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Open AccessArticle

Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated Storage

by 1,2,3,4,5, 1,2,3,4 and 1,2,3,4,*
1
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
2
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
3
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
4
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
5
Jingchu University of Technology, Jingmen 448000, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 325; https://doi.org/10.3390/foods8080325
Received: 13 June 2019 / Revised: 6 August 2019 / Accepted: 6 August 2019 / Published: 7 August 2019
This study investigates the effect of different packaging methods—namely, air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP)—on the protein oxidation and degradation of grouper (Epinephelus coioides) fillets during refrigerated storage. The carbonyl group, myofibril fragmentation index, free amino acids, FTIR of myofibrillar proteins, and total protein SDS-PAGE were determined. The results showed that the protein oxidation degree of the fillets gradually increased as the storage time increased. The FTIR results indicated that the secondary structure transformed from an α-helix to an irregular curl. SDS-PAGE confirmed the degradation of the myosin heavy chain, and that myosin gradually occurred during refrigerated storage. Meanwhile, protein oxidation and degradation were highly correlated. Protein degradation was accelerated by protein oxidation in myofibrils, which included the increase of protein surface hydrophobicity and changes of the secondary structure. In fact, the protein oxidation and degradation of the grouper fillets were effectively inhibited by MAP and VP during refrigerated storage, and MAP (30% N2 and 70% CO2) had the best results. View Full-Text
Keywords: grouper; refrigerated storage; packaging methods; protein oxidation; protein degradation grouper; refrigerated storage; packaging methods; protein oxidation; protein degradation
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MDPI and ACS Style

Zhang, X.; Huang, W.; Xie, J. Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated Storage. Foods 2019, 8, 325.

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