1. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice.
- Author
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Yu Y, Wei Y, Chen S, Wang Y, Huang H, Li C, Wang D, Shi W, Li J, and Zhao Y
- Subjects
- Animals, Phosphorylation, Seafood analysis, Tilapia metabolism, Muscle Proteins metabolism, Muscle Proteins chemistry, Food Storage, Fish Proteins chemistry, Fish Proteins metabolism, Ice analysis, Myofibrils chemistry, Myofibrils metabolism
- Abstract
In this study, the correlation between protein phosphorylation and deterioration in the quality of tilapia during storage in ice was examined by assessing changes in texture, water-holding capacity (WHC), and biochemical characteristics of myofibrillar protein throughout 7 days of storage. The hardness significantly decreased from 471.50 to 252.17 g, whereas cooking and drip losses significantly increased from 26.5% to 32.6% and 2.9% to 9.1%, respectively (P < 0.05). Myofibril fragmentation increased, while myofibrillar protein sulfhydryl content and Ca
2+ -ATPase activity decreased from 119.33 to 89.29 μmol/g prot and 0.85 to 0.46 μmolPi/mg prot/h, respectively (P < 0.05). Correlation analysis revealed that the myofibrillar protein phosphorylation level was positively correlated with hardness and Ca2+ -ATPase activity but negatively correlated with WHC. Myofibrillar protein phosphorylation affects muscle contraction by influencing the dissociation of actomyosin, thereby regulating hardness and WHC. This study provides novel insights for the establishment of quality control strategies for tilapia storage based on protein phosphorylation., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)- Published
- 2024
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