Effect of Chinese Rice Wine on the Endogenous Protease Activity, Myofibrillar Degradation, and Quality Characteristics in Topmouth Culter (Culter alburnus),Journal of Aquatic Food Product Technology

当前位置： X-MOL 学术 › J. Aquat. Food Prod. Technol. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Effect of Chinese Rice Wine on the Endogenous Protease Activity, Myofibrillar Degradation, and Quality Characteristics in Topmouth Culter (Culter alburnus)
Journal of Aquatic Food Product Technology ( IF 1.6 ) Pub Date : 2020-05-13 , DOI: 10.1080/10498850.2020.1760987
Fan Wang ₁ , Jia-Liang He ₂ , Tursunay Turgun ₃ , Da-E Ge ₁ , Nurgul Rahman ₃ , Jian-Zhong Zhou _{1,

4} , Xiao-Li Liu _{1,

4}

Affiliation

ABSTRACT The aim of this study was to investigate the influence of rice wine (Jinbiao, Yinbiao, Wunianchen, Nv’erhong) on the endogenous protease activity, myofibrillar degradation, and quality characteristics of topmouth culter (Culter alburnus). Rice wine had a pH of 4.3 and calcium ions ranging from 89.30 to 123.70 μg/mL. Nv’erhong rice wine had the highest total phenolic content of 583.38 μg gallic acid equivalent (GAE)/mL, while Wunianchen rice wine (WNC) showed the strongest total antioxidant capacity of 87.29 U/mL. WNC presented the optimum inhibitory effect on endogenous proteases of calpain and cathepsin B, D, and L, delaying the degradation of myosin heavy chain and α-actinin, which are important to muscle softening. The quality characteristic evaluation indicated that the addition of rice wine could maintain the hardness and chewiness, increase the springiness of the fish fillet, as well as inhibit the total volatile basic nitrogen production. These results suggest that rice wine had effects of inhibiting endogenous proteases, delaying myofibrillar degradation, and maintaining the sensory quality of topmouth culter.

更新日期：2020-05-13

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南

全部期刊列表>>