Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Abstract

Antarctic krill (Euphausia superba) is an important source of biomass and high-quality protein. However, heat treatment of Antarctic krill negatively impacts its quality and compromises its utilization in the food industry. This study aimed to investigate the mechanisms underlying changes in Antarctic krill meat characteristics and physicochemical properties treated at different temperatures and holding times.Findings indicate that at higher temperatures and holding times, hardness and cooking loss of Antarctic krill meat increased dramatically. The low-eld nuclear magnetic resonance (LF-NMR) analysis revealed that the loss of immobile water increased, whereas SDS-PAGE analysis showed that the content of myosin heavy chain decreased signi cantly, and that protein degradation occurred. Fourier transform infrared spectroscopy (FT-IR) and intrinsic uorescence spectra indicated that α-helix motifs were transformed into β-sheets, and that more hydrophobic groups were exposed. The scanning electron microscopy (SEM) results showed that Antarctic krill meat formed corrugated folded regions after heat treatment without forming a three-dimensional water-entrapped structure, which led to signi cant water loss, resulting in rapid deterioration Antarctic krill meat. These results provide the basis for a deeper understanding of processing characteristics of Antarctic krill meat.

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

“…However, when the proton had more freedom, it was easier to release the water. Thus, the relaxation time T 2 can be used to understand the migration law of water during the different processing methods of duck jerky, reflecting the dynamic properties of water, such as diffusion and state ( 24 ). The different processing methods had a highly significant effect on the transverse relaxation time T 2 of duck jerky ( p < 0.01) ( Figure 2A ).…”

“…However, those of the baked duck jerky appeared loose with significant gaps because the high temperatures during the prolonged baking and heating process caused the myofibril structure to lose its integrity and the myofascicles to contract, destroying its compact structure. It was previously reported that heating causes denaturation of myosin and the proteins that make up the myofibril membrane, which reduces the binding force of myogenic fibers to water and increases myofibril contraction, leading to the destruction of the myogenic fiber structure ( 24 ). Preboiling increased the contraction level in duck muscle fibers, resulting in irregularly textured muscle cross-sections.…”

Integrated multi-spectroscopy and molecular dynamics simulations to explore the interaction mechanism of polyphenols and sea bass myofibrillar protein

“…Myo brillar protein (MP) is a decisive factor of sea bass in terms of avor, texture, and sensory properties, which accounts for 55% − 60% of the total muscle proteins, including myosin, actin, protomyosin and troponin (Han et al, 2022). MP is responsible for the functional properties of meat and its derivatives, such as emulsi cation, gel formation, and water retention capacity (Lin et al, 2023;. Due to various factors, MP generally exhibits limited dispersion and poor functional characteristics (Xu et al, 2023).…”

Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill

“…The best method is heat sterilization, but this process can lead to food browning (color changes), damage the avor, and reduce nutritional value (Muñoz et al 2022).Canned Antarctic krill is one of the products exported to earn foreign exchange; however, its processing causes severe moisture loss, resulting in a tough texture, rough taste, and poor product quality. The main reason is that during the storage of raw Antarctic krill, the autolysis enzymes degrade the myo brillar protein, whereas it forms corrugated folded structures during thermal processing (Sun et al 2022). Consequently, improving the taste, avor, and nutritional value of canned Antarctic krill is a practical issue that needs to be addressed urgently.Phosphates are often used in the processing of aquatic products to improve product quality and reduce the loss of water, avor, and nutrients (Omar et al 2016).…”

“…Canned Antarctic krill is one of the products exported to earn foreign exchange; however, its processing causes severe moisture loss, resulting in a tough texture, rough taste, and poor product quality. The main reason is that during the storage of raw Antarctic krill, the autolysis enzymes degrade the myo brillar protein, whereas it forms corrugated folded structures during thermal processing (Sun et al 2022). Consequently, improving the taste, avor, and nutritional value of canned Antarctic krill is a practical issue that needs to be addressed urgently.…”