Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation

Ye Yu, Yongqiang Zhao, Yi Zhang, Benjamin K. Simpson, Shengjun Chen, Yueqi Wang, Chunsheng Li, Di Wang, Chuang Pan

Research output: Contribution to journalReview articlepeer-review

2 Scopus citations

Abstract

Aquatic products are delicious and rich in high-quality proteins, and thus have high-food value and are popular among consumers; however, deterioration of their quality can easily occur when being stored and processed. Proteins, the main components of the muscle tissue of aquatic products, are closely related to the quality of aquatic products, and protein oxidation has become a research hotspot for studying the regulatory mechanisms of aquatic product quality changes. Protein oxidation is one of the main causes of quality deterioration of aquatic products, mainly because of protein cross-linking and protein degradation caused by oxidation. Related studies have also shown that the changes in the electrostatic charge of proteins owing to oxidation are associated with the muscle water-holding capacity (WHC). This article introduces the induction mechanism of protein oxidation in aquatic products, focusing on its effects on the quality, such as colour, texture, WHC and summarises the current research progress of aquatic products quality control on this basis to provide theoretical reference for future research.

Original languageEnglish (US)
Pages (from-to)1968-1978
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume59
Issue number3
DOIs
StatePublished - Mar 2024

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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