Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure

Hongyu Jiang; Wang Li; Haonan Gong; Chaofan Ji; Xinping Lin; Beiwei Zhu; Sufang Zhang

doi:10.1016/j.foodchem.2024.142588

Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure

Food Chem. 2024 Dec 24:469:142588. doi: 10.1016/j.foodchem.2024.142588. Online ahead of print.

Authors

Hongyu Jiang¹, Wang Li¹, Haonan Gong¹, Chaofan Ji², Xinping Lin¹, Beiwei Zhu³, Sufang Zhang⁴

Affiliations

¹ SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
² SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: [email protected].
³ SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: [email protected].
⁴ SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: [email protected].

PMID: 39732080
DOI: 10.1016/j.foodchem.2024.142588

Abstract

The present study was performed to investigate the digestive profiles of snakeheads' belly muscles (BM), tail muscles (TM) dorsal muscles (DM), and eye muscles (EM), with further explorations of relevant factors. Kinetic models were adopted to describe the digestion process with crucial parameters. BM showed the highest digestibility and digestive rate, followed by DM, TM, and EM. Meanwhile, the BM showed the lowest hardness and springiness among the four muscles observed by texture Profile Analysis. The oxidation during storage promoted the digestion of muscles as well. The deformation due to oxidation caused a growth in cooking loss, TVB-N values, and gap rates of muscles, making the muscles more sensitive to digestive enzymes. The varying conformations of myofibrillar proteins (MP) led to the devious digestibility: MP obtained from BM held the highest release level of free amino groups because of a loosened and disordered structure with the lowest denaturation temperature.

Keywords: In vitro digestion; Myofibrillar proteins; Oxidation; Thermal denaturation; Water distribution.