Atpase Activity, Surface Hydrophobicity, Sulfhydryl Content and Protein Degradation in Refrigerated Seabass Muscle in Modified Atmosphere Packaging

Abstract

The effect of modified atmosphere packaging (80% CO2, 10% O2, 10% N2) on ATPase activity, surface hydrophobicity, sulfhydryl content and degradation of proteins in seabass muscle during storage at 4C was investigated. No changes in Ca2+‐, Mg2+‐, Mg2+‐Ca2+‐ATPase activities of natural actomyosin (NAM) in seabass slices kept under MAP were observed throughout the storage for up to 21 days (P > 0.05). However, a slightly increased Mg2+‐EGTA‐ATPase was found. For seabass slices stored under air atmosphere, Ca2+‐ATPase activity decreased, whereas Mg2+‐EGTA‐ATPase activity increased (P < 0.05) with a concomitant loss in Ca2+‐sensitivity. Lower decreases in total sulfhydryl content but higher increases in surface hydrophobicity were observed in samples stored under MAP, compared to those kept under air atmosphere. No marked autolytic degradation in samples kept under MAP was observed throughout the storage as monitored by no changes in myosin heavy chain, free α‐amino acid and trichloroacetic acid soluble peptide. Conversely, a considerable degradation was found in samples kept under air atmosphere, especially after 9 days of storage. Therefore, MAP is a promising means to retard the changes in muscle proteins, especially degradation.

Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

“…Accumulation of such compounds would explain the continuing pH rise during storage beyond 7 days. At the same time, MAP prevented the pH elevation, which was in good agreement with previous findings on fish (Goncalves, Lopez-Caballero, & Nunes, 2003;Goulas & Kontominas, 2007;Masniyom, Benjakul, & Visessanguan, 2004), and was consistent with the low APC. The slight drop in pH was probably due to the conversion of CO 2 to carbonic acid in the peeled crayfish muscle tissue.…”

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

“…Besides, the intermediate population of T 22 with a relaxation time of 28.48-117.38 ms considered as immobile water within the myofibril. Finally the third population, T 23 in the range of 403.7-3274.55 ms corresponds to free water extramyofibrillar space [24]. Briefly, no significant differences were detected in T 21 time among different treated samples in the current experiment, indicating transverse time T 21 was not affected by treated methods as well as storage time.…”

Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

“…Band intensity of MHC in A 0 after 15 days of storage decreased by 17.85%, whereas no change in protein pattern was found in M 2 stored for 15 days, compared with that of fresh sample. Masniyom, Benjakul, and Visessanguan (2004) also found no marked change in protein pattern of seabass slices stored under MAP, compared with fresh sample. The degradation of MHC and actin in A 0 at the end of storage (day 15) was most likely attributed to endogenous and microbial proteinases (Masniyom et al, 2004).…”

“…Masniyom, Benjakul, and Visessanguan (2004) also found no marked change in protein pattern of seabass slices stored under MAP, compared with fresh sample. The degradation of MHC and actin in A 0 at the end of storage (day 15) was most likely attributed to endogenous and microbial proteinases (Masniyom et al, 2004). Moreover, protein oxidation can also lead to protein degradation (Park, Xiong, & Alderton, 2007).…”