Full
Outline
To investigate the mechanism by which myoglobin deteriorates the gelation properties of myofibrillar protein during the processing of unwashed surimi products.
The effects of different rinsing cycles on the gel properties of Hypophthalmichthys molitrix surimi were analyzed to confirm that unwashed surimi contains a higher level of myoglobin and exhibits poorer gel performance. A myoglobin‑myofibrillar protein mixed system was then constructed. Changes in hydrophobic interactions, hydrogen bonds and ionic bonds between proteins were measured, and water distribution was analyzed using low‑field nuclear magnetic resonance.
After 0 h of reaction with 86 μmol/L myoglobin, hydrophobic interactions, hydrogen bonds and ionic bonds decreased by 14.02%, 19.86% and 23.24%, respectively, and the proportion of immobilized water (T23) peak area decreased by 3.84%. After 24 h of reaction, the deterioration intensified: all intermolecular forces further decreased compared with those at 0 h, and the T23 peak area proportion dropped to 87.90%, a decrease of 4.17% compared with the blank control group (0 μmol/L myoglobin) at the same time point. The gel network changed from dense and uniform to rough and loose, resulting in significantly reduced water‑holding capacity and increased cooking loss.
Myoglobin interferes with molecular cross‑linking between surimi proteins through steric hindrance, weakens intermolecular forces, disrupts the gel network structure, and consequently induces water migration and loss. This research has clarified the action path and influence rule of myoglobin on myofibrillar protein gel network, which can provide theoretical basis for improving the quality of gel by regulating endogenous heme protein during the processing of unwashed surimi gel.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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