Influence of lipids on dimethylamine formation in model systems of hake (Merluccius merluccius) kidney during frozen storage

Joly, Aylthon Brandão; Huidobro, Almudena; Tejada, Margarita

doi:10.1007/s002170050116

Cited by 4 publications

(6 citation statements)

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“…33 Previous results have suggested an inhibition of FA and DMA formation due to the presence of oxidised lipid in an FA-forming species (hake) during frozen storage. 34,35 However, no information is available related to the effect of FA on enzymes responsible for lipid hydrolysis (lipases, phospholipases) and oxidation (lipoxygenases, oxidases), although FA has been shown to react easily with proteins and lead to protein denaturation in FA-forming ®sh. 4,6 Higher F aq values were obtained in cod than in haddock at À10°C.…”

Section: Discussionmentioning

confidence: 99%

Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

Aubourg

Medina

1999

J. Sci. Food Agric.

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Section: Discussionmentioning

confidence: 99%

Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

Aubourg

Medina

1999

J. Sci. Food Agric.

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“…Lots as in Fig 1. reaction of FA with compounds present in the mixes. The higher formation of FA may be due to a modi®cation of the redox potential 18 or to the addition of components, which in the TMAO degradation system accelerate or serve as cofactors in the reaction. 3,15,31 Addition of sardine muscle increases the percentage of dark muscle in the mixes.…”

Section: Figurementioning

confidence: 99%

“…In model systems designed to evaluate TMAO degradation in different oxidation conditions, it was observed that DMA formation differed according to lipid oxidation and that the ability of trimethylamine-Noxide-demethylase to catalyse the reaction was in¯u-enced by the redox potential. 18 On the basis of these observations, the purpose of this work was to examine whether loss of texture and functionality during frozen storage of minces of a gadoid ®sh species could be reduced by adding a fatty species, which increases the lipid content, with the aim of slowing down the formation of DMA and FA. For this purpose, minces of hake (Merluccius merluccius) with different ratios of added sardine (Sardina pilchardus) minces were stored for 1 year at À20°C, a temperature at which progressive deterioration of texture and functionality is observed in minced hake muscle.…”

Section: Introductionmentioning

confidence: 99%

Addition of sardine to hake minces and subsequent effect on dimethylamine and formaldehyde formation

Tejada¹,

Mohamed²,

Huidobro³

2002

J Sci Food Agric

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Formaldehyde formation and reaction with muscle proteins in lean fish species during frozen storage is considered to be a major factor affecting texture and functionality deterioration. Formaldehyde formation and reaction with muscle compounds was reduced in lean fish minces and model systems when lipids with different degrees of oxidation were added. In order to increase the lipid content and slow down functional and textural changes, hake (Merluccius merluccius) and sardine (Sardina pilchardus) minces mixed in the ratios 3:1; 1:1 and 1:3 (w/w) were stored at −20 °C and studied for 1 year. Dimethylamine formation and, by deduction, formaldehyde formation increased. However, less free formaldehyde was detected, probably owing to reaction with muscle compounds in the mixed minces. Nevertheless, addition of sardine minces improved the texture, protein solubility and viscosity of the mixed minces compared with the hake minces. In the mixed lots, formation of large protein aggregates was delayed or prevented. This suggests that in the mixed minces formaldehyde reacted with proteins in a different way from that in lean fish or reacted with other muscle components not directly involved in textural changes.© 2002 Society of Chemical Industry

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“…When neutral and oxidized lipids are added to hake muscle, there is less DMA and FA formation and less loss of functionality during frozen storage (Careche and Tejada, 1990a). In model systems, we found that DMA formation differed according to lipid oxidation and that the ability of trimethylamine N-oxide demethylase (TMAO-ase) to catalyze the reaction is influenced by the redox potential (Joly et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Aggregation of Myofibrillar Proteins in Hake, Sardine, and Mixed Minces during Frozen Storage

Huidobro

Mohamed

Tejada

1998

J. Agric. Food Chem.

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The effect of frozen storage on the loss of extractability of natural actomyosin (NAM) with 0.6 M NaCl (P1) was studied in hake (Merluccius merluccius), sardine (Sardina pilchardus), and mixed minces in varying proportions stored for up to 1 year at −20 °C. The objective was to ascertain the types of bonds established among the proteins. The unextracted NAM was treated with different extracting agents to cleave secondary bonds (2% SDS, 2% SDS + 8 M urea) and secondary and disulfide bonds [2% SDS + 5% β-mercaptoethanol (ME)]. There was more NAM extracted from the mixes with higher percentages of sardine, although this effect was weaker than might have been expected from the percentages of sardine in the mixes. In hake, for up to 8 months of storage, the bulk of the proteins not extracted in 0.6 M NaCl was extracted with SDS + urea or SDS + ME, with extraction declining as storage progressed. This suggests that the amount of protein linked by covalent bonds increased with time. In sardine and mixed lots, a high percentage of proteins linked by covalent bonds was detected earlier, although no clear pattern emerged in terms of hake/sardine ratios. SDS−PAGE showed that treatment with SDS + urea and SDS + ME extracted protein in the form of small aggregates that were retained in the stacking gel. These aggregates were also found in the SDS extracts from the sardine and mixed minces. Keywords: Hake; sardine; frozen storage; aggregates; solubilization

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Influence of lipids on dimethylamine formation in model systems of hake (Merluccius merluccius) kidney during frozen storage

Cited by 4 publications

References 0 publications

Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

Addition of sardine to hake minces and subsequent effect on dimethylamine and formaldehyde formation

Aggregation of Myofibrillar Proteins in Hake, Sardine, and Mixed Minces during Frozen Storage

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