Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp

Cao, Jiarong; Yan, Haixia; Ye, Bo; Shen, Yixiao; Liu, Ling

doi:10.1016/j.foodchem.2023.137465

Cited by 9 publications

(1 citation statement)

References 37 publications

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“…Surimi's color was influenced by its residual pigment content and thermal gelation stability. Furthermore, components like lipids, which can oxidize when heated, can serve as an additional source of color via the Maillard reaction because lipid oxidation produces aldehyde, which can then combine with amine to create brown pigment via the amine-carbonyl reaction or Maillard reaction [27,49]. T3 s gel was the whitest because it had the least amount of myoglobin, non-heme iron, and lipid (Figure 2), as well as the lowest degree of lipid oxidation (see below).…”

Section: Myoglobin Non-heme Iron and Lipid Contentsmentioning

confidence: 99%

Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources

Panpipat,

Thongkam,

Boonmalee

et al. 2023

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Mackerel (Auxis thazard), a tropical dark-fleshed fish, is currently a viable resource for the manufacture of surimi, but the optimal washing procedure for more efficient use of this particular species is required right away. Washing is the most critical stage in surimi production to ensure optimal gelation with odorless and colorless surimi. The goal of this study was to set a simple washing medium to the test for making mackerel surimi. Washing was performed three times with different media. T1 was washed with three cycles of cold carbonated water (CW). T2, T3, and T4 were washed once with cold CW containing 0.3%, 0.6%, or 0.9% NaCl, followed by two cycles of cold water. T5, T6, and T7 were produced for three cycles with CW containing 0.3%, 0.6%, or 0.9% NaCl. For comparison, unwashed mince (U) and conventional surimi washed three times in cold tap water (C) were employed. The maximum yield (62.27%) was obtained by washing with T1. When varying quantities of NaCl were mixed into the first washing medium (T2–T4), the yield decreased with increasing NaCl content (27.24–54.77%). When washing with NaCl for three cycles (T5–T7), the yield was greatly decreased (16.69–35.23%). Conventional surimi washing (C) produced a yield of roughly 40%, which was comparable to T3. Based on the results, treatments that produced lower yields than C were eliminated in order to maximize the use of fish resources and for commercial reasons. The maximum NaCl content in CW can be set at 0.6% only during the first washing cycle (T3). Because of the onset of optimal unfolding as reported by specific biochemical characteristics such as Ca2+-ATPase activity (0.2 μmol inorganic phosphate/mg protein/min), reactive sulfhydryl group (3.61 mol/108 g protein), and hydrophobicity (64.02 µg of bromophenol blue bound), T3 washing resulted in surimi with the greatest gel strength (965 g.mm) and water holding capacity (~65%), with fine network structure visualized by scanning electron microscope. It also efficiently removed lipid (~80% reduction), myoglobin (~65% reduction), non-heme iron (~94% reduction), and trichloroacetic acid-soluble peptide (~52% reduction) contents, which improves whiteness (~45% improvement), reduces lipid oxidation (TBARS value < 0.5 mg malondialdehyde equivalent/kg), and decreases the intensity of the gel’s fishy odor (~30% reduction). As a result, washing mackerel surimi (A. thazard) with CW containing 0.6% (w/v) NaCl in the first cycle, followed by two cycles of cold water washing (T3), can be a simple method for increasing gel-forming capability and oxidative stability. The mackerel surimi produced using this washing approach has a higher quality than that produced with regular washing. This straightforward method will enable the sustainable use of dark-fleshed fish for the production of surimi.

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Section: Myoglobin Non-heme Iron and Lipid Contentsmentioning

confidence: 99%

Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources

Panpipat,

Thongkam,

Boonmalee

et al. 2023

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Anti‐oxidant activity of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone, a Maillard reaction product derived from fructose and histidine

Zhao,

Long,

et al. 2024

J Sci Food Agric

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BACKGROUNDThe Maillard reaction involves the interaction of various amino acids and reducing sugars, resulting in food browning. It often produces appealing aromas and flavors. The complexities of the reaction are such that it can be challenging to identify the often numerous and frequently volatile products formed by it. In the present study, we sought to identify and evaluate an unusual product with anti‐oxidant activity arising from a fructose‐histidine Maillard reaction model. The anti‐oxidant profile of this product was assessed by computational means.RESULTSThe fructose‐histidine Maillard reaction products (FH‐MRPs) were generated by heating a 2:1 mixture of the sugar and the amino acid at 140 °C for 2 h. Chromatographically separable fractions, labelled DM‐1 to DM‐8, were obtained using silica gel as the stationary phase and dichloromethane/methanol (DCM/MeOH) mixtures as the mobile one. Fraction DM‐5 exhibited the highest 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, and further bio‐assay guided fractionation led to isolation and identification of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone (IMPE) as the active principal, the structure of which was established by nuclear magnetic resonance (NMR) spectroscopic and mass spectral techniques. A mechanism for the formation of IMPE from its precursors is proposed. Density functional theory (DFT) calculations suggest this novel heterocyclic compound exerts its anti‐oxidant effects by interacting with DPPH and 2,2'‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) radicals. Essentially, IMPE was non‐toxic below 300 ug mL−1, showing a concentration‐dependent free radical clearance capacity and reducing power within the 100–1000 μg mL−1 range, and moreover, exhibiting significant Fe2+ chelating abilities wihin the 50‐200 μg mL−1 range.CONCLUSIONThis study identified the unique FH‐MRP, IMPE, and found that it acts as food antioxidant through the chelation of metal ions. © 2024 Society of Chemical Industry.

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The inhibitory effect of Maillard reaction products on fish and chicken muscle oxidation

Cao,

Yan,

et al. 2024

Food Measure

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Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp

Cited by 9 publications

References 37 publications

Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources

Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources

Anti‐oxidant activity of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone, a Maillard reaction product derived from fructose and histidine

The inhibitory effect of Maillard reaction products on fish and chicken muscle oxidation

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