Abstract:Protein oxidation is the leading cause of quality deterioration during processing and storage of food. In this study, the effects of different washing methods, followed by storage under frozen conditions, on myofibrillar proteins (MPs) of common carp (Cyprinuscarpio) meat was examined. Fish meat was stored at -25 ℃ for 0, 30, 60, 90, and 120 d after it was washed using traditional washing, washing with sodium ascorbate, and washing with propyl gallate [PG] or left unwashed, respectively. The emulsifying properties, gelation properties, and rheological properties of MPs in common carp were evaluated using texture analyzer, electron microscope, and rheometer. The results showed that protein oxidation during frozen storage significantly reduced the functional properties of MPs in common carp (P < 0.05) butthe change could be minimized by washing with PG. This indicates that addition of PG during washing could effectively inhibit the occurrence of protein oxidation, thus reducing the changes in functional properties of MPs in common carp.
