Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control

© 2020 Elsevier Ltd The effects of endogenous proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control were investigated. The lactic acid (LA) + tea polyphenols (TP)-treated sea cucumbers showed relatively higher...

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Main Authors: Zi qiang Liu, De yang Li, Liang Song, Yu xin Liu, Man man Yu, Min Zhang, Kanyasiri Rakariyatham, Da yong Zhou, Fereidoon Shahidi
Format: Journal
Published: 2020
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/69935
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-699352020-10-14T08:28:19Z Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control Zi qiang Liu De yang Li Liang Song Yu xin Liu Man man Yu Min Zhang Kanyasiri Rakariyatham Da yong Zhou Fereidoon Shahidi Agricultural and Biological Sciences Chemistry © 2020 Elsevier Ltd The effects of endogenous proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control were investigated. The lactic acid (LA) + tea polyphenols (TP)-treated sea cucumbers showed relatively higher values in texture and rheological indicators than the blank control group after thermal processing. By contrast, the (LA + TP)-treated sea cucumbers also had lower values in water-soluble hydroxyproline, glycosaminoglycans and proteins, trichloroacetic acid-soluble peptide content, and more orderly secondary structure of proteins, indicating that the additives affected the mechanical properties of thermally processed sea cucumbers by preventing the proteolysis of proteins. All texture and rheological indicators of thermally processed sea cucumbers decreased time-dependently during chilled storage. The additives (LA + TP) significantly prevented the progressive deterioration in mechanical properties by retarding the changes in microstructure as well as phase state and distribution of water through preventing protein oxidation. 2020-10-14T08:22:17Z 2020-10-14T08:22:17Z 2020-11-15 Journal 18737072 03088146 2-s2.0-85086067674 10.1016/j.foodchem.2020.127248 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85086067674&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/69935
institution Chiang Mai University
building Chiang Mai University Library
continent Asia
country Thailand
Thailand
content_provider Chiang Mai University Library
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Chemistry
spellingShingle Agricultural and Biological Sciences
Chemistry
Zi qiang Liu
De yang Li
Liang Song
Yu xin Liu
Man man Yu
Min Zhang
Kanyasiri Rakariyatham
Da yong Zhou
Fereidoon Shahidi
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
description © 2020 Elsevier Ltd The effects of endogenous proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control were investigated. The lactic acid (LA) + tea polyphenols (TP)-treated sea cucumbers showed relatively higher values in texture and rheological indicators than the blank control group after thermal processing. By contrast, the (LA + TP)-treated sea cucumbers also had lower values in water-soluble hydroxyproline, glycosaminoglycans and proteins, trichloroacetic acid-soluble peptide content, and more orderly secondary structure of proteins, indicating that the additives affected the mechanical properties of thermally processed sea cucumbers by preventing the proteolysis of proteins. All texture and rheological indicators of thermally processed sea cucumbers decreased time-dependently during chilled storage. The additives (LA + TP) significantly prevented the progressive deterioration in mechanical properties by retarding the changes in microstructure as well as phase state and distribution of water through preventing protein oxidation.
format Journal
author Zi qiang Liu
De yang Li
Liang Song
Yu xin Liu
Man man Yu
Min Zhang
Kanyasiri Rakariyatham
Da yong Zhou
Fereidoon Shahidi
author_facet Zi qiang Liu
De yang Li
Liang Song
Yu xin Liu
Man man Yu
Min Zhang
Kanyasiri Rakariyatham
Da yong Zhou
Fereidoon Shahidi
author_sort Zi qiang Liu
title Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
title_short Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
title_full Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
title_fullStr Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
title_full_unstemmed Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
title_sort effects of proteolysis and oxidation on mechanical properties of sea cucumber (stichopus japonicus) during thermal processing and storage and their control
publishDate 2020
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85086067674&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/69935
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