PMID- 33494207
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20210316
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 2
DP  - 2021 Jan 21
TI  - Influence of Refrigerated Storage on Water Status, Protein Oxidation, 
      Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber 
      scombrus).
LID - 10.3390/foods10020214 [doi]
LID - 214
AB  - Moisture migration, protein oxidation, microstructure, and the physicochemical 
      qualities of Atlantic mackerel during storage at 4  degrees C and 0  degrees C were explored in 
      this study. Three proton components were observed in mackerel muscle using 
      low-field nuclear magnetic resonance relaxation, which were characterized as 
      bound water, immobilized water, and lipid. The relaxation peak of immobilized 
      water shifted to a shorter relaxation time and its intensity decreased with the 
      proceeding of the storage process. T(1) and T(2) weighted images obtained by 
      magnetic resonance imaging showed a slightly continuous decrease in the intensity 
      of water. The significant decrease in sulfhydryl (SH) content and the increase in 
      carbonyl group (CP) content, disulfide bond content, and hydrophobicity revealed 
      the oxidation of protein during storage. The contents of alpha-helixes in proteins 
      decreased while that of random coils increased during storage, which suggested 
      changes in the secondary structure of mackerel protein. The storage process also 
      caused the contraction and fracture of myofibrils, and the granulation of 
      endolysin protein. In addition, the drip loss, total volatile basic nitrogen 
      (TVB-N), thiobarbituric acid-reactive substances (TBARS) value, and b* value 
      increased significantly with the storage time.
FAU - Lin, Rong
AU  - Lin R
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, China.
AD  - Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
AD  - National Engineering Research Center of Seafood, Dalian 116034, China.
FAU - Cheng, Shasha
AU  - Cheng S
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, China.
AD  - Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
AD  - National Engineering Research Center of Seafood, Dalian 116034, China.
FAU - Wang, Siqi
AU  - Wang S
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, China.
AD  - Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
AD  - National Engineering Research Center of Seafood, Dalian 116034, China.
FAU - Tan, Mingqian
AU  - Tan M
AUID- ORCID: 0000-0002-7535-0035
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, China.
AD  - Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
AD  - National Engineering Research Center of Seafood, Dalian 116034, China.
FAU - Zhu, Beiwei
AU  - Zhu B
AD  - National Engineering Research Center of Seafood, School of Food Science and 
      Technology, Dalian Polytechnic University, Dalian 116034, China.
AD  - Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
AD  - National Engineering Research Center of Seafood, Dalian 116034, China.
LA  - eng
GR  - 31972105/National Natural Science Foundation of China/
GR  - 2020JH6/10500002/Central Funds Guiding the Local Science and Technology 
      Development of China/
PT  - Journal Article
DEP - 20210121
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC7909831
OTO - NOTNLM
OT  - Atlantic mackerel
OT  - microstructure
OT  - secondary structure of protein
OT  - water status and distribution
COIS- The authors declare no conflict of interest. The funders had no role in the 
      design of the study; in the collection, analyses, or interpretation of data; in 
      the writing of the manuscript, or in the decision to publish the results.
EDAT- 2021/01/27 06:00
MHDA- 2021/01/27 06:01
PMCR- 2021/01/21
CRDT- 2021/01/26 01:00
PHST- 2020/12/27 00:00 [received]
PHST- 2021/01/15 00:00 [revised]
PHST- 2021/01/19 00:00 [accepted]
PHST- 2021/01/26 01:00 [entrez]
PHST- 2021/01/27 06:00 [pubmed]
PHST- 2021/01/27 06:01 [medline]
PHST- 2021/01/21 00:00 [pmc-release]
AID - foods10020214 [pii]
AID - foods-10-00214 [pii]
AID - 10.3390/foods10020214 [doi]
PST - epublish
SO  - Foods. 2021 Jan 21;10(2):214. doi: 10.3390/foods10020214.