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Article Abstract
Fish maw (FM), the dried swim bladders of fish, is highly valued for its nutritional and pharmacological properties due to its high collagen content, a source of fish gelatin. In traditional Chinese medicine, FM is typically processed with clamshell powder (CP), called CP-FM. This study evaluated the effects of stir-frying FM with CP on its physicochemical properties. These results revealed that CP-FM significantly enhanced physicochemical properties compared to FM. Fourier-transform infrared spectroscopy indicated strong interactions between collagen and calcium ions (Ca), and electron microscopy confirmed the presence of peptide‑calcium chelates in CP-FM. Additionally, integrative omics analysis uncovered alterations in the abundance of collagen and modifications in N-glycosylation sites, particularly in type I collagen. These modifications enhanced the Ca binding capability of the collagen, thereby improving the stability and overall quality of FM gelatin. This research highlights the positive impact of CP as an ingredient during the stir-frying process and provides valuable insights into the implications of processing dried seafood.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145196 | DOI Listing |
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