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Volume 13
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10.3390/app132413247
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Article

Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure

by
Xue Gong
1,
Jiang Chang
2,*,
Jing Wang
1,
Yinglei Zhang
1,
Danting Li
1,
Chai Liu
3,
Lida Hou
1 and
Ning Xia
4
1
School of Light Industry, Harbin University of Commerce, Harbin 150028, China
2
School of Food Engineering, Harbin University of Commerce, Harbin 150080, China
3
College of Engineering, Northeast Agricultural University, Harbin 150038, China
4
College of Food Science, Northeast Agricultural University, Harbin 150038, China
*
Author to whom correspondence should be addressed.
Appl. Sci. 2023, 13(24), 13247; https://doi.org/10.3390/app132413247
Submission received: 18 August 2023 / Revised: 5 October 2023 / Accepted: 6 October 2023 / Published: 14 December 2023
(This article belongs to the Section Food Science and Technology)
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Abstract

In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MPa for 60 s, 120 s, and 180 s were measured and compared. At the same time, sensory indicators were evaluated to verify the effect of ultra-high pressure treatment on the quality of scallop adductor muscles. The results indicated that the mass fraction of the α-helix was decreased by 13.70% and the mass fraction of β–folding was 2.72 times higher in the adductor muscle of scallops compared to the fresh adducts without ultra-high pressure treatment, maintained for 180 s at an ultra-high pressure of 200 MPa. At the same time, the value of I850/I830 of protein tyrosine residues was 1.094, which weakened the water retention ability of the protein, the elasticity of the scallop adduct was reduced from the original 7.16 N to 6.17 N, the cohesion was reduced by 3.76%, and the hardness was increased by 17.45%. This improved the cooking quality of scallops, which was consistent with the sensory evaluation results. Therefore, under ultra-high pressure treatment, changes in the protein structure of the adductor muscle of scallops had a certain impact on their texture, which was able to provide support for in-depth research on the mechanism of ultra-high pressure action.
Keywords: scallop; ultra-high pressure; texture; protein; structure; sensory evaluation scallop; ultra-high pressure; texture; protein; structure; sensory evaluation

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MDPI and ACS Style

Gong, X.; Chang, J.; Wang, J.; Zhang, Y.; Li, D.; Liu, C.; Hou, L.; Xia, N. Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure. Appl. Sci. 2023, 13, 13247. https://doi.org/10.3390/app132413247

AMA Style

Gong X, Chang J, Wang J, Zhang Y, Li D, Liu C, Hou L, Xia N. Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure. Applied Sciences. 2023; 13(24):13247. https://doi.org/10.3390/app132413247

Chicago/Turabian Style

Gong, Xue, Jiang Chang, Jing Wang, Yinglei Zhang, Danting Li, Chai Liu, Lida Hou, and Ning Xia. 2023. "Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure" Applied Sciences 13, no. 24: 13247. https://doi.org/10.3390/app132413247

APA Style

Gong, X., Chang, J., Wang, J., Zhang, Y., Li, D., Liu, C., Hou, L., & Xia, N. (2023). Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure. Applied Sciences, 13(24), 13247. https://doi.org/10.3390/app132413247

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