Study on protein structure and security analysis during the processing of Yiluxian bass

This paper revealed the changes of protein structure and security analysis in processing of Yiluxian.Several aspects, such as carbonyl content, total sulphur content, surface hydrophobicity, total number of colonies, nitrite, lipid peroxide value, biogenic amines, were particularly detected from samples got from 5 different time points. Results showed there was no significant variation of carbonyl content ( p > 0.05) and the total sulphur content of protein in a downward trend in the whole processing.The surface hydrophobicity of myogen and myofibrillar protein increased 15.06% and 101.03% in marinated and decreased 24.85% and 42.79% in desalination process comparing with the value of 72 h.Total number of colonies kept ( 3.9 ⁹.7) × 10³CFU/g in marinated, but increased to 1.2 × 10⁵CFU/g in the desalination process.Nitrite content and lipid peroxide value in marinated increased 2.5 times and 10.7 times respectively, but remained unchanged in the desalination stage. The content of histidine increased the most in the desalination stage, but no more than safe limits.