Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

“…Our findings can be attributed to the conversion of Fe 2+ to Fe 3+ catalyzed by electrons released by UV‐C light resulting in the formation and accumulation of metmyoglobin on the fish surface (Fan and others ; Lee and others ). In addition, the UV‐C treatment could inhibit the MetMb reductase enzyme, leading to an increase in MetMb formation (Thiansilakul and others ). Similarly to our results, Lee and others () and Park and Ha () observed that UV‐C application increased a * and b * values leading to darkening of seasoned dried filefish ( Thamnaconus modestus ) and fresh chicken breast, respectively.…”

Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices

“…Nevertheless, slight decreases in %metMb were found in M and MC samples at day 15 (P < 0.05). Physiologically active forms of Mb in fresh fish are in the reduced state (Mb-Fe 2þ ), involving deoxyMb and oxyMb content (Thiansilakul, Benjakul, & Richards, 2010). During storage, autoxidation of Mb proceeded, resulting in metMb formation.…”

“…For samples kept under MAP, the gradual increases in PV were found with increasing storage time, by which the highest PV at day 12 for M and MC samples and at day 15 for MT sample were observed (P < 0.05). Unsaturated fatty acids in fish muscle are oxidized easily during storage, leading to the generation of hydroperoxides (Sohn et al, 2005;Thiansilakul et al, 2010). The rapid formations of hydroperoxide were obtained in tuna slices kept in air, while MAP condition could impede the increase in PV.…”

“…Decreases in PUFA content suggested their susceptibility to oxidation during the extended storage. During storage, triglycerides and phospholipids underwent hydrolysis into free fatty acids, which were prone to oxidation (Thiansilakul et al, 2010). Use of tannic acid in combination with MAP was able to inhibit the oxidation of lipids in tuna slices, in which n-3 fatty acids were maintained during the extended storage.…”

Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

“…Some studies have shown that the stimulation of lipid oxidation occurs through the activation or iron. Sodium ions displace the iron from macromolecules such as myoglobin, increasing the availability of the latter for the catalysis of lipid oxidation (Thiansilakul et al 2010, Kashiri et al 2011. Several authors indicate that brine salting offers the major advantages of preventing rancidity by precluding contact with the air and of affording a higher weight yield caused by the uptake of water (Andrés et al 2005, Gallart-Jornet et al 2007b.…”