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<p>This study aimed to investigate the impacts of the extent of reheating (75 ℃, 0–30&#xa0;min) on the quality characteristics of pasteurized fish cutlets varying with refrigerating duration (0 ℃, 0–7 d), particularly those linked to protein deterioration and lipid oxidation. A progressive decline in the quality of pasteurized fish cutlets during 7-day refrigeration was observed, while more intensive reheating resulted in higher degrees of oxidation, hydrolysis and glycation of fish proteins, as demonstrated by the decrease in tryptophan fluorescence intensity and the increases in the levels of trichloroacetic acid-soluble peptides and total fluorescent advanced glycation end-products. A longer storage duration of pasteurized fish cutlets resulted in more thiobarbituric acid reactive substances (TBARS, from 0.172 ± 0.052 to 1.391 ± 0.084&#xa0;mg malondialdehyde /kg) but less lipofuscin-like pigments (from 1039 ± 152 to 684 ± 187 AU), while reheating of pasteurized fish generally resulted in reduced levels of TBARS but increased levels of lipofuscin-like pigments. These somewhat opposite results based upon two lipid oxidation markers indicated the complexity of lipid oxidation and the dynamic changes of lipid oxidation products in biomatrix food systems during thermal processing and storage. Correlation analysis revealed the intertwining of protein oxidation, hydrolysis and glycation as well as lipid oxidation in pasteurized fish cutlets during refrigeration and reheating, collectively contributing to the decline in product quality.</p>

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Impacts of the extent of reheating on protein deterioration and lipid oxidation in precooked fish cutlets varying with refrigerating duration

  • 期刊论文

  • 发表日期：

    2025年11月10日

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  • Hongqin Li,
  • Lin Li,
  • Yiqun Huang,
  • Fuyu Chu,
  • Keqiang Lai

摘要

This study aimed to investigate the impacts of the extent of reheating (75 ℃, 0–30 min) on the quality characteristics of pasteurized fish cutlets varying with refrigerating duration (0 ℃, 0–7 d), particularly those linked to protein deterioration and lipid oxidation. A progressive decline in the quality of pasteurized fish cutlets during 7-day refrigeration was observed, while more intensive reheating resulted in higher degrees of oxidation, hydrolysis and glycation of fish proteins, as demonstrated by the decrease in tryptophan fluorescence intensity and the increases in the levels of trichloroacetic acid-soluble peptides and total fluorescent advanced glycation end-products. A longer storage duration of pasteurized fish cutlets resulted in more thiobarbituric acid reactive substances (TBARS, from 0.172 ± 0.052 to 1.391 ± 0.084 mg malondialdehyde /kg) but less lipofuscin-like pigments (from 1039 ± 152 to 684 ± 187 AU), while reheating of pasteurized fish generally resulted in reduced levels of TBARS but increased levels of lipofuscin-like pigments. These somewhat opposite results based upon two lipid oxidation markers indicated the complexity of lipid oxidation and the dynamic changes of lipid oxidation products in biomatrix food systems during thermal processing and storage. Correlation analysis revealed the intertwining of protein oxidation, hydrolysis and glycation as well as lipid oxidation in pasteurized fish cutlets during refrigeration and reheating, collectively contributing to the decline in product quality.