Ergothioneine accumulated in the catfish muscle by supplementation of Flammulina velutipes extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage

Abstract

This study aimed to evaluate whether ergothioneine (ESH) accumulated in catfish muscle affected to fillet quality during frozen storage. The fish after fed by feed supplemented 0 to 15% concentrated extract (CE) from Flammulina velutipes for 30 days were filleted and stored at −18 ± 0.2°C for 90 days. The results show that with 10% CE, the highest accumulation of ESH in fish muscle was 21.02 mg/Kg. During preservation, ESH decreased gradually with DPPH. Peroxide and FFA were the lowest value at 1.09 meq/Kg and 0.35% on day 90, respectively. L* achieved lower while a* and b* values were quite stable during the first 60 days. The a* dropped slightly, but the b* and ∆E increased slowest from days 60 to 90. The muscle hardness was more stable during storage. Therefore, high accumulation of ESH in catfish muscle could prevent lipid oxidation, improving color stability, and limit soft structure during frozen storage. Novelty impact statement The Pangasius processing industry in the Mekong Delta depends on the catfish harvest time point and export demand, so it usually needs 1 to 3 months preservation in the freezer in which the quality of the fillet may be changed. The results from this study indicated that the highest ESH accumulation corresponding to 10% CE of F. velutipes supplemented with feed for 30 days feeding showed the most effectiveness during 90 days preservation in terms of limiting lipid oxidation, preventing discoloration, and making the fish structure less soft after thawing from frozen storage. Therefore, the supplementation of F. velutipes during feeding shows a great solution for improving catfish fillet quality during frozen storage.

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

“…Recently, Deepitha et al. (2021) prepared Padina tetrastromatica seaweed extract to improve the quality of pangasius fillets via soaking. The samples treated with 2% extract had the extended shelf‐life, especially by preserving the redness of fillets, which was mainly due to inhibition of metMb formation via phenolic present in the extract.…”

Ergothioneine extract from Aspergillus oryzae prevents lipid oxidation and increases bioactive compounds during the processing of germinated brown rice

“…The sulfur atoms are then combined from cysteine (Ey et al., 2007) and undergo sulfhydration to form ESH (Ashida et al., 2005). The results of this study showed that the ESH concentration reached 592.84 mg/kg, higher than from Flamulina velutipes extract with an ESH content of 512.2 mg/kg (Ha et al., 2021). So, it can be confirmed that A. oryzae is a potential microorganism for ESH biosynthesis at very high levels.…”

“…A. oryzae can also synthesize both glutathione and ESH, the two most powerful antioxidants that every microorganism needs. The mechanism of action of ESH is completely different from glutathione, although it is a lesser reducing agent than glutathione, but ESH is described as an effective antioxidant by stabilizing oxygen alone, recovering hydroxyl radicals and inhibiting heavy metal catalytic reactions (Bao et al., 2010; Ha et al., 2021). Depending on the additional inducers in the culturing process and the nutritional requirements of the fungus, A. oryzae secretes enzymes to hydrolyze nutrients such as amino acids as food sources and at the same time biosynthesis BCs that are essential for cell survival and development.…”

Effects of Dietary Supplementation with Honeybee Pollen and Its Supercritical Fluid Extract on Immune Response and Fillet’s Quality of Farmed Gilthead Seabream (Sparus aurata)

“…As consumers are increasingly interested in food products associated with animal welfare and concerned with general quality, many studies are working with a multidisciplinary approach to evaluate the effects of new additives that fit these new market demands. For fish fillets or meat in general, one of the most perceivable characteristics is the color, hence, an essential parameter to be analyzed [3,68,69].…”

“…The results of L* (lightness), a* (redness index) and b* (yellowness index) of fillets were similar to those presented by Ünal Şengör et al [70], that evaluated color of commercial gilthead seabream during cold storage. Whereas no information available about the possible effects of HBP on fish fillet quality and its relationship with the immune response, in a study using a natural compound (Flammulina velutipes extract) in catfish diets, it was observed that the experimental diets prevented lipid oxidation and improved color stability during frozen storage [69].…”