Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat
To address the issues of fluid loss and tough texture in Antarctic krill meat, the impact of soaking times and solutions of varying ionic strengths (0.8, 0.9, 1.0, and 1.1 mol/L) on the properties of myofibrillar proteins (MPs) and water-holding capacity of Antarctic krill myofibrillar protein (1, 2...
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The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030388 |
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| author | Xiaofang LIU Pengfei JIANG Xiaoping DU Baoshang FU Shan SHANG Libo QI |
| author_facet | Xiaofang LIU Pengfei JIANG Xiaoping DU Baoshang FU Shan SHANG Libo QI |
| author_sort | Xiaofang LIU |
| collection | DOAJ |
| description | To address the issues of fluid loss and tough texture in Antarctic krill meat, the impact of soaking times and solutions of varying ionic strengths (0.8, 0.9, 1.0, and 1.1 mol/L) on the properties of myofibrillar proteins (MPs) and water-holding capacity of Antarctic krill myofibrillar protein (1, 2, 4, and 6 h) was investigated in aspects of centrifugal loss, water distribution, hardness, myofibril fragmentation index (MFI), protein surface hydrophobicity, protein composition and protein secondary structure. Results demonstrated that with an increase in ionic strength, there was an initial decrease followed by an increase in cooking loss, centrifugal loss, and hardness, along with an increase in immobilized water content, superior to the control group (P<0.05). Under the same ionic strength conditions, the water-holding capacity of krill meat was demonstrated to be optimal after 2 h soaking. When the krill meat was immersed in a soaking solution with a concentration of 1.0 mol/L for 2 h, the springiness increased from 0.76 to 0.98, and the hardness reduced from 241.99 g to 102.66 g. The myofibril fragmentation index of krill meat was the highest, measuring 11.43. The protein surface hydrophobicity dropped from 9.85 μg to 1.83 μg. The protein content in β-sheet structures exhibited an initial increase followed by a subsequent drop as the ionic strength increased after a 2 h immersion period. High ionic strength of 1.1 mol/L leads to excessive protein aggregation, resulting in severe damage to the muscle fiber tissue and negatively impacting its water-holding ability. Combined with sensory evaluation, the immersion solutions with ionic strength of 1.0 mol/L and soaking duration of 2 h improved the water-retentive capacity of Antarctic krill meat, establishing a theoretical guideline for Antarctic krill meat processing. |
| format | Article |
| id | doaj-art-6bf2e6558ae34dc0adeeb033dbbe97ce |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-6bf2e6558ae34dc0adeeb033dbbe97ce2025-08-20T02:58:44ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-03-01466647410.13386/j.issn1002-0306.20240303882024030388-6Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill MeatXiaofang LIU0Pengfei JIANG1Xiaoping DU2Baoshang FU3Shan SHANG4Libo QI5School of Food Science and Technology, Dalian Polytechnic University, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian 116034, ChinaLiao Yu Group Co., Ltd., Dalian 116000, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian 116034, ChinaTo address the issues of fluid loss and tough texture in Antarctic krill meat, the impact of soaking times and solutions of varying ionic strengths (0.8, 0.9, 1.0, and 1.1 mol/L) on the properties of myofibrillar proteins (MPs) and water-holding capacity of Antarctic krill myofibrillar protein (1, 2, 4, and 6 h) was investigated in aspects of centrifugal loss, water distribution, hardness, myofibril fragmentation index (MFI), protein surface hydrophobicity, protein composition and protein secondary structure. Results demonstrated that with an increase in ionic strength, there was an initial decrease followed by an increase in cooking loss, centrifugal loss, and hardness, along with an increase in immobilized water content, superior to the control group (P<0.05). Under the same ionic strength conditions, the water-holding capacity of krill meat was demonstrated to be optimal after 2 h soaking. When the krill meat was immersed in a soaking solution with a concentration of 1.0 mol/L for 2 h, the springiness increased from 0.76 to 0.98, and the hardness reduced from 241.99 g to 102.66 g. The myofibril fragmentation index of krill meat was the highest, measuring 11.43. The protein surface hydrophobicity dropped from 9.85 μg to 1.83 μg. The protein content in β-sheet structures exhibited an initial increase followed by a subsequent drop as the ionic strength increased after a 2 h immersion period. High ionic strength of 1.1 mol/L leads to excessive protein aggregation, resulting in severe damage to the muscle fiber tissue and negatively impacting its water-holding ability. Combined with sensory evaluation, the immersion solutions with ionic strength of 1.0 mol/L and soaking duration of 2 h improved the water-retentive capacity of Antarctic krill meat, establishing a theoretical guideline for Antarctic krill meat processing.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030388antarctic krillionic strengthmyofibrillar proteinprotein secondary structurewater-holding capacity |
| spellingShingle | Xiaofang LIU Pengfei JIANG Xiaoping DU Baoshang FU Shan SHANG Libo QI Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat Shipin gongye ke-ji antarctic krill ionic strength myofibrillar protein protein secondary structure water-holding capacity |
| title | Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat |
| title_full | Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat |
| title_fullStr | Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat |
| title_full_unstemmed | Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat |
| title_short | Effects of Ionic Strength on Water-holding Capacity and Properties of Myofibrillar Protein of Antarctic Krill Meat |
| title_sort | effects of ionic strength on water holding capacity and properties of myofibrillar protein of antarctic krill meat |
| topic | antarctic krill ionic strength myofibrillar protein protein secondary structure water-holding capacity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030388 |
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