| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563764 | LWT - Food Science and Technology | 2016 | 7 Pages |
•HVEF can inhibit the decrease in actomyosin Ca2+-ATPase activity 0.9 times than control.•HVEF can delay the increase of the proteins solubility by about 0.8–1.1 times than control.•HVEF able to maintain the protein structure but not destroying enzyme activity.
Oxidation of proteins in fish meat products leads to reduced water-retention capacity, protein solubility and actomyosin Ca2+-ATPase activity, followed by the loss the freshness and processing suitability. In this study, we investigate the effect of protein denaturation indicators such as water-retention capacity, protein solubility, actomyosin Ca2+-ATPase activity and appearance assessment on tilapia (Orechromis niloticus) meat stored in a refrigerator (4 °C, 75% RH) treated with various high-voltage electrostatic fields (HVEF) (300, 600 and 900 kV/m) continuously over a period of eight days. The moisture content of tilapia decreased from 78.6% to 74.0% after 8 days, and the HVEF (300, 600 and 900 kV/m) could retain the moisture content above 76.0% after 8 days. Besides, HVEF can delay tilapia protein water-retention loss at least 1.01 times longer than without HVEF treatment. Furthermore, HVEF can delay the water- and salt-soluble proteins solubility increase by about 0.8–1.1 times and 0.95 times, respectively. Moreover, HVEF (300 kV/m) can more effectively inhibit actomyosin Ca2+-ATPase activity decrease at least 0.9 times longer than without HVEF treatment; in addition, increasing the electric field strength (600–900 kV/m) does not destroy enzyme activity. Above all, the biochemical indicators, sensory and appearance assessment also show that HVEF (900 kV/m) treatment can maintain the freshness and extend the shelf life 1.6 times longer than without HVEF treatment during the storage period at 4 °C, 75% RH. Besides, the HVEF (900 kV/m) treatment not only does not destroy the Ca2+-ATPase activity but also maintains actomyosin Ca2+-ATPase activity in application to the fish preservation industry.
