Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review

Springer Science and Business Media LLC - Tập 32 - Trang 1005-1018 - 2023
Na Li1,2, Jing Xie1,3,4,5, Yuan Ming Chu1,3
1College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
2College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai, China
3National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
4Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
5Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China

Tóm tắt

Myofibril proteins degradation constitutes an important factor in quality deterioration, procedural activation or inhibition of endogenous protease potential regulates autolytic proteolysis-induced softening of post mortem fish muscle. Based on the brief introduction of myofibril proteins degradation in fish skeletal muscle, a detailed description of the main myofibril degradation properties and the distinct role played by endogenous proteases were proposed, which reflects the limitations and challenges of the current research on myofibril hydrolysis mechanisms based on the varied surrounding conditions. In addition, the latest researches on the evaluation method of myofibril proteins degradation were comprehensively reviewed. The potential use of label-free proteomics combined with bioinformatics was also emphasized and has become an important means to in-depth understand protein degradation mechanism.

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