modifications during processing is crucial for food quality and safety.
  • Cross-linking in fish proteins can affect texture and digestibility.

Purpose of the Study:

  • To investigate the formation of protein cross-links in Sacramento blackfish during various processing methods.
  • To analyze changes in specific chemical groups associated with cross-linking.

Main Methods:

  • Extraction of soluble myosin and insoluble protein fractions from fresh and processed fish.
  • Analysis of free sulfhydryl groups.
  • Quantification of ester bonds.
  • Detection of aldehyde groups.

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  • Assessment of presumptive Schiff base content.

    • Main Results:

    • Free sulfhydryl groups decreased with freezing and frozen storage, and were absent after dehydration or cooking.
    • Ester bonds were more abundant in insoluble protein than in soluble myosin.
    • Aldehyde groups decreased in myosin after cooking and dehydration, and were absent in insoluble protein.
    • Presumptive Schiff base content increased upon freezing and dehydration.

    Conclusions:

    • Processing methods like freezing, cooking, and dehydration induce protein cross-linking in Sacramento blackfish.
    • Oxidation of sulfhydryl groups likely contributes to cross-link formation.
    • Changes in ester bonds, aldehyde groups, and Schiff bases indicate significant protein structural alterations during processing.