Peptidomic Analysis Reveals Temperature-Dependent Proteolysis in Rainbow Trout (<i>Oncorhynchus mykiss</i>) Meat During Sous-Vide Cooking.

ABSTRACT: Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested. However, the details of protein degradation remain unclear. This study employed SDS-PAGE/immunoblot and peptidomic analysis of rainbow trout to assess proteolysis during sous-vide cooking. The results from SDS-PAGE and immunoblot analysis indicated reduced thermal aggregation of sarcoplasmic proteins and increased depolymerization of actin under low-temperature cooking conditions. A comparison of the peptidome showed that the proteolysis of myofibrillar protein

SUBMITTER: Sakuyama M 

PROVIDER: S-EPMC11679362 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature