The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying

• Published in: Food Science & Nutrition
• Main Authors: Odoli, Cyprian Ogombe, Oduor‐Odote, Peter, Arason, Sigurjón
• Other Authors: Faculty of Food Science and Nutrition (UI), Matvæla- og næringarfræðideild (HÍ), School of Health Sciences (UI), Heilbrigðisvísindasvið (HÍ), Háskóli Íslands, University of Iceland
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2019
• Subjects: Drying; Fish; Protein conformation; Smoking; Fiskar; Þurrkun matvæla; Reyking matvæla; Fituefni; Grandi; Iceland
• Online Access: https://hdl.handle.net/20.500.11815/1780; https://doi.org/10.1002/fsn3.980

Publisher's version (útgefin grein) The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt-soluble proteins, sulfhydryl groups, and disulfide bonds contents. The salt level and moisture content were also evaluated. Conformational changes in muscle protein were significant (p < 0.05) after blanching and during initial drying when moisture content and dryness rates were high. Salt-soluble proteins and total sulfhydryl groups contents reduced, whereas available sulfhydryl group and disulfide bonds contents intensified. The conformational changes were explained by muscle protein denaturation and aggregation ascribed to high temperature and dehydration during processing. The study reports fish protein denaturation to have reduced protein solubility as well as the nutritional value (loss of thermolabile compounds) and yield after smoking. More so, protein aggregation that was significantly (p < 0.05) higher in dried blanched fish could have reduced the dried fish sensory quality. Blanching pretreatment is thus not suitable for commercial capelin drying. Lipids were found to have protective effect against fish protein conformation. The authors acknowledge the United Nations University‐Fisheries Training Programme (UNU‐FTP, Reykjavik, Iceland) and Kenya coastal development project (KCDP, Kenya) for the financial support. The authors are also thankful to HB Grandi fishing company (Reykjavik, Iceland) for fish contribution. The Managers of Vestfirska Hardfisksalan fish drying company (Iceland) and Vigfus Asbjornsson (Matis Hornarfordur, Iceland) acknowledged for the drying and smoking facilities, respectively. Peer Reviewed