Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)

Peng Chen; Peng Chen; Peng Chen; Peng Chen; Yingjie Qiu; Yingjie Qiu; Yingjie Qiu; Shengjun Chen; Shengjun Chen; Shengjun Chen; Yongqiang Zhao; Yongqiang Zhao; Yongqiang Zhao; Yanyan Wu; Yanyan Wu; Yanyan Wu; Yanyan Wu; Yueqi Wang; Yueqi Wang; Yueqi Wang

doi:10.3389/fnut.2022.1063836

Frontiers in Nutrition (Nov 2022)

Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)

Peng Chen,
Peng Chen,
Peng Chen,
Peng Chen,
Yingjie Qiu,
Yingjie Qiu,
Yingjie Qiu,
Shengjun Chen,
Shengjun Chen,
Shengjun Chen,
Yongqiang Zhao,
Yongqiang Zhao,
Yongqiang Zhao,
Yanyan Wu,
Yanyan Wu,
Yanyan Wu,
Yanyan Wu,
Yueqi Wang,
Yueqi Wang,
Yueqi Wang

Affiliations

Peng Chen: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
Peng Chen: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
Peng Chen: College of Food Science and Engineering, Ocean University of China, Qingdao, China
Peng Chen: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Yingjie Qiu: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
Yingjie Qiu: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
Yingjie Qiu: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Shengjun Chen: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
Shengjun Chen: College of Food Science and Engineering, Ocean University of China, Qingdao, China
Shengjun Chen: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Yongqiang Zhao: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
Yongqiang Zhao: College of Food Science and Engineering, Ocean University of China, Qingdao, China
Yongqiang Zhao: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Yanyan Wu: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
Yanyan Wu: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
Yanyan Wu: College of Food Science and Engineering, Ocean University of China, Qingdao, China
Yanyan Wu: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Yueqi Wang: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
Yueqi Wang: College of Food Science and Engineering, Ocean University of China, Qingdao, China
Yueqi Wang: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China

DOI: https://doi.org/10.3389/fnut.2022.1063836
Journal volume & issue: Vol. 9

Abstract

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The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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