EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage

Tingting Ma; Qi Wang; Peiyu Wei; Kexue Zhu; Aiguo Feng; Yanfu He; Jiamei Wang; Xuanri Shen; Jun Cao; Chuan Li

doi:10.1016/j.foodchem.2021.131662

EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage

Food Chem. 2022 May 1:375:131662. doi: 10.1016/j.foodchem.2021.131662. Epub 2021 Nov 25.

Authors

Tingting Ma¹, Qi Wang¹, Peiyu Wei¹, Kexue Zhu², Aiguo Feng¹, Yanfu He¹, Jiamei Wang¹, Xuanri Shen³, Jun Cao⁴, Chuan Li⁵

Affiliations

¹ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
² Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
³ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and ministerial co-constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
⁴ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China. Electronic address: [email protected].
⁵ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and ministerial co-constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: [email protected].

PMID: 34865925
DOI: 10.1016/j.foodchem.2021.131662

Abstract

The protein degradation, flavor and micromolecule metabolites changes of (-)-epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on chilled tilapia fillets in 21 days were investigated. Morphology observations revealed EGT protected good connective myofibrillar protein. It maintained protein secondary structure by significantly increasing the proportion of α-helix (15.20%) and decreasing the ratio of random coils (22.02%) in the EGT group compared to the control (CON) group (P < 0.05). Metabolomics with UHPLC-Q-TOF/MS analysis indicated a distinct separation between the CON and treatment groups at the end of storage. Small peptides analysis demonstrated that the EGT group increased the level of sweet peptides. Additionally, the EGT group significantly reduced the formation of amino acid derivatives and esters and off-flavor development. Overall, EGT effectively improved flavor, inhibited fish protein oxidation/degradation, and verified metabolomics results. This study unveiled the potential of metabolomics to analyze metabolites determined by tilapia and monitor the changes during storage.

Keywords: EGCG-gelatin biofilm; Flavor; Metabolomics; Protein degradation; Tilapia.

MeSH terms

Animals
Biofilms
Catechin / analogs & derivatives
Gelatin*
Proteolysis
Seafood / analysis
Tilapia*

Substances

Catechin
Gelatin
epigallocatechin gallate