Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage

Sompongse, Warangkana; Itoh, Yoshiaki; Obatake, Atsushi

doi:10.2331/fishsci.62.73

Cited by 36 publications

(21 citation statements)

References 7 publications

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“…34 SH a , another SH group, which is localised in the light meromyosin region of the myosin molecule, was reported to be involved in the oxidation of MHC and its dimer formation, leading to an increase in Mg 2 -EGTA activity. 17 Benjakul et al 14 reported an increase in Mg 2 -EGTA activity with a decrease in total SH content in Paci®c whiting actomyosin during iced storage. Oxidation of sulphhydryl groups of myosin has been considered to reduce Ca 2 sensitivity.…”

Section: Discussionmentioning

confidence: 99%

“…Total and surface SH contents were determined using 5,5'-dithio-bis(2-nitrobenzoic acid) (DTNB) according to the method of Ellman 16 as modi®ed by Sompongse et al 17 To 1.0 ml of actomyosin solution (0.4%), 9 ml of 0.2 M Tris-HCl buffer, pH 6.8, containing 8 M urea, 2% SDS and 10 mM EDTA, was added. To 4 ml of the mixture, 0.4 ml of 0.1% DTNB was added and incubated at 40°C for 25 min.…”

Section: Total and Surface Sh Determinationmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles

Benjakul¹,

Bauer²

2000

J. Sci. Food Agric.

146

104

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Section: Discussionmentioning

confidence: 99%

Section: Total and Surface Sh Determinationmentioning

confidence: 99%

Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles

Benjakul¹,

Bauer²

2000

J. Sci. Food Agric.

146

104

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“…Enzymatic proteolysis of fish meat during post mortem storage cause disruption of the structure of the myofibrillar proteins (Jasra et al, 2001;Verrez-Bagnis et al, 1999) and is thought to cause post-mortem softening, which is one of the most important quality attributes of fish muscle during cold storage. ( Munasinghe et al, 2005;Bonnal et al, 2001;VerrezBagnis et al, 2001;Sompongse et al, 1996). These studies show that the rate of proteolysis varies among species (Papa et al, 1996;.…”

Section: Protein Denaturationmentioning

confidence: 97%

Untitled

Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

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“…The effect of different YAP additions on the content of salt-soluble myofibrillar protein in GCF during the storage time is shown in Figure 1( (Yongsawatdigul & Park, 2003). The formation of disulfide bonds caused by oxidation of sulfhydryl groups during storage may lower the dissolution amount as well (Sompongse, Itoh, & Obatake, 1996). Besides, myofibrillar protein may be hydrolyzed by endogenous protease or microbial metabolism (Matsukura, Okitani, Nishimuro, & Kato, 1981).…”

Section: Effect Of Yap On Content Of Salt-soluble Myofibrillar Proteinmentioning

confidence: 99%

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

Sun

Meng

et al. 2016

CyTA - Journal of Food

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The aim of this study was to study the antioxidant and antibacterial activities of young apple polyphenols (YAP) and to investigate the application of YAP in grass carp fillets (GCF) stored at 4°C for retarding lipid and protein degradation. The results indicated that YAP had high antioxidant activities in vitro, and the addition of YAP to GCF during low-temperature storage could significantly inhibit the microbial growth; retard the decrease in contents of fatty acids for both unsaturated and saturated ones; and minimize the degradation of salt-soluble myofibrillar protein and sulfhydryl group. The profiles of GCF in the presence and absence of YAP under a scanning electron microscope indicated that YAP could protect GCF from destruction that was resulted from fish deterioration. Therefore, YAP may be developed as natural antioxidants to control lipid and protein degradation and to extend shelf life of freshwater fish fillets.Actividades antioxidantes de polifenoles de manzanas verdes y sus efectos conservantes en los lípidos y las proteínas de filetes de carpa herbívora (Ctenopharyngodon idellus) RESUMEN El objetivo de este trabajo fue estudiar las actividades antioxidantes y antibacterianas de los polifenoles de manzanas verdes (YAP) e investigar la aplicación de YAP en los filetes de carpa herbívora (GCF) almacenados a 4°C para retardar la degradación lipídica y proteínica. Los resultados indicaron que YAP tenían una actividad antioxidante in vitro alta, además la adición de YAP a GCF durante el almacenamiento a baja temperatura podría inhibir significativamente el crecimiento microbiano, retardar la disminución de los contenidos de ácidos grasos insaturados y saturados, además de minimizar la degradación de la proteína miofibrilar soluble en sal y el grupo sulfhídrico. Los perfiles de GCF en presencia y ausencia de YAP bajo microscopio electrónico de barrido indicaron que YAP podría proteger a GCF de la destrucción debida a la deterioración del pescado. Por lo tanto, YAP podrían ser desarrollados como antioxidantes naturales para controlar la degradación lipídica y proteínica, además de extender el tiempo de almacenamiento de los filetes de pescado de agua dulce. ARTICLE HISTORY

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Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage

Cited by 36 publications

References 7 publications

Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles

Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles

Untitled

Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets

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