Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem

2018 ◽  
Vol 246 ◽  
pp. 121-128 ◽  
Author(s):  
Longteng Zhang ◽  
Qian Li ◽  
Shiliang Jia ◽  
Zhan Huang ◽  
Yongkang Luo
Keyword(s):  
Protein Oxidation ◽  
Antioxidant Status ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Hypophthalmichthys Molitrix

scholarly journals A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin

RSC Advances ◽  
2017 ◽  
Vol 7 (2) ◽  
pp. 1008-1015 ◽  
Author(s):  
Shulai Liu ◽  
Peicheng Zhao ◽  
Jingjing Zhang ◽  
Qiuhong Xu ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Comparative Study ◽  
Functional Properties ◽  
Maillard Reaction ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Hypophthalmichthys Molitrix ◽  
Physicochemical And Functional Properties

Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction.

Inhibitory Effect on Lipid and Protein Oxidation of Clove Extracts in Surimi from Silver Carp (Hypophthalmichthys molitrix) and the Possible Mode of Action

2012 ◽  
Vol 554-556 ◽  
pp. 1447-1454
Author(s):  
Jian Chun Han ◽  
Qian Liu ◽  
Yong Gen Zhang ◽  
Shuang Mei Li ◽  
Qian Chen ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Silver Carp ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Thiobarbituric Acid Reactive Substance ◽  
Dependent Manner ◽  
Hypophthalmichthys Molitrix ◽  
C Storage ◽  
Lipid And Protein Oxidation

The experiment was conducted to assess the antioxidant efficacy of clove extract (CE) in surimi from silver carp during -1°C storage. CE was added to surimi at 0.5%, 1.0%, and 1.5% (w/w) further determined its antioxidant efficacy. Compared with control (without antioxidants), CE treatments significantly decreased the thiobarbituric acid reactive substance (TBARS values), a*-value, and total carbonyls content, reduced the total sulfhydryl loss of surimi in a dose-dependent manner (P < 0.05), and both ATPase activity increased with the increasing of the storage time (P < 0.05).The results suggested the positive effect of CE to retard lipid and protein oxidation and discoloration of surimi, and its potential use as natural antioxidants in fish products.

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