Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle

Ke, Zhixin; Bai, Yiwen; Zhu, Hao; Xiang, Xingwei; Liu, Shulai; Zhou, Xuxia; Ding, Yuting

doi:10.1016/j.foodchem.2022.132972

Cited by 11 publications

(4 citation statements)

References 41 publications

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“…It is evident that ACP had the greatest impact on aldehyde content. This result was similar to that of Ke et al ( 30 ), who found that aldehydes were the category most affected by the plasma when investigating the effect of cold plasma on the oxidized flavor products of lipids in fish muscles. From the preliminary evaluation in Figure 5C , the 29 compounds shown in the red frame had the highest concentration in the ACP60 group, including 14 aldehydes, 5 ketones, and 2 alcohols.…”

Section: Resultssupporting

confidence: 91%

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Huang

Kong²,

Chen³

et al. 2023

Front. Nutr.

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The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1–2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 μmol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels.

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Section: Resultssupporting

confidence: 91%

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Huang

Kong²,

Chen³

et al. 2023

Front. Nutr.

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“…The Soret bands of all samples were observed between the range of 405 and 406.5 nm, indicating the stability of porphyrin moiety connected to the globin, regardless of type and concentration of phenolic compounds (Figure 4). The Soret band originates from the π~π* transition of the porphyrin ring of heme and directly related to the heme content [50]. Similarly, the Soret band was found at 407 nm for metMb solutions purified from Eastern little tuna [30].…”

Section: Absorption Spectramentioning

confidence: 74%

“…According Nurilmala et al [49], metMb of tuna had maximum absorbance wavelengths at 502 an 631 nm. Moreover, Mb from equine heart and horse skeletal muscle exhibited a simil spectral pattern [5,50], with the peaks around 503 and 632 nm for metMb. It has been r ported that the three redox forms of Mb displayed distinct absorption spectra, showin an isobestic point at 525 nm [5].…”

Section: Absorption Spectra and Proportion Of Metmb Solutionsmentioning

confidence: 99%

Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices

Palanisamy,

Singh,

Zhang

et al. 2024

Foods

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Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna (Thunnus tonggol) slices were studied. Purified myoglobin from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, quercetin, and hyperoside affected the absorption spectra and redox state of metmyoglobin (metMb) at 4 °C for up to 72 h differently. Reduction of metMb to oxymyoglobin (oxyMb) was notably observed for two flavonols (EGCG and quercetin) at 50 and 100 ppm. Based on the reducing ability of metMb, EGCG and quercetin were selected for further study. Longtail tuna slices were treated with EGCG and quercetin at 200 and 400 mg/kg. Color (a* and a*/b*), proportion of myoglobin content, and quality changes were monitored over 72 h at 4 °C. Tuna slices treated with 200 mg/kg EGCG showed better maintenance of oxyMb and color as well as lower lipid oxidation (PV and TBARS) and protein oxidation (carbonyl content) than the remaining samples. Nevertheless, EGCG at 400 mg/kg exhibited lower efficacy in retaining the quality of tuna slices. Thus, EGCG at 200 mg/kg could be used to maintain the color and prolong the shelf life of refrigerated longtail tuna slices.

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“…CP induces the generation of many reactive species, such as electrons, positive and negative ions, molecules (ground or excited state), reactive oxygen and nitrogen species (ROS and RNS, respectively), and electromagnetic radiation (ultraviolet and visible light) [ 6 ]. Among them, ROS produced by CP, namely ozone (O 3 ), hydroxyl radicals (·OH), hydrogen peroxide (H 2 O 2 ), and other oxygen-containing reactive groups, readily oxidize unsaturated fatty acid double bonds and trigger a series of corresponding lipid autoxidation reactions [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma

Sang,

Wang,

Wang

et al. 2024

Foods

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Cold plasma (CP) is a non-thermal preservation technology that has been successfully used to decontaminate and extend the shelf life of aquatic products. However, the preservation effect of CP treatment is determined by several factors, including voltage, time, and gas compositions. Therefore, this study aimed to investigate the effects of gas composition (GasA: 10% O2, 50% N2, 40% CO2; GasB: air; GasC: 30% O2, 30% N2, 40% CO2) on the lipid oxidation of tilapia fillets treated after CP treatment. Changes in the lipid oxidation values, the percentages of fatty acids, and sensory scores were studied during 8 d of refrigerator storage. The results showed that the CP treatment significantly increased all the primary and secondary lipid oxidation values measured in this study, as well as the percentages of saturated fatty acids, but decreased the percentages of unsaturated fatty acids, especially polyunsaturated fatty acids. The lipid oxidation values were significantly increased in the GasC-CP group. After 8 d, clearly increased percentages of saturated fatty acids, a low level of major polyunsaturated fatty acids (especially linoleic (C18:2n-6)), and a decrease in the percentages of eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) were found in GasC-CP; that is, the serious oxidation of lipids was found in the high O2 concentration group. In addition, the sensory score was also lower than that of the hypoxia CP group. Therefore, high O2 concentrations can enhance lipid oxidation and the changes in the fatty acid concentration. Controlling the O2 concentration is reasonable to limit the degree to which lipids are oxidized in tilapia after the in-package CP treatment.

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Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle

Cited by 11 publications

References 41 publications

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices

Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma

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