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Effects of different salts and temperature on the binding force between the myosin and the volatile compounds of silver carp (Hypophthalmichthysmolitrix)

Author:
Ju, Jian, Qiao, Yu, Li, Yang, Hu, Jianzhong, Wang, Chao, Ding, Anzi, Liao, Li, Wu, Wenjin, Wang, Lan, Xiong, Guangquan
Source:
Journal of food processing and preservation 2017 v.41 no.6
ISSN:
0145-8892
Subject:
Hypophthalmichthys molitrix, binding capacity, calcium chloride, freshwater fish, gas chromatography-mass spectrometry, headspace analysis, hexanols, magnesium chloride, meat, myosin, potassium chloride, smell, sodium chloride, solid phase microextraction, surimi, temperature, texture, volatile compounds
Abstract:
This article studied the effect of different salts and heating temperature on the binding of silver carp volatile compounds and myosin. The binding ability of myosin was determined by measuring the relative headspace concentration of the volatile compounds in the presence of each myosin using solid‐phase microextraction and GC/MS analysis. The results showed that: after treated with KCl and NaCl solution, the binding force between myosin and this four volatile compounds whole decreased; after treated with MgCl₂ and CaCl₂, the binding force between myosin and hexanal, heptanal, 1‐octene‐3‐alcohol decreased, and when its concentration were beyond 2.5 mol·L⁻¹, the binding force between myosin and hexanol increased. After treated with different temperature, the binding force between myosin and hexanal, heptanal, 1‐octene‐3‐alcohol whole decreased and moreover, the higher the heating temperature the lower the binding force. On the contrary, the binding force between myosin and hexanol increased with the rose of heating temperature. PRACTICAL APPLICATIONS: Silver carp (Hypophthalmichthysmolitrix) was selected as the preferred materials to product freshwater‐fish surimi because of its good gel‐forming ability. However, its application in surimi products is restricted due to the inherent smell thus reducing the value of the processing. Myosin which composed the important part of the meat is not only influence the surimi texture but also influence the release of volatile compounds. Hence, it is extremely essential to research the interaction between volatile compounds and fish protein.
Agid:
5872271