Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Pérez-Andrés, Juan M.; Alba, María de; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Tiwari, Brijesh K.

doi:10.1016/j.lwt.2019.108697

Cited by 61 publications

(40 citation statements)

References 76 publications

(92 reference statements)

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“…These changes might induce PT-OX of MPI. An increased TCC was documented for mackerel fillets treated with IB-DBD-HVCP generated by air at 80 kV for 5 min when compared with the CON [37]. These results suggested that IB-DBD-HVCP effectively induced PT-OX in MPI.…”

Section: Resultsmentioning

confidence: 76%

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

Olatunde

Singh

Shiekh

et al. 2021

Foods

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The effects of in-bag dielectric barrier discharge high voltage cold plasma (IB-DBD-HVCP) on myofibrillar protein isolate (MPI) from Asian sea bass (ASB) and its impact on the physiochemical and gelling properties of MPI gels were elucidated. A mixture of argon (90%) and oxygen (10%) was used for generating IB-DBD-HVCP. MPI was subjected to IB-DBD-HVCP for varying times (5–15 min). Total carbonyl content was increased, while total sulfhydryl content was decreased in MPI, especially with augmenting treatment time (TT) (p < 0.05). Surface hydrophobicity initially increased when IB-DBD-HVCP TT of 5 min (DBD-HVCP5) was implemented, followed by subsequent decrease with increasing TT. Based on gel electrophoresis, lower actin and myosin heavy chain (MHC) band intensities were found for MPI subjected to IB-DBD-HVCP, particularly when a TT longer than 10 min was used, compared to those of the control. Gel made from DBD-HVCP5 had higher breaking force, deformation, and highest G′ value compared to others. A more ordered and fibrous network was found in DBD-HVCP5 treated gel. Therefore, IB-DBD-HVCP treatment, particularly for 5 min, enhanced cross-linking of proteins in ASB myofibrillar proteins, which resulted in the improved gel elasticity and strength.

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Section: Resultsmentioning

confidence: 76%

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

Olatunde

Singh

Shiekh

et al. 2021

Foods

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“…Li et al [27] reported that the surface hydrophobicity of protein isolate decreased at pH 9.0 after citric acid crosslinking due to the shielding effect of a large negative charge on proteins. In addition, protein denaturation often accompanies lipid oxidation [28], and the main indicator of lipid oxidation, TBARS, directly reflects the content of secondary oxidation product generated by lipid oxidation [29]. The TBARS values of boiling, steaming, roasting, frying groups increased from 0.17 (control) to 0.26, 0.36, 0.64, and 0.34 mg/kg, respectively.…”

Section: Color Analysismentioning

confidence: 99%

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Sun

Wang

et al. 2020

Foods

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The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The treatment of cooking resulted in a significant reduction of proton mobility and declined freedom of protons. The state changes of protons can be monitored easily in an intuitive and non-destructive manner during various cooking process. The treatments of boiling, steaming, roasting and frying resulted in different cooking loss and similar water-holding capability. A significant increase of total carbonyl content and thiobarbituric acid reactive substances was found, while a decrease of the values for free thiols and surface hydrophobicity was observed. The analysis of circular dichroism spectroscopy and cryo-scanning electron microscopy showed significant structural change. The correlation coefficients of R cal 2 and R cv 2 from partial least squares (PLS) regression models were more than 0.980, suggesting good correlation between LF-NMR data and hardness, resilience, springiness, chewiness, gumminess, and adhesiveness. Good recoveries and a relatively small coefficient of variation (CV) were obtained from the PLS regression models, indicating good reliability and accuracy in predicting texture parameters for mackerel samples.Foods 2020, 9, 364 2 of 16 and texture characteristics. However, it is a challenge to characterize the water dynamics, protein denaturation and lipid oxidation during various thermal processes of Spanish mackerel. Therefore, it is vital to determine the effect of different cooking methods on protein and lipid state changes in Spanish mackerel. The states of protons from water, proteins, lipid and polysaccharide are highly related to fish muscle destruction and protein denaturation during thermal processes. Most of the protons coming from the water within the fish meat can be reflected through monitoring relaxation parameters by radio frequency with the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques [3]. The protons are chemically exchanged back and forth from water to macromolecules in fish meat, so that their transverse component of the magnetization vector can be measured by the spin-to-spin relaxation time (T 2 ). Different food samples have different relaxation time T 2 , and therefore the parameters of T 2 can reflect the change of physical attributes [4]. In addition, the MRI can provide visualized internal information of the food items during processing and storage [5]. At present, the non-destructive LF-NMR and MRI technology has exhibited prominent superiority in assessing food proton change during various food-processing methods, such as rehydration of sea cucumbers [6], drying of surf calm and chicken [7], cooking change of striped snakehead fish, and evalua...

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“…In general, the softening and spoilage of fish is caused by the degradation of proteins, which lead to a decrease in the quality of the fish. Therefore, the degradation of protein is an obvious sign of the fish's deterioration (Pérez-Andrés et al, 2020). In addition, as MHC was broken down into relatively small molecular proteins, the top band in the gel gradually became thinner, especially in the CK group.…”

Section: Sds-pagementioning

confidence: 99%

Effects of ε‐polylysine and rosemary extract on the quality of large yellow croaker ( Pseudosciaena crocea ) stored on ice at 4 ± 1°C

et al. 2020

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To evaluate the quality changes in large yellow croaker (Pseudosciaena crocea) with ε-polylysine and rosemary extract stored on ice at 4 ± 1°C. About 0.1% ε-polylysine (PL) and 0.2% rosemary extract (RE) were individually or in combination with each other were treated with samples. Samples treated with deionized water were regarded as control check (CK) group. Physicochemical (texture profile analysis (TPA), pH, total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA)), endogenous enzyme activity (cathepsin B and D), proteolytic degradation (Trichloroacetic Acid (TCA)-soluble peptides and Sodium Salt-polyacrylamide gel electrophoresis (SDS-PAGE)), microbiological (Total viable count (TVC), Shewanella bacteria count, Pseudomonas bacteria count, Psychrophilic bacteria count) and sensory evaluation were conducted during the whole storage. As a result, PL + RE could delay the increase in pH, TVB-N, TBA value, and improve the texture attributes compared with the CK group. In addition, PL + RE could inhibit cathepsin B and D activities, protein degradation, and microbial growth effectively. Moreover, the shelf life of samples could be prolonged at least 4 days when compared with the CK group according to the quality index method (QIM) and physicochemical assay, indicating that the PL + RE treatment could maintain the quality of large yellow croaker more effectively. Practical applications The preservation of fish is becoming increasingly important in aquatic products. According to the fence theory, a combination of biopreservatives with different functions could be used to maintain the freshness synergistically. Furthermore, this research indicates that the combination of ε-polylysine and rosemary extract, a promising method for the preservation of aquatic products, could slow down the deterioration of large yellow croaker and prolong its shelf life.

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Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Cited by 61 publications

References 76 publications

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Effects of ε‐polylysine and rosemary extract on the quality of large yellow croaker ( Pseudosciaena crocea ) stored on ice at 4 ± 1°C

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