Investigation of changes in the in vitro digestive properties of mirror carp (Cyprinus carpio L.) during postmortem storage based on protein degradation and oxidation

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-01 Epub Date: 2025-02-17 DOI:10.1016/j.foodchem.2025.143451

Haijing Li, Xiufang Xia, Meili Shao

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Abstract

Dynamic changes in the in vitro digestive properties of postmortem mirror carp (Cyprinus carpio L.) at various intervals (0, 4, 24, 72, 120, and 168 h) under refrigerated conditions (4 °C) were evaluated based on protein degradation and oxidative reactions. Results indicated that protein degradation and oxidation intensified over storage time, as evidenced by increases in total viable counts, β-sheet content, and surface hydrophobicity, alongside decreases in α-helix content and fluorescence intensity (p < 0.05). The myofibril fragmentation index and TCA-soluble peptide levels peaked at 72.90 and 6.91 μmol tyrosine/g, respectively, whereas the total sulfhydryl content dropped to 50.25 μmol/g after 168 h postmortem. In vitro simulated gastrointestinal digestion experiments further demonstrated that aging enhanced protein digestibility. This study elucidates the postmortem dynamic patterns of freshwater fish, providing a theoretical basis for quality regulation.

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基于蛋白质降解和氧化的镜鲤死后体外消化特性变化研究

根据蛋白质降解和氧化反应，研究了在4 °C冷藏条件下不同时间间隔（0、4、24、72、120和168 h）死后镜鲤体外消化性能的动态变化。结果表明，随着储存时间的延长，蛋白质的降解和氧化加剧，表现为总活菌数、β-片含量和表面疏水性增加，α-螺旋含量和荧光强度降低（p <； 0.05）。死后168 h，肌原纤维断裂指数和tca可溶性肽含量最高，分别为72.90和6.91 μmol酪氨酸/g，总巯基含量降至50.25 μmol/g。体外模拟胃肠消化实验进一步证实，衰老可提高蛋白质消化率。本研究阐明了淡水鱼的死后动态规律，为质量调控提供了理论依据。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.