Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

Wongwichian, Chantira; Klomklao, Sappasith; Panpipat, Worawan; Benjakul, Soottawat; Chaijan, Manat

doi:10.1016/j.foodchem.2014.11.071

Cited by 82 publications

(72 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, changes in both haeme iron and non-haeme iron content were similar to those found by Benjakul et al (2001). Wongwichian et al (2015) suggested that non-haeme iron is itself mainly liberated from haeme proteins. Therefore, in this study we expected that the loss of haeme iron should be proportional to the accumulation of non-haeme iron.…”

Section: Changes In Haeme Iron and Non-haeme Iron Contentsupporting

confidence: 80%

“…Thereafter, a slow accumulation in MetMb was observed. This may be explained by the fact that the oxidation of MetMb to other forms occurs due to the action of endogenous oxidants (Wongwichian et al, 2015). Faustman et al (2010) suggested that superoxide, an intermediate generated in the process of OxyMb autoxidation, can rapidly dismutate into hydrogen peroxide, which can further react with MetMb to generate hypervalent products such as ferrylmyoglobin (MbFe(IV)=O).…”

Section: Changes In Metmb Content Tbars and Carbonyl Contentmentioning

confidence: 99%

“…Changes in absorption spectra in the Soret band can reflect the unfolding of haeme proteins (Benjakul et al, 2001). The decrease in the Soret absorption peak suggested that the haeme protein was destroyed, or that the porphyrin was detached from the globins in response to freezing and thawing (Wongwichian, et al, 2015). Moreover, a blue shift from 413 to 409 nm was observed in rabbit meat samples during repeated freeze-thaw process.…”

Section: Changes In Absorption Spectra Of Myoglobin In the Soret Bandmentioning

confidence: 99%

See 2 more Smart Citations

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

View full text Add to dashboard Cite

Abstract:We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twentyfive Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure-i.e., seven days frozen at -18°C followed by thawing at 4°C for 12h-was repeated 5 times, and 9 Longissimus thoracis et lumborum muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The Longissimus lumborum muscles were used to determine meat quality parameters, while the Longissimus thoracis muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (P<0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acidreactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (P<0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (P<0.05), and non-haeme iron levels markedly increased (P<0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water-and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.

show abstract

Section: Changes In Haeme Iron and Non-haeme Iron Contentsupporting

confidence: 80%

Section: Changes In Metmb Content Tbars and Carbonyl Contentmentioning

confidence: 99%

Section: Changes In Absorption Spectra Of Myoglobin In the Soret Bandmentioning

confidence: 99%

See 1 more Smart Citation

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang

2018

World Rabbit Sci.

View full text Add to dashboard Cite

show abstract

“…The direct relationship between protein and lipid oxidations has been reported in the literature (Wongwichian and others ; Babakhani and others ). In our study, this associated behavior can be observed during the refrigerated storage in tilapia fillets independent of the conservation treatment.…”

Section: Resultsmentioning

confidence: 58%

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

Monteiro

Mársico

Canto

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV-C treatment increased (P < 0.05) a values and protein oxidation in a dose-dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L values and lipid oxidation were not influenced (P > 0.05) by UV-C light. Fillets treated with a low UV-C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV-C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.

show abstract

“…As affected by 4 mg/L of TP, the soret absorption peak showed a distinct decrease, accompanied by an entire loss of the characteristic spectra from 510 to 690 nm. This observation suggested a structure disruption of Hb and a consequent exposure of heme iron (Jia & Alayash, ; Wongwichian et al., ). But, in the case of a lower TP concentration (0.4 mg/L), the characteristic spectra of Hb were almost unaffected, which might be resulted from a relatively stable structure.…”

Section: Resultsmentioning

confidence: 98%

Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin

Dong

Zhou

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

The oxidation and color stability of porcine hemoglobin (Hb) in the presence of tea polyphenols (TP), as well as the mechanism, were investigated using the methods of color and oxidation analyses, ultraviolet‐visible and fluorescence spectroscopy. Results indicated that TP interacted with the tryptophan and tyrosine residues of Hb through inserting into its hydrophobic pocket. This interaction showed a concentration‐dependent effect on Hb, which might lead to completely opposite results. The presence of TP (16 mg/L) disrupted Hb (16 mg/L) structure, and the exposure of heme iron facilitated the oxidation and discoloration of Hb. However, a lower level of TP should not break Hb structure but could work as an antioxidant and restrain the formation of methemoglobin. Consequently, TP (1.6 mg/L) considerably maintained the redness of Hb (16 mg/L, P < 0.05) when stored at pH 7.4 and 25 °C for 72 hr. Results may provide scientific information for the proper use of TP in blood and meat products. Practical Application Proper utilization of tea polyphenols (TP) in food products is beneficial to improve antioxidant capacity and nutrition quality of food. We proved that it was potential to corporate TP into blood and meat products to prevent discoloration and oxidative deterioration.

show abstract

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

Cited by 82 publications

References 35 publications

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

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

Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin

Contact Info

Product

Resources

About