Effect of Chinese rice wine on proteolytic characterization originating from endogenous proteases in topmouth culter ( Culter alburnus)
- Published
- Accepted
- Subject Areas
- Biotechnology, Food Science and Technology
- Keywords
- Rice wine, Endogenous proteases, Topmouth culter, Myofibril degradation, Quality
- Copyright
- © 2018 Liu et al.
- Licence
- This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ Preprints) and either DOI or URL of the article must be cited.
- Cite this article
- 2018. Effect of Chinese rice wine on proteolytic characterization originating from endogenous proteases in topmouth culter ( Culter alburnus) PeerJ Preprints 6:e26568v1 https://doi.org/10.7287/peerj.preprints.26568v1
Abstract
In this study we investigated the influence of rice wine (Jinbiao, Yinbiao, Wunianchen, Nv’erhong) on the activity of endogenous proteases, myofibrillar degradation and quality characteristics in topmouth culter muscle. Rice wines had pH of about 4.3, and micromolar level of calcium ions. Nv’erhong (NEH) had the highest total phenolics content, while Wunianchen (WNC) showed the strongest total antioxidant capacity. WNC showed the considerable inhibitory action on the endogenous proteases, and delayed the degradation of myosin heavy chain and α-actinin, which occurred more quickly in other groups, especially in blank and alcohol controls. Total volatile base nitrogen production and texture profile for the fish fillets confirmed the improvement role of rice wine on the quality. In general, rice wine can inhibit the endogenous proteases and reduce the extent of myofibrillar degradation on the combined role of acidic pH and antioxidative components, resulting in the maintaining of good quality of the fish.
Author Comment
This is a submission to PeerJ for review.