Changes in protein fractions of rainbow trout (Oncorhynchus mykiss) gravads during production and storage

Michalczyk, Magdalena; Surówka, Krzysztof

doi:10.1016/j.foodchem.2007.01.007

Cited by 27 publications

(26 citation statements)

References 25 publications

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“…(2006) for sea bass muscle. Based on these authors and others (Michalczyk and Surówka 2007 for trout), it was possible to assign some of these bands to specific proteins in this study.…”

Section: Discussionmentioning

confidence: 86%

CHANGES IN MUSCLE PROPERTIES DURING POSTMORTEM STORAGE OF FARMED SEA BREAM (SPARUS AURATA)

Suárez¹,

Martı́nez²,

Sáez³

et al. 2011

J Food Process Engineering

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This study assesses the effects of storage temperature on postmortem changes in textural parameters (firmness, water holding capacity), and their relationship with biochemical and electrophoretic determinations (muscle collagen content and solubility, amount and integrity of sarcoplasmic and myofibrillar proteins) in sea bream muscle. Storage at 1C resulted in a prolongation of the firmness compared with 4C, with no noticeable changes in water holding capacity. This delay in muscle softening at 1C could be partially explained by a limited proteolysis of some myofibrillar proteins, although inconsistent tendency was observed for other fractions. In contrast, the rate of muscle collagen degradation was higher at 4C compared with 1C, this becoming the main contributing factor to firmness losses. The great variety of protein fractions separated electrophoretically, and the relatively minor and contradictory changes observed suggest the unfeasibility of electrophoresis as a routine procedure for studying freshness in stored sea bream. PRACTICAL APPLICATIONS According to the results obtained, it is strongly recommended that the storage of sea bream (Sparus aurata) throughout the commercial chain is carried out at 1C, instead of the usual temperature of 4C. This modification clearly delays the process of muscle softening, thus improving objective quality in this species. The electrophoretic separation of muscle proteins has been previously proposed as a suitable procedure for assessing the freshness of fish during cold storage. However, the results obtained here indicate that the attempts aimed to the development of an electrophoretic procedure for detecting modifications in muscle proteins that could be correlated with flesh textural properties were unsuccessful. This is especially true if short‐term deterioration is assessed.

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“…(2006) for sea bass muscle. Based on these authors and others (Michalczyk and Surówka 2007 for trout), it was possible to assign some of these bands to specific proteins in this study.…”

Section: Discussionmentioning

confidence: 86%

CHANGES IN MUSCLE PROPERTIES DURING POSTMORTEM STORAGE OF FARMED SEA BREAM (SPARUS AURATA)

Suárez¹,

Martı́nez²,

Sáez³

et al. 2011

J Food Process Engineering

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“…According to our earlier findings, curing was best carried out at 3 °C for 48 h because these conditions provide the best quality product 9. The final product was removed from the brine, dried with paper cloth, and vacuum packed in polyethylene bags 8, 9. Half of the gravads were stored for 8 weeks at 3 °C, while the other half were frozen at −30 °C and kept for 24 weeks at the same temperature.…”

Section: Methodsmentioning

confidence: 99%

“…According to Taylor et al ,7 fillet texture also depends on gaps in myofibre‐to‐myofibre attachments and breaks in myofibre‐to‐myocommata attachments, appearing as a result of post‐mortem processes occurring in fish. Our previous study8 revealed that the process of gravading alters the relative levels of individual proteins in muscle tissue as a result of certain proteinaceous substances leaching into the brine. Moreover, during the storage period, gravad proteins undergo changes caused by catepsin activity 8…”

Section: Introductionmentioning

confidence: 99%

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Microstructure and instrumentally measured textural changes of rainbow trout (Oncorhynchus mykiss) gravads during production and storage

Michalczyk

Surówka

2009

J Sci Food Agric

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BACKGROUND: Gravad fish belong to a group of low-processed products obtained from fresh fish by rubbing fillets with a mixture of sugar and salt and then placing them in cold storage. Little is known about changes in the tissue during the production and storage of gravads. The aim of the present study was to investigate the microstructural and textural changes in rainbow trout (Oncorhynchus mykiss) gravad during processing and vacuum storage at 3• C and −30 • C.

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“…However, it remained constant until the 7 th week in our study, but gradually decreased afterwards. Michalczyk & Surowka (2007) (M,markır;0,kontrol;1,1.hafta;2,2.hafta;3,3.hafta;4,4. Hafta;5,5.hafta;6,6.hafta;7,7.hafta;8,8.hafta;9,9.…”

Section: şEkil 1-haftalık Depolanmış (+4 °C) çIğ Gökkuşağı Alabalık ömentioning

confidence: 99%

Changes of electrophoretic protein profiles of smoked and marinated rainbow trout (Oncorhynchus mykiss) during refrigerated storage

Baylan

Mazi

Özcan

et al. 2015

Tarım Bilimleri Dergisi

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In this study, we aimed to determine the changes of electrophoretic protein profiles of smoked and marinated rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Changes in muscle proteins during 9 weeks refrigerated storage of raw, smoked and marinated trout samples have been examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). SDS-PAGE and densitometric analysis revealed that intensity and the number of some protein bands were reduced while the bands of actin didn't change significantly during marination and smoking of rainbow trout muscle. Myosin heavy chain (MHC) band with molecular weight of 205 kDa disappeared in the 9 th week of smoking and marinating process. Subsequently, there were significant weekly changes in the protein percentages of samples caused by smoking and marinating processes (P<0.01). Protein percentages of the raw, smoked and marinated samples were determined as 18.34-18.82%, 23.83-24.70% and 16.29-17.76%, respectively.

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Changes in protein fractions of rainbow trout (Oncorhynchus mykiss) gravads during production and storage

Cited by 27 publications

References 25 publications

CHANGES IN MUSCLE PROPERTIES DURING POSTMORTEM STORAGE OF FARMED SEA BREAM (SPARUS AURATA)

CHANGES IN MUSCLE PROPERTIES DURING POSTMORTEM STORAGE OF FARMED SEA BREAM (SPARUS AURATA)

Microstructure and instrumentally measured textural changes of rainbow trout (Oncorhynchus mykiss) gravads during production and storage

Changes of electrophoretic protein profiles of smoked and marinated rainbow trout (Oncorhynchus mykiss) during refrigerated storage

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