Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Abstract

Microbial activity and then oxidation progress are the most important freshness indicators during postmortem. In this study, we monitored proteomic and microbial changes, as well as biochemical degradation, in the tail and claw muscles of crayfish stored for 12 days at +4°C. One specified protein band at 107 kDa in the claw muscle and two specified protein bands in the tail muscle at 140 and 36-40 kDa were identified. Western blotting indicated a higher amount of oxidised proteins in the tail compared to the claw muscle. Tail muscle showed higher oxidation progress and calpain activity than claw one. Both muscles were spoiled after 12 days with respect to total viable counts. In the first days, calpain activity is the main reason for protein degradation, while protein oxidation dominates for the rest of the time. Lipid-protein oxidation progress showed probably, protein oxidation started earlier than lipid oxidation in both muscles.

Considering Two Aspects of Fish Welfare on African Catfish (Clarias gariepinus) Fillet throughout Postmortem Condition: Efficiency and Mechanisms

“…However, the band intensity at approximately 220 kDa decreased very pronounced in all groups, especially in the unbled group, by elapsed time. This result is in accordance with previous studies [ 33 , 46 ], which reported a decreasing trend in MHC band intensity. Apparently, MHC was not resistant to proteolysis in this study probably due to the formation of cross-linked proteins [ 47 ].…”

“…The decreasing trend of calpain activity in all of the samples over time in the present study is in accordance with previous findings [ 32 , 33 ]. Calpain autolyzes during the proteolytic process and levels decrease therefore concomitantly [ 34 ].…”

Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish

“…The findings are consistent with [ 44 ], who observed similar changes in signal crayfish ( Pacifastacus leniusculus ). It should also be noted that there is a link between TBARS levels and protein carbonylation because lipid and protein oxidations occur during frozen storage through a free radical chain reaction.…”

Effects of curcumin‐mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage

“…Furthermore, oysters are filter feeders. Because of this, oysters accumulate almost all particles that exist in the surrounding water, especially bacteria 16–18 . Therefore, a large number of microorganisms are attached to the oyster's body and internal organs.…”