Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation
Xinjuan Qi, Mingyu Yin, Zenghui QIAO, ZhenZhen LI, Zheng YU, Min CHEN, Tong Xiao, Xichang WANG
Abstract
Freezing technology is currently an important preservation method for aquatic products. However, during the long-term freezing process proteins, which are the main components of muscle tissue, are inevitably exposed to an environment containing oxidative stress inducing changes in muscle protein structure. It leads to irreversible physical and chemical changes causing deterioration in the quality of aquatic products and reducing their nutritional value. Therefore, it is necessary clarify in depth to control oxidative damage of muscle during freezing and storage to gain more insight into the mechanisms of freezing-induced protein oxidation. The mechanism of protein oxidation in fish freezing, the effect of protein oxidation on fish quality, and the current regulatory methods for delaying protein oxidation were summarized in this paper review. The purpose is to provide a new research direction for the research and application of quality control in the process of fish frozen storage.