The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage

Abstract

BackgroundPreservative effect of melanin-free extract of Sepia esculenta ink (MFESI) on Sparus latus fillet has been verified in our previous work. This study aims to further approach the mechanism of MFESI for extending the shelf-life of fish fillet during cold storage. Tilapia fillets were treated with different dosage of MFESI (0, 15, 25 and 35 mg/ml) and packed with preservative film for succedent cold-storage at 4 °C for scheduled time. Contents of total volatile basic nitrogen and sulfydryl and carbanyl groups were measured for evaluating protein oxidation. Malondialdehyde contents were measured for estimating lipid peroxidation and loss of water was used to determine water-holding capacity of fillet.ResultsThe data indicated that MFESI not only possessed certain degree of antioxidant capacity in vitro, also lengthened shelf-life of tilapia fillet in cold-storage condition. Apart from 15 mg/ml, both 25 and 35 mg/ml of MFESI obviously prevented lipid and protein from oxidation and reduced loss of water from tilapia fillets, and the latter was more effective than the former.ConclusionMFESI can repress lipid peroxidation and protein oxidation and reduce water loss, maintain the tilapia fillets quality and, thus, it could be an effective and natural preservative for extending the shelf-life of tilapia fillets during cold storage.

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

“…In our study, the carbonyl concentration increased in both myofibrillar proteins and the oxidation process due to time and oxidation concentration. This situation is compatible with Duan et al () and Zhang et al (). The high carbonyl concentration in the particularly convulsion group (T3) may be due to excessive stress, a decrease in antioxidant enzyme activities and also from alpha‐skeletal actin, glycogen phosphorylase, pyruvate kinase, or other proteins (Zhang et al, ).…”

“…In our study, it is thought that increases in carboxyl groups (K) (Table ) are the result of hydroxyl radicals promoting carbonyl production from proteins (Duan, Liu, Luo, Gu, & Li, ). Lipid oxidative products direct protein oxidation degradation, but lipid oxidation and protein oxidation may occur independently or in parallel (Grimsrud, Xie, Griffin, & Bernlohr, ; Teets & Were, ).…”

Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets

“…This might be due to the buffering effect of phosphate effectively improved the pH value of fish (Kılıç et al, 2019). Besides, the cavitation effect of ultrasound can accelerate the penetration of phosphate, cause the reaction of protein side chains and reduce the acidic groups of protein in fish (Wang et al, 2020).…”

“…Proton-weighted imaging in low-field NMR could be used to obtain proton-weighted pseudo-color images of fish in different treatment groups during storage (Figure 8). The dark blue signal and dark red signal in the figure represented the low-moisture signal and the high-moisture signal, respectively (Wang et al, 2021). In the early storage period (0 d), the red areas in the experimental and ultrasound groups were significantly more than those in the control group.…”

“…Water holding capacity ( WHC ) was adapted from a previous study (Duan et al, 2018). 5.00 g of snakehead fish fillets were put into centrifuge tube.…”