Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

Thiansilakul, Yaowapa; Benjakul, Soottawat; Richards, Mark

doi:10.1111/j.1750-3841.2010.01992.x

Cited by 58 publications

(41 citation statements)

References 33 publications

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“…According to them, Thiansilakul et al (2011) confirmed that myoglobin (Mb) was able to catalyse lipid oxidation in washed Asian sea bass (L. calcarifer) minced intensively. Primary and secondary oxidation products, as well as off-odour development, were significantly higher in Mb addicted samples than in the control ones (no Mb addicted).…”

Section: Handlingmentioning

confidence: 62%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

164

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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Section: Handlingmentioning

confidence: 62%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

164

106

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“…1-Octen-3-ol contributed to the strong intensity of fishy and rancid off-odours in washed Asian seabass mince Values are expressed as mean±SD (n=3) Different superscript letters in the same row indicate significant differences (p<0.05), ANOVA followed by Tukey's P1-1U and P1-2U represent gelatin hydrolysate produced during gelatin extraction with enzyme concentrations of 1 and 2 units/g dry swollen skin, respectively. P2-1U and P2-2U represent gelatin hydrolysate produced after gelatin extraction with enzyme concentrations of 1 and 2 units/g dry swollen skin, respectively containing myoglobin (Thiansilakul et al 2011). Other volatile compounds were also found in skin hydrolysates.…”

Section: Volatile Compounds Of Gelatin Hydrolysatementioning

confidence: 99%

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

et al. 2015

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Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass skin as affected by production processes were investigated. Hydrolysates were prepared using different processes, including hydrolysis during and after gelatin extraction. Samples hydrolysed during gelatin extraction showed a higher degree of hydrolysis (DH) and yield compared with those hydrolysed after gelatin extraction (p<0.05). All hydrolysates had a creamy yellowish colour. A lower abundance of volatile compounds was found in the hydrolysates produced during gelatin extraction, in comparison with those obtained after gelatin extraction. Hydrolysates prepared during gelatin extraction had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidative power (FRAP) and ferrous ion chelating activity (p<0.05). Following a simulated in vitro gastrointestinal digestion, the DPPH radical scavenging activity and FRAP of the hydrolysates was retained, whilst ferrous ion chelating activity increased. The most appropriate conditions for the generation of antioxidant hydrolysates from seabass skin were identified.

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“…Kristensen and Andersen (1997) reported a slight increase in free iron (0.46 to 0.50 ppm) from horse heart metMb after heating with temperature of 25 to 90°C. Thiansilakul et al (2011) found that conformational changes of apo-myoglobin by heating might weaken porphyrin ring with the subsequent iron released. Released iron might act as a pro-oxidant, which was able to Fig.…”

Section: Changes In Non-haem Iron Contentmentioning

confidence: 98%

“…In tropical fish like Indian mackerel a significant portion of the lipids will likely solidify at the low temperatures used during the washing process, thus aiding in their removal. Haem proteins have been known to be a prooxidant in muscle foods (Thiansilakul et al, 2011). Chaijan, Panpipat, and Benjakul (2010) reported that myoglobin in ordinary muscle of sardine and mackerel mince were reduced by 23 and 75% by washing.…”

Section: Chemical Compositionsmentioning

confidence: 99%

“…Fatty fish have been known to contain high levels of myoglobin, other haem proteins, low molecular weight (LMW) transition metal complexs and lipoxygenases in their dark muscle (Chaijan, Benjakul, Visessanguan, & Faustman, 2005;Thiansilakul, Benjakul, & Richards, 2011). Furthermore, phospholipid membranes are believed to be the key substrate for lipid oxidation due to their highly unsaturated fatty acid composition (Liang & Hultin, 2005).…”

Section: Introductionmentioning

confidence: 99%

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