In this study,the effects of different concentrations of linoleic acid(0,10,20,and 50 mmol/L)for mediating oxidation on the gel strength,gel water retention,and gel water distribution of golden pompano myofibrillar protein through constructing a linoleic acid-mediated golden pompano fish flesh oxidation system.The results showed that the effect of oxidation on the gel properties was most obvious at a linoleic acid concentration of 10 mmol/L,with the centrifugal loss and cooking loss reaching the smallest(5.39％and 5.94％,respectively),while the gel strength reaching the maximum value(333.24 g).With the increase of linoleic acid concentration,the carbonyl content of myofibrillar protein increased from 2.86 nmol/mg to 6.65 nmol/mg,and the total sulfhydryl group content decreased from 63.58 nmol/mg to 58.69 nmol/mg.The molecular weight change revealed that with the increase of the degree of protein oxidation,the surface hydrophobicity and intrinsic fluorescence intensity showed a tendency of initial increase then decrease,indicating that moderate linoleic acid oxidation(≤10 mmol/L)could cause protein molecules to unfold moderately,forming a gel product with good textural properties and high water retention;whilst excessive linoleic acid oxidation(＞10 mmol/L)caused excessive oxidation of proteins,leading to cross-linking of protein molecules and aggregation of protein molecules,thereby declining the textural properties of protein gels.This study elucidates the effects of linoleic acid oxidation on the post-processing characteristics of golden pomfret and promote the development of the golden pomfret industry.
维普
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