In this study, investigated was the effect of the porphyra yezoensis polysaccharides (PPs) on the denaturation of bighead carp (Aristichthys nobilis) myofibrillar protein (Mf) during frozen storage at -18°C for 90d. The PPs (2.5%, 5%, and 7.5%, respectively) was added to 100g of Mf. The changes in the Ca-adenylpyrophosphatase (ATPase) activity and unfrozen water content in Mf were examined to evaluate he denaturation of Mf during frozen storage. Ca-ATPase activity decreased gradually during frozen storage at -18°C upon addition of PPs. By contrast, Ca-ATPase activity in the control group dropped drastically during the first 45d of storage and then further decreased gradually for up to 90d of storage, indicating a biphasic denaturation pattern. PPs addition significantly increased sulfhydryl contents in the Mf of the treatment groups compared with that of the control group (p<0.05) during frozen storage at -18°C.
Keywords: Ca-ATPase; Myofibrillar protein; Sulfhydryl content.
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