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<p>This research was to investigate the protein deterioration (oxidation, glycation, hydrolytic cleavage, the Maillard reaction) of precooked fish during storage (0 ℃, 1 – 7 d) and reheating (75 ℃, 10 min) as affected by precooking treatments (90 °C, 8 – 25 min) similar to home cooking and commercial pasteurization. The amounts of trichloroacetic acid (TCA)-soluble peptides (3.68 ± 0.39 – 5.10 ± 0.87 μmol try/g) and fluorescence advanced glycation end-products (AGEs) (718.3 ± 56.3 – 870.1 ± 90.6 AU) in precooked fish continuously increased during storage while the corresponding tryptophan fluorescence (699.0 ± 41.8 – 882.4 ± 82.8 AU) decreased, implying the concurrence of hydrolytic cleavage, glycation and oxidation of proteins. More severe precooking treatments generally resulted in higher levels of TCA-soluble peptides and fluorescence AGEs, although the mild reheating applied had no significant effect on the amount of fluorescence AGEs. The levels of 3-deoxyglucosone, glyoxal, methylglyoxal, 2,3-pentanedione, and 2,3-butanedione in precooked or reheated fish had no obvious relationship (<i>r</i> = 0.046 – 0.598) with each other, but their cluster analysis result was in agreement with their chemical natures and formation pathways. While 3-deoxyglucosone was the dominant α-dicarbonyl, accounting for an average of 69.8% of the sum of five α-dicarbonyls in precooked fish with or without being reheated, the mean level of 2,3-pentanedione was 3.3 times more than 2,3-butanedione, implying that this α-diketone should not be overlooked.</p>

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Protein deterioration and α-dicarbonyls in precooked fish during storage and reheating affected by the severity of precooking treatments

  • 期刊论文

  • 发表日期：

    2025年5月15日

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  • Linzhi Tan,
  • Lin Li,
  • Fuyu Chu,
  • Yiqun Huang,
  • Keqiang Lai

摘要

This research was to investigate the protein deterioration (oxidation, glycation, hydrolytic cleavage, the Maillard reaction) of precooked fish during storage (0 ℃, 1 – 7 d) and reheating (75 ℃, 10 min) as affected by precooking treatments (90 °C, 8 – 25 min) similar to home cooking and commercial pasteurization. The amounts of trichloroacetic acid (TCA)-soluble peptides (3.68 ± 0.39 – 5.10 ± 0.87 μmol try/g) and fluorescence advanced glycation end-products (AGEs) (718.3 ± 56.3 – 870.1 ± 90.6 AU) in precooked fish continuously increased during storage while the corresponding tryptophan fluorescence (699.0 ± 41.8 – 882.4 ± 82.8 AU) decreased, implying the concurrence of hydrolytic cleavage, glycation and oxidation of proteins. More severe precooking treatments generally resulted in higher levels of TCA-soluble peptides and fluorescence AGEs, although the mild reheating applied had no significant effect on the amount of fluorescence AGEs. The levels of 3-deoxyglucosone, glyoxal, methylglyoxal, 2,3-pentanedione, and 2,3-butanedione in precooked or reheated fish had no obvious relationship (r = 0.046 – 0.598) with each other, but their cluster analysis result was in agreement with their chemical natures and formation pathways. While 3-deoxyglucosone was the dominant α-dicarbonyl, accounting for an average of 69.8% of the sum of five α-dicarbonyls in precooked fish with or without being reheated, the mean level of 2,3-pentanedione was 3.3 times more than 2,3-butanedione, implying that this α-diketone should not be overlooked.