Comparison of Quality Loss and Changes in the Glutathione Antioxidant System in Stored Mackerel and Bluefish Muscle

Jia, Tian-dong; Kelleher, Stephen D.; Hultin, Herbert O.; Petillo, David; Maney, Richard S.; Krzynowek, Judith

doi:10.1021/jf950767o

Cited by 35 publications

(25 citation statements)

References 12 publications

(15 reference statements)

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“…In order to prevent quality loss, fish-derived food products require an effective antioxidant system due to high unsaturation of fish muscle lipids (Jia et al, 1996). Fatsoluble antioxidants, such as vitamin E, play an important role in preventing the oxidation of unsaturated lipids in fish muscle (Pope, Burtin, Clayton, Madge, & Muller, 2002).…”

Section: Introductionmentioning

confidence: 99%

Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

et al. 2008

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Section: Introductionmentioning

confidence: 99%

Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

et al. 2008

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“…Lipoxygenases (8) and microsomal enzymes (9,10) belong to the former group, whereas hemoproteins, transition metals, and ascorbate are important examples of the latter (1,7). Among the potential antioxidants in herring are enzymes, such as coenzyme Q (11) and glutathione peroxidase (12), and nonenzymatic compounds, such as α-tocopherol (13) and ascorbate (14).…”

mentioning

confidence: 99%

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Undeland

Ekstrand

Lingnert

1998

J Americ Oil Chem Soc

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Light muscle, dark muscle, and skin from herring (Clupea harengus) were stored separately or as intact fillets at −18°C. After 0, 2, 8, 12, and 18 wk, all tissues were analyzed for conjugated dienes (A 234 ) and lipid hydroperoxides. In tissues stored separately, total absorbance at 268 nm (A 268 ) and lipid-soluble fluorescent oxidation products (FP) were also monitored. Further, prior to storage these tissues were subjected to measurement of total lipids, lipid classes, fatty acid pattern, α-tocopherol, iron, copper, selenium, and total aqueous pro-oxidative activity. When light muscle, dark muscle, and skin were stored as intact fillets, the following ranking order was seen for A 234 and levels of lipid hydroperoxides at the end of the storage period: skin > dark muscle > light muscle. The corresponding ranking order for tissues stored separately was: dark muscle > skin > light muscle, whereas for A 268 and FP the orders were: dark muscle > light muscle > skin and light muscle > dark muscle > skin, respectively. The compositional data obtained indicate the highest level of pro-oxidants in dark muscle and the highest level of polar lipids in light muscle. These observations reveal that pro-oxidants, to a greater extent than lipid composition, influence the increase in A 234 , hydroperoxides, and A 268 , whereas the reverse seems to be true for the increase in FP. The results also point to the strong influence from oxygen contact and tissue interactions on the progress of lipid oxidation in herring during storage. JAOCS 75, 581-590 (1998).A strong limiting factor in the processing and storage of herring (Clupea harengus) is the susceptibility of its lipids to oxidation. This susceptibility is caused by the powerful pro-oxidative systems present in fish and the highly unsaturated nature of the lipids (1). As a result, alterations in flavor, texture, nutritional value, and color may develop (2). Because both economic and nutritional factors call for an increase in the production of food from herring, there is a desire to understand, and thereby avoid, any changes in quality that result

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“…Data in the literature are not always in agreement with our findings. Jia et al [16] investigated the glutathione system as an antioxidant and found that minced mackerel muscle lost total glutathione (reduced + oxidized glutathione, GSH + GS-SG) faster than minced bluefish muscle at both −20 • C and +2 • C, while glutathione peroxidase (GPx), glutathione reductase, or glutathione transferase activities were unaffected.…”

Section: Discussionmentioning

confidence: 99%

Dynamics of lipid oxidation and antioxidant depletion in Mediterranean fish stored at different temperatures

et al. 2005

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Numerous changes occur post-mortem in fish, affecting its chemical composition and nutritional quality. In the present paper we describe the effect of storage on ice or at -30 degrees C or -80 degrees C on 10 species of Mediterranean fish. Water and lipid soluble antioxidants, lipid pattern and products of oxidative attack on lipids, proteins and DNA were quantified for 7 consecutive days on homogenates of fish light muscle. The earliest events were oxidation of ubiquinol and vitamin C, which disappeared almost completely within 48 hours. Ubiquinol oxidation gave rise to an initial increase of ubiquinone, which peaked at the second day: thereafter ubiquinone itslef decreased, more rapidly and to a greater extent than vitamin E. The decrease in antioxidants was accompanied by significant oxidative damage to lipids, proteins and DNA. TBARS significantly increased beginning from the third day of storage in all species and were linked to a significant reduction in the n-3 PUFA of triglycerides (TG) and phospholipid fractions (PL). A remarkable elevation of protein carbonyls and 8OHdG occurred approximately 24 hours later than PUFA oxidation. For SOD, GPX and GSH significant depletions occurred for all species only at 6th or 7th day, but the final values were always higher than 50% compared to the initial ones. Deep-freezing of the same species at -30 degrees C and -80 degrees C for up to 12 months did not significantly affect the levels of enzymatic antioxidants, the redox couple GSH/GS-SG, n-3 and n-6 PUFA of TG and PL fractions of the light muscle. The only antioxidants, which at -30 degrees C and -80 degrees C appeared to be degraded after 6 and 12 months were ubiquinol and vitamin C. As expected their degradation was higher at -30 degrees C than at -80 degrees C. In fact the average decrease for ubiquinol at -80 degrees C was 42% at 6 and 12 months respectively, whereas at -30 degrees C the decrease was 61% and 87% For vitamin C the average decrease at -80 degrees C was 36% and 67% at 6 and 12 months respectively, and at -30 degrees C it was 61% and 82%. Vitamin E was considerably more stable than ubiquinol and vitamin C. The relative stability of the antioxidants, with the exceptions of ubiquionols, vitamin C and, to a certain extent, vitamin E, was accompanied by a very limited increase in oxidation products. In addition no significant hydrolysis of TG and PL fractions were observed throughout the storage time. The dynamics of lipid, protein and DNA oxidation is discussed in the light of depletion of the various antioxidant systems.

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Comparison of Quality Loss and Changes in the Glutathione Antioxidant System in Stored Mackerel and Bluefish Muscle

Cited by 35 publications

References 12 publications

Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Dynamics of lipid oxidation and antioxidant depletion in Mediterranean fish stored at different temperatures

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