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SA-SI Treatment: a Potential Method to Maintain the Quality and Protein Properties on Mackerel (Pneumatophorus japonicus) During Chilling Storage

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Abstract

The effect of different ice treatments (slurry ice (SI), slightly acidic electrolyzed water-slurry ice (SAEW-SI), antioxidants of bamboo leaves-slurry ice (AOB-SI), and slightly acidic electrolyzed water combined with antioxidants of bamboo leaves-slurry ice (SA-SI)) on the protein characteristics and quality of mackerel (Pneumatophorus japonicus) was evaluated during chilling storage. Microbiological and sensory evaluation, protein oxidation analysis, and structure indicators were measured at 4-day interval. The results showed that compared with SI, SAEW-SI and AOB-SI could slow down the deterioration of sensory quality and inhibit the growth of microorganisms, carbonyl content, TCA-soluble peptide, myofibrillar fragmentation index (MFI), and surface hydrophobicity. Furthermore, the SA-SI treatment had the best effect compared with the SAEW-SI and AOB-SI groups. Additionally, the results of SDS-PAGE and atomic force microscope (AFM) confirmed that SA-SI effectively delayed the degradation of myofibrillar protein, which were consistent with the results of the secondary and tertiary structures. This experiment revealed that the use of slightly acidic electrolyzed water combined with antioxidants of bamboo leaves-slurry ice represented a promising technique to maintain the quality and protein properties on mackerel.

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Data Availability

The data supporting the results of this study are available from the corresponding author, Weiqing Lan (wqlan@shou.edu.cn).

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Funding

This work was supported by the National Key R&D Program of China [grant numbers 2019YFD0901602], China Agriculture Research System of MOF and MARA [grant numbers CARS-47], and Ability Promotion Project of Shanghai Municipal Science and Technology Commission Engineering Center [grant numbers 19DZ2284000].

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China

    Weiqing Lan, Jintao Du, Lin Liu, Tianting Pu, Yuxiao Zhou & Jing Xie

  2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, 201306, China

    Weiqing Lan & Jing Xie

  3. National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China

    Weiqing Lan & Jing Xie

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  1. Weiqing Lan
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  2. Jintao Du
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  3. Lin Liu
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  4. Tianting Pu
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  5. Yuxiao Zhou
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  6. Jing Xie
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Contributions

WL and LL designed the experiment, finished the study, collected test data, and drafted the original manuscript. JD reviewed the data interpretation and edited the manuscript. TP and YZ assisted in finishing the experiment. JX was responsible for project administration.

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Correspondence to Weiqing Lan or Jing Xie.

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Lan, W., Du, J., Liu, L. et al. SA-SI Treatment: a Potential Method to Maintain the Quality and Protein Properties on Mackerel (Pneumatophorus japonicus) During Chilling Storage. Food Bioprocess Technol 15, 1603–1614 (2022). https://doi.org/10.1007/s11947-022-02827-y

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