Effects of Protein Oxidation on the Structural Properties and Quality of Aquatic Products during Storage and Processing

Aquatic product is one of the main sources providing high quality animal protein for people. Its quality is an important factor affecting the consumption of aquatic products. Protein is the major component of aquatic product muscle tissue which is the material basis of determining aquatic product quality and processing applicability. During storage and processing,aquatic product is easily influenced by diverse factors resulting in the change of characteristics. Except lipid oxidation and microbe pollution,protein oxidation has been proven to be the important factor. The protein oxidation of aquatic product muscle can change the molecular structure of protein and furthermore affect its functional properties. It ultimately have critical impacts on the product quality. This paper summarizes the latest research progress on protein oxidation in aquatic products,aiming to briefly clarify the mechanism of protein oxidation in aquatic products and how it affects the quality of aquatic products,and provide reference for precise control and utilization of protein oxidation during storage and processing of aquatic products.