Zhuang, Shuai, et al. “Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes.” Food Chemistry 403 (2023): 134309. https://doi.org/10.1016/j.foodchem.2022.134309

Abstract

To demonstrate the roles of bacteria in fish protein degradation and related quality changes, three major grass carp spoilage bacteria were individually inoculated into grass carp flesh, and their effects on protein molecules, muscle structures, and quality indices were evaluated through peptidomics, optical microscopy and transmission electron microscope, and texture and water distribution analyses, respectively. Results showed that Pseudomonas putida degraded obscurin, nebulin, and titin, caused disarrangement of myofilaments and fragmented myofibers, and induced great loss of free water in muscle. Shewanella putrefaciens was active in hydrolyzing collagen and degraded both thick and thin filament proteins. Mutual separation of myofibers and severe texture softening were also observed in S. putrefaciens-inoculated samples. Aeromonas rivipollensis degraded myosin heavy chain and some thin filament proteins but less affected muscle microstructure and quality indices. Therefore, this study revealed the mechanisms of bacteria-induced grass carp protein degradation and provided guidance for developing quality control strategies.