Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Noman Walayat; Xiukang Wang; Asad Nawaz; Zhongli Zhang; Abdullah; Ibrahim Khalifa; Muhammad Hamzah Saleem; Bilal Sajid Mushtaq; Mirian Pateiro; José M Lorenzo; Sajid Fiaz; Shafaqat Ali

doi:10.3390/antiox10081186

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

Antioxidants (Basel). 2021 Jul 26;10(8):1186. doi: 10.3390/antiox10081186.

Authors

Noman Walayat^{1

2}, Xiukang Wang³, Asad Nawaz⁴, Zhongli Zhang², Abdullah⁵, Ibrahim Khalifa⁶, Muhammad Hamzah Saleem⁷, Bilal Sajid Mushtaq⁸, Mirian Pateiro⁹, José M Lorenzo^{9

10}, Sajid Fiaz¹¹, Shafaqat Ali^{12

13}

Affiliations

¹ Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
³ College of Life Sciences, Yan'an University, Yan'an 716000, China.
⁴ Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China.
⁵ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China.
⁶ Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt.
⁷ College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
⁸ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
⁹ Centro Tecnológico de la Carne de Galicia, Avd. Galicia n°4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
¹⁰ Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
¹¹ Department of Plant Breeding and Genetics, The University of Haripur, Haripur 22620, Pakistan.
¹² Department of Environmental Sciences and Engineering, Government College University Allama Iqbal Road, Faisalabad 38000, Pakistan.
¹³ Department of Biological Sciences and Technology, China Medical University, Taichung City 40402, Taiwan.

Abstract

This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca²⁺-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca²⁺-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.

Keywords: cryoprotective effect; myofibrillar protein; oxidative stability.