Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics

Carrera, Mónica; Fidalgo, Liliana G.; Saraiva, Jorge A.; Aubourg, Santiago P.

doi:10.1021/acs.jafc.8b00635

Cited by 13 publications

(7 citation statements)

References 33 publications

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“…Thus, a preservative effect on physicochemical properties of isolated sarcoplasmic 14 and myofibrillar 15 proteins was proved. However, Carrera et al 16 analysed the effects of HPP on muscle proteome by using bottom-up proteomics strategies; as a result, the employment of a high-pressure level ≥ 430 MPa led to a marked denaturation and aggregation of most enzymes. Furthermore, inhibition of Anisakis simplex L3 presence in fresh hake was achieved by Vidacek et al 17 Concerning frozen (5 months at -10 ºC) hake, an inhibitory effect on the formation of deteriorative compounds such as volatile amines, FA and free fatty acids (FFA) was observed by Vázquez et al 18 if previously treated under HPP (150-450 MPa for 2 min).…”

Section: Introductionmentioning

confidence: 99%

Comparative effect of a previous 150‐MPa treatment on the quality loss of frozen hake stored at different temperatures

Carrera¹,

Fidalgo

Vázquez

et al. 2020

J Sci Food Agric

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BACKGROUND:This study was addressed to the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (-10, -18 and -30 ºC) were employed. RESULTS:Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFA) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (p<0.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at -10 and -18 ºC, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could not be proved on samples stored at -30 ºC. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (p<0.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (p<0.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for -10 ºC samples. CONCLUSION:It is concluded that a 150-MPa high-pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFA during the frozen storage at -18 ºC (maximum recommended) and -10 ºC. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150 MPa for 2 min).

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Section: Introductionmentioning

confidence: 99%

Comparative effect of a previous 150‐MPa treatment on the quality loss of frozen hake stored at different temperatures

Carrera¹,

Fidalgo

Vázquez

et al. 2020

J Sci Food Agric

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“…1. The dominant protein bands were assigned by comparison with the data reported in relevant researches (Mudalal et al, 2014;Carrera et al, 2018;Wang et al, 2019;Yin et al, 2019;Zhao et al, 2022). The concentrations of separated bands obtained by densitometric analysis are shown in Tables 2 and 3.…”

Section: Sds-page Analysismentioning

confidence: 99%

Profiles of sturgeon protein prepared by two methods and the correlation between protein fractions and functional properties

Fang

Huang

et al. 2022

Int J of Food Sci Tech

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Summary In order to find the potential functional components in sturgeon protein, the protein fractions and functional properties of sturgeon proteins (SP) prepared by two methods were investigated, including pH‐shift and subcritical dimethyl ether extraction (SDEE). In the case of the former method, four different experimental conditions were followed. The SP prepared by alkali‐aided pH‐shift had the highest salt‐soluble protein content as well as the lowest water‐soluble protein content, while the highest water‐soluble protein content was observed in SDEE‐produced SP due to a higher proportion of water‐soluble protein that was retained during SDEE. Besides, the significant variations in almost all detected myofibrillar and sarcoplasmic fractions were observed across protein samples, which was mainly due to the solubility of various proteins under different preparation conditions. Moreover, the SDEE‐produced SP possessed the greatest capacities in all the emulsification, foaming and gelation, followed by alkali‐aided pH‐shift and acid‐aided pH‐shift. In addition, the correlation analysis results indicated that enolase, aldolase, PM‐2, TI, NDK, parvalbumin, actin and tropomyosin might be the primary functional components, while PM‐1, CK, MLC3, degradation products and lipids had negative effects on its functional properties. Therefore, changes of the above components might be another important reason to explain how different methods affect the quality of protein, except for the degradation of protein.

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“…This effect would be of special significance in proteins. Thus, protein denaturation followed by breakdown or damage reactions have shown to be produced as a result of HPP (Pazos et al 2014;Carrera et al 2018), freezing and frozen storage (Sista et al 1997;Sikorski and Kolakowski 2000), and canning (Pérez-Martín et al 1988;García-Arias et al 1994;Mújica-Paz et al 2011). It has been reported that denatured proteins become more reactive and can be damaged easily by interacting with other constituents, especially if a strong processing such as sterilisation is concerned.…”

Section: Changes In Mineral Content In Canned Fish Musclementioning

confidence: 99%

Effect of High-Pressure Processing and Frozen Storage Prior to Canning on the Content of Essential and Toxic Elements in Mackerel

Prego

Martı́nez²,

Cobelo-Garcı́a

et al. 2021

Food Bioprocess Technol

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The mineral content of canned (115 ºC, 45 min; Fo = 7 min) Atlantic Chub mackerel (Scomber colias) previously subjected to different high-pressure processing (HPP) (200, 400, and 600 MPa for 2 min) conditions and frozen storage times (3, 10, and 15 months at -18 ºC) was studied. Prior processing steps modified extensively the contents of essential and toxic elements, so that substantial changes were produced in canned fish. Thus, canned mackerel showed higher levels of most essential (Na, Ca, Fe, Co, Cu, Se) and toxic (Sn, As) elements when compared with initial raw fish; contrary, some essential (K, Mg, P) and toxic (Pb) elements revealed lower values in canned samples. HPP led to increased levels of essential (S, Se) and toxic (Cd) elements; the opposite effect was produced on Ca and Mn (essentials) and Ba (toxic) elements. Scarce effects of frozen storage time could be concluded; remarkably, storage time increase led to increased Ca and Mn levels, while produced decreases of K, Cd and Pb contents.Changes in essential and toxic element contents are explained on the basis of protein denaturation, protein and lipid breakdown, water and liquor losses from the fish muscle, and muscle interaction with brine-packaging medium.

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Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics

Cited by 13 publications

References 33 publications

Comparative effect of a previous 150‐MPa treatment on the quality loss of frozen hake stored at different temperatures

Comparative effect of a previous 150‐MPa treatment on the quality loss of frozen hake stored at different temperatures

Profiles of sturgeon protein prepared by two methods and the correlation between protein fractions and functional properties

Effect of High-Pressure Processing and Frozen Storage Prior to Canning on the Content of Essential and Toxic Elements in Mackerel

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