Protein denaturation in frozen stored hake (Merluccius merluccius L.) muscle: The role of formaldehyde

Sotelo, Carmen G.; Aubourg, Santiago P.; Pérez‐Martín, Ricardo I.; Gallardo, José Manuel

doi:10.1016/0308-8146(94)90131-7

Cited by 19 publications

(15 citation statements)

References 31 publications

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“…There was an increase in the concentration of HCHO throughout storage, and the trend was similar in the salmon fed the three diets. Sotelo et al (1994) found a concentration of 7.5 mg/kg of HCHO in whole hake stored at −20 • C for 155 d. Fajardo (2002) found a HCHO content of 0.09 mg/mL (1.8 mg/kg) and 0.07 mg/mL (1.4 mg/kg) in dogfish Mustelus mentus and cock fish Callorhynchus callorhynchus, respectively, during the fourth month of frozen storage at −18 • C (both species are nongadoids). The coho salmon from this study showed an intermediate HCHO content between those from the two studies cited previously.…”

Section: Dimethylamine and Formaldehyde Contentmentioning

confidence: 97%

Changes in Freshness during Frozen Storage of Farmed Coho Salmon: Effect of Replacement of Synthetic Antioxidants by Natural Ones in Fish Feeds

et al. 2012

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The addition of antioxidants to the diets for salmonids is crucial to prevent or delay deterioration of fish muscle. Most of the antioxidants used in these diets are synthetic, and their safety is more and more being questioned. The aim of this research was to compare the effects of substituting synthetic antioxidants with natural ones on selected biochemical freshness indicators of frozen coho salmon Oncorhynchus kisutch muscle. Three different feeds were tested: a conventional diet with the synthetic antioxidants butylated hydroxytoluene and ethoxyquin (diet 1) was supplied to farmed coho salmon in parallel with two different diets that included natural antioxidants (a tocopherol isomer‐rich mixture [diet 2] and a tocopherol isomer–rosemary extract mixture [diet 3]). Five individuals of each group were analyzed every 3 months during frozen storage. The biochemical indicators measured were total volatile basic nitrogen (TVB‐N), dimethylamine content, formaldehyde content, and tissue pH. Levels of TVB‐N were significantly different between the three diets; TVB‐N content was the lower for salmon fed diet 3 than for those fed diet 1, a result that was attributed to the antimicrobial action of the rosemary extracts. Formaldehyde content was similar among the salmon fed diets with different antioxidants, and pH values were always lowered to maximum limits allowed by international legislation. These results support the use of natural antioxidants in the diet of Chilean coho salmon for export.

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Section: Dimethylamine and Formaldehyde Contentmentioning

confidence: 97%

Changes in Freshness during Frozen Storage of Farmed Coho Salmon: Effect of Replacement of Synthetic Antioxidants by Natural Ones in Fish Feeds

et al. 2012

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“…Textural changes are the result of denaturation of proteins, particularly those in the myofibrillar fraction. For these reasons, different methods of measuring protein denaturation have been used to follow textural denaturation (Hultmann and Rustad 2002;Shenouda 1980;Sotelo et al 1994). Among them, protein solubility is the most often chosen, because of its simplicity and relatively good correlations with textural characteristics.…”

Section: Introductionmentioning

confidence: 99%

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Kaale

Eikevik

2015

J Food Sci Technol

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Changes in protein stability in relation to ice crystals development in salmon fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous studies, the protein solubility was analysed separately, at the surfaces and centres of the superchilled samples. The water-soluble proteins were stable for the entire storage time. The salt-soluble proteins in the superchilled samples were stable for 1 week of storage. The salt-soluble proteins were significantly decreased at day 7 and 14 of the centre and surface of the superchilled samples, respectively. In contrast, the salt-soluble proteins were significantly increased at day 21 both at the centre and surface of the superchilled samples. These findings are significant for the industry because it provides valuable information on the quality of food in relation to ice crystallization/recrystallization during superchilled storage.

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“…It has been proposed that formaldehyde produced in certain fish species by the action of trimethylamine oxide demethylase (TMAOase) on TMAO forms cross‐links with proteins,15 resulting in aggregation and toughening of fish muscle 16. This hypothesis is based mainly on studies which have shown a correlation between increase in formaldehyde level and deterioration of texture in cod and hake or using model systems to study the nature of protein–formaldehyde interaction 17. 18 Indeed, in model systems using added formaldehyde, protein aggregation is enhanced, as formaldehyde can produce cross‐links via methylene bridges between positively charged amino acids.…”

Section: Introductionmentioning

confidence: 99%

Surfactant‐Directed Polypyrrole/CNT Nanocables: Synthesis, Characterization, and Enhanced Electrical Properties

Zhang¹,

Zhang²,

Wang³

et al. 2004

ChemPhysChem

132

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We describe here a new approach to the synthesis of size-controllable polypyrrole/carbon nanotube (CNT) nanocables by in situ chemical oxidative polymerization directed by the cationic surfactant cetyltrimethylammonium bromide (CTAB) or the nonionic surfactant polyethylene glycol mono-p-nonylphenyl ether (Opi-10). When carbon nanotubes are dispersed in a solution containing a certain concentration of CTAB or Opi-10, the surfactant molecules are adsorbed and arranged regularly on the CNT surfaces. On addition of pyrrole, some of the monomer is adsorbed at the surface of CNTs and/or wedged between the arranged CTAB or Opi-10 molecules. When ammonium persulfate (APS) is added, pyrrole is polymerized in situ at the surfaces of the CNTs (core layer) and ultimately forms the outer shell of the nanocables. Such polypyrrole/CNT nanocables show enhanced electrical properties; a negative temperature coefficient of resistance at 77-300 K and a negative magnetoresistance at 10-200 K were observed.

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Protein denaturation in frozen stored hake (Merluccius merluccius L.) muscle: The role of formaldehyde

Cited by 19 publications

References 31 publications

Changes in Freshness during Frozen Storage of Farmed Coho Salmon: Effect of Replacement of Synthetic Antioxidants by Natural Ones in Fish Feeds

Changes in Freshness during Frozen Storage of Farmed Coho Salmon: Effect of Replacement of Synthetic Antioxidants by Natural Ones in Fish Feeds

Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Surfactant‐Directed Polypyrrole/CNT Nanocables: Synthesis, Characterization, and Enhanced Electrical Properties

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