Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets

Oxidation of myofibrillar proteins (MPs) is considered as an important reason for the quality deterioration of frozen stored fish fillets, but the impact of the thawing process on the oxidation and thereby property changes of MPs has been largely neglected. In this study, we incubated MPs for 24 h at 4 degrees C with thawing exudates collected from fish fillets stored at-20 degrees C for 0-5 months to mimic the thawing process. Exudates treatment induced the increased content of carbonyls, Schiff bases, and dityrosine, structural changes, and the decreased water-holding capacity of MPs. SDS-PAGE and LC-MS/MS results indicated that exudates caused the degradation of MPs with the potential involvement of lipid oxidation products, hemoglobin, and proteases. Prolonged frozen storage decreased antioxidant enzyme activity and increased lipid oxidation products in exudates, which might be the reason for exudates from fillets frozen for longer periods can cause more severe oxidation and degradation of MPs.

Automated summary

The thawing process has a significant impact on the oxidation and property changes of myofibrillar proteins (MPs) in frozen stored fish fillets, causing degradation and intensified oxidation reactions of MPs.