Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 15, Issue 10, Pages 2313-2326Publisher
SPRINGER
DOI: 10.1007/s11947-022-02881-6
Keywords
Antarctic krill (Euphausia superba); Heat treatment; Texture; Myofibrillar proteins; Water distribution
Categories
Funding
- National Key Research and Development Project of China [2017YFD0400504]
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This study aimed to investigate the mechanisms underlying changes in Antarctic krill meat characteristics and physicochemical properties treated at different temperatures and holding times. The findings showed that higher temperatures and longer holding times significantly increased the hardness and cooking loss of Antarctic krill meat. The degradation of protein and transformation of structural motifs were observed, leading to the deterioration of Antarctic krill meat.
Antarctic krill (Euphausia superba) is an important source of biomass and high-quality protein. However, heat treatment negatively impacts the quality of Antarctic krill and compromises its utilization in the food industry. This study aimed to investigate the mechanisms underlying changes in Antarctic krill meat characteristics and physicochemical properties treated at different temperatures and holding times. Our findings indicated that hardness and cooking loss of Antarctic krill meat increased dramatically at higher temperatures and holding times. The low-field nuclear magnetic resonance (LF-NMR) analysis revealed that the loss of immobilized water increased, whereas the SDS-PAGE analysis showed that the content of myosin heavy chain decreased significantly and that protein degradation occurred. Fourier transform infrared spectroscopy (FT-IR) and intrinsic fluorescence spectra suggested that alpha-helix motifs were transformed into beta-sheets and that more hydrophobic groups were exposed. The scanning electron microscopy (SEM) results showed that Antarctic krill meat formed corrugated folded regions after heat treatment without forming a three-dimensional water-entrapped structure, which led to significant water loss, resulting in rapid deterioration of Antarctic krill meat. These results provide the basis for a deeper understanding of the processing characteristics of Antarctic krill meat.
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