Effects of Phytic Acid on the Quality and Protein Characteristics in Yellowfin Seabream(Acanthopagrus latus)Fillets During Cold Storage
The study investigated the preservation effect of phytic acid on yellowfin seabream(Acanthopagrus latus)during cold storage.The effects of two different concentrations of phytic acid(0.1 g/L and 0.2 g/L)on the quality of A.latus were studied by determining fish indexes including the total bacterial count,drip loss,pH value,2-thiobarbituric acid(TBA)value,and texture and combining sensory assessment,and a control group was established.The results showed that 0.2 g/L phytic acid better inhibited the reproduction of microorganisms,effectively delayed the increase of drip loss,pH value and TBA value,inhibited the decline of hardness,elasticity and chewiness of fish,and better maintained the fish sensory quality.Meanwhile,the effects of 0.2 g/L phytic acid on protein characteristics of A.latus during-4 ℃ storage of 25 days were further investigated.The results showed that the effects of phytic acid to protein characteristics were not obvious at the early storage.In the middle and late stage of storage,0.2 g/L phytic acid group better inhibited the increase of total volatile basic nitrogen(TVB-N)value and surface hydrophobicity of fish actomyosin,effectively delayed the decrease of Ca2+-ATPase activity and sulfhydryl content of fish actomyosin.It showed that the oxidation and denaturation of fish actomyosin can be better delayed by the phytic acid of 0.2 g/L during storage,and the quality of fish protein of A.latus could be protected.This study can provide an experimental basis for the application of phytic acid in the biological preservation of aquatic food products.
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