Preliminary Research Of Binding Ability Between Fishy Volatile Compounds And Myosin From Silver Carp Fresh

Silver carp is one of the four major Chinese carps in our country, and its specialty of high protein low fat, gel makes it be the preferred raw material for processing surimi products,but fishy off-odor restricte silver carp applying on surimi products. Myosin is the important part of fish matrix, not only affect the texture characteristics of surimi, but also affect the fishy odor releasing. Many studies focused on the gelling properties of myosin, while there are few study on interaction between myosin and fishy odor compounds. Therefore,preliminary research of the binding ability between fishy volatile compounds and myosin from silver carp is studyied,The research including:analysis of volatile components in Silver Carp, effect of heating temperature on Silver Carp fresh and effect of treatment factor on myosin of Silver Carp, secondary structure of myosin dealing with heating and frozen storage binding volatile compounds.Main conclusions are as follows:1.The the four highest content compounds: hexanal, hexanol, 1-octene-3-alcohol, heptanal as the main volatile compounds in silver carp fish useing further research.2.Heating induce myosin degeneration and reduce the nutrition value and texture characteristics of fish.Durning the heating range, temperature rise to 50 to 60℃ when heating period of myosin basically has completely degeneration.3.Myosin can combine hexanal,hexanol, 1-octene-3-alcohol, heptanal these four kinds of volatile compounds. Under the same concentration of myosin concentration, the ability of four kinds of compounds binding myosin is: heptanal > hexanal > 1-octene-3-alcohol > hexanol. Myosin processing with inorganic salt ions, the ability of binding the 4 kinds of volatile compounds is reduced, under a certain concentration of inorganic salt ions myosin can promote related compounds released after processing.4.Heating treatment of myosin is able to binding with the 4 kinds of volatile compounds, and after 70℃ heat treatment instead of myosin can promote the release of hexanal and heptanal. After heating, the binding ability of hexanal, heptanal and 1-octene-3-alcohol is reduced, instead of hexanol. After frozen, the ability of myosin binding with hexanal and heptanal compounds is reduced,instead of 1-octene-3-alcohol and hexanol. The binding ability of hexanal and heptanal is lower at-18℃. The bindingability of 1-octene-3-alcohol and hexanol is higher er at-40℃.5.After heating,there are no distinct change of corner unit turn.Myosin tail is a rich source of α-helix may participate in binding with the volatile compounds.After heating, the conformation of myosin changes mainly in the change of α-helix and β- sheet. The conformation of myosin was changed by frozen, the corner was formed. The four structural units are obviously changed, that showed the influence of myosin secondary structure processing with frozen is better than processing with heating.