Thermal denaturation and autoxidation profiles of carangid fish myoglobins

Hasan, Muhammad Mehedi; Arafah, Purnama; Ozawa, Hideo; Ushio, Hideki; Ochiai, Yoshihiro

doi:10.1007/s10695-021-00928-7

Cited by 3 publications

(2 citation statements)

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“…This was due to the presence of serine at position 27, instead of threonine (Hasan et al., 2021). Also, the presence of methionine instead of valine was responsible for unstable D‐loop of silver trevally Mb (Hasan et al., 2021). Various migratory, demersal, aquaculture and elasmobranch fish species were analyzed for Mb thermal stability, in which spotted shark Mb showed highest thermal stability (T m : 71.8°C), while lowest thermal stability was determined for horse mackerel ( Trachurus trachurus ) Mb (T m : 51.8°C; Chen et al., 2004).…”

Section: Color and Pigments Of Fishmentioning

confidence: 99%

“…Additionally, thermal denaturation was species‐specific, in which silver trevally Mb was more susceptible than yellowtail ( Seriola quinqueradiata ) Mb, followed by greater amberjack Mb, respectively. This was due to the presence of serine at position 27, instead of threonine (Hasan et al., 2021). Also, the presence of methionine instead of valine was responsible for unstable D‐loop of silver trevally Mb (Hasan et al., 2021).…”

Section: Color and Pigments Of Fishmentioning

confidence: 99%

See 1 more Smart Citation

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Singh

Mittal

Benjakul

2021

Comp Rev Food Sci Food Safe

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Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy‐form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post‐harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low‐ or ultralow‐temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.

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Section: Color and Pigments Of Fishmentioning

confidence: 99%

Section: Color and Pigments Of Fishmentioning

confidence: 99%