Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate

Yılmaz, Şebnem Tolasa; Çaklı, Şükran; Yilmaz, Evren Burcu Şen; Kırlangıç, Fatih; Lee, Chong

doi:10.1016/j.lwt.2017.12.006

Cited by 13 publications

(5 citation statements)

References 21 publications

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“…LOX activity increased slowly between 10 and 30 °C, reaching 93% activity at the optimal temperature, indicating that LOX activity could be higher than that observed at lower temperatures. The increased temperature (10–30 °C) promoted LOX activation, enhancing LOX activity [ 19 ]. However, LOX activity decreased sharply when the temperature increased beyond 30 °C, with the activity decreasing to 54% at 40 °C and then to 8% of the optimal temperature at 60 °C, indicating complete inactivation.…”

Section: Resultsmentioning

confidence: 99%

Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation

Liu

Lei

Zhao

et al. 2023

Foods

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In this study, lipoxygenase (LOX) extracted from dry-cured mackerel was purified, resulting in a 4.1-fold purification factor with a specific activity of 493.60 U/min·g. LOX enzymatic properties were assessed, referring to its optimal storage time (1–2 days), temperature (30 °C), and pH value (7.0). The autoxidation and LOX-induced oxidation of palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:2n9c), linoleic acid (C18:2n6c), arachidonic acid (C20:4), EPA (C20:5), and DHA (C22:6n3) were simulated to explore the main metabolic pathways of key flavors in dry-cured mackerel. The results showed that the highest LOX activity was observed when arachidonic acid was used as a substrate. Aldehydes obtained from LOX-treated C18:1n9c and C18:2n6c oxidation, which are important precursors of flavors, were the most abundant. The key flavors in dry-cured mackerel were found in the oxidative products of C16:0, C18:0, C18:1n9c, C18:2n6c, and C20:4. Heptanaldehyde could be produced from autoxidation or LOX-induced oxidation of C18:0 and C18:1n9c, while nonal could be produced from C18:1n9c and C18:2n6c oxidation. Metabolic pathway analysis revealed that C18:1n9c, C18:2n6c, EPA, and DHA made great contributions to the overall flavor of dry-cured mackerel. This study may provide a relevant theoretical basis for the scientific control of the overall taste and flavor of dry-cured mackerel and further standardize its production.

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Section: Resultsmentioning

confidence: 99%

Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation

Liu

Lei

Zhao

et al. 2023

Foods

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“…LOX has been shown to be responsible for the initial postmortem production of hydroperoxides in fish tissue. [ 45 ] The changes in LOX activities in salted fish treated with SRL and SRS extracts during processing were determined. As shown in Figure , the LOX activity of fresh fish muscle was 38.99 U/g muscle, reaching 80.9 U g −1 muscle after salting and then decreasing to 40.59 U g −1 muscle after drying for 24 h. Similar trends have been observed in silver carp muscle during salting and drying.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

Liu

Yang

Qin

et al. 2022

Euro J Lipid Sci & Tech

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Stevia rebaudiana, cultivated as a sweetener, also contains numerous phenolic compounds with strong antioxidant activities. Here, the antioxidant effects of Stevia rebaudiana leaf (SRL) and stem (SRS) extracts on lipid oxidation in salted Pacific saury (Cololabis saira) fillets throughout the salting and drying process are investigated. Fish fillets treated with SRL and SRS extracts are monitored for lipid oxidation and physicochemical characteristics. The results show that both SRL and SRS extract treatment significantly retard lipid oxidation in the fish, shown by reductions in the levels of peroxide, conjugated diene, and thiobarbituric acid reactive substances. These effects can be attributed to both the antioxidant activity of the extracts and the possible inhibition of the fish lipoxygenase by the SRL and SRS extracts. Interestingly, the SRS extract has stronger activities than the SRL extract in inhibiting lipid oxidation during the fish drying process, despite having relatively lower DPPH radical scavenging activity, ferrous ion-chelating ability, and reducing power. Notably, the SRS extract is more effective at hydroxyl radical scavenging than the SRL extract, suggesting the importance of hydroxyl radical scavenging during the fish drying process. Consequently, stevia extracts can be a source of natural antioxidants to minimize lipid oxidation in salted fish. Practical applications: Current work demonstrates the antioxidant effect of the aqueous extracts of stevia leaf and stem against the lipid oxidation in salted Pacific saury during salting and drying process. The results open the way to the potential utilization of extracts from stevia leaf and stem, a by-product of the sweetener industry, as alternative source of natural antioxidants for salted fish and meat.

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“…When lake herring are heated to 40 °C, about 80% of the lipoxygenase activity is lost, and after 20 s holding at 60℃, about 90% of the enzyme activity is lost [ 63 ]. Fish lipoxygenases retain high activity at negative temperatures [ 55 , 64 ].…”

Section: Mechanisms Of Free Radical Initiation In the Lipid Fraction ...mentioning

confidence: 99%

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

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Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate

Cited by 13 publications

References 21 publications

Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation

Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation

Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

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