Effect of protein oxidation on the quality of abalone (<i>Haliotis discus hannai</i>) during frozen storage under different packaging conditions.

ABSTRACT: This study investigated the effects of protein oxidation under vacuum packaging, ice-coating, air-permeable polyvinyl chloride and non-packaging on sensory quality of abalone during 24 weeks at -20 °C. During storage, carbonyl content of protein increased (1.64 to 3.12-4.13 nmol/mg), sulfhydryl content decreased (20.48-29.94 %), surface hydrophobicity increased (19.50-40.24 %) and Ca²⁺-ATPase activity decreased (21.13-54.93 %). Protein secondary structures was converted into random coils, UV absorption of chromogenic groups reduced indicated tertiary structure and functional degradation. Compared to others, vacuum packaging decreased carbonyl content (3.41-24.46 %) and slowed down the oxidation process among 9 ∼ 19w, while ice-coating increased L* value (4.12-12.75 %) and

SUBMITTER: Zhu S 

PROVIDER: S-EPMC11960662 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature