Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere

Tanimoto, Shota; Song, Xing An; Sakaguchi, Morihiko; Sugawara, Tatsuya; Hirata, Takashi

doi:10.1111/j.1750-3841.2011.02307.x

Cited by 12 publications

(5 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results resembled those of cold-stored yellowtail flesh without spoilage in our previous study [44]. These differences are complicated by various factors, such as differences in the activity of enzymes involved in lipid oxidation, antioxidant systems, myoglobin content between the OD and DM, and bacterial metabolism associated with spoilage [46][47][48][49]. However, the mechanism underlying volatile changes in fish meat during storage requires further investigation.…”

Section: Volatile Compounds By Solid Phase Micro Extraction and Gas L...supporting

confidence: 78%

Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage

Tanimoto,

Hirata,

Ishizu

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

We evaluated the changes in the quality and microflora of yellowtail flesh cold-stored until spoilage. Based on the sensory evaluation, odor palatability was deemed unacceptable for dark muscle (DM) and the dorsal part of the ordinary muscle (OD) after >10 days and 14 of storage, respectively. Log 7 CFU/g in DM as well as OD was obtained on days 10 (Aeromonas spp.) and 14 (Enterobacteriaceae and Pseudomonas spp.) of storage, whereas log 5 (Brocothrix thermosphacta) and 6 (H2S-producing bacteria) CFU/g in them were obtained on day 14 of storage. In these bacteria, the viable bacterial counts of Pseudomonas spp. and Aeromonas spp. in DM were significantly higher than those in OD only at some storage times. Amplicon sequencing revealed that in both muscles, Pseudomonas became predominant after storage, with greater than 90% recorded after more than 10 days of storage. The relative abundances of Acinetobacter, Unclassified Gammaproteobacter, and Shewanella were relatively high in both muscles after more than 10 days of storage; however, these values were less than 5%. Ethyl butyrate in the OD and DM and 2,3-butanedione in the OD were first detected on days 14 and 10 of storage, respectively. Acetoin in the OD increased by 81-fold after 14 days of storage and was significantly increased in the DM after more than 10 days compared with the amount detected pre-storage. Volatiles, such as (E)-2-pentenal in the OD and 1-pentanol in the DM, decreased and increased linearly, respectively, throughout the 14-day storage period. Altogether, these volatile components may cause quality deterioration due to spoilage and/or lipid oxidation during cold storage of the OD and DM.

show abstract

Section: Volatile Compounds By Solid Phase Micro Extraction and Gas L...supporting

confidence: 78%

Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage

Tanimoto,

Hirata,

Ishizu

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…This meat, both OM and DM, is commonly eaten raw or cooked. DM includes various bioactive and nutritious compounds such as n-3 PUFAs (eicosapentaenoic acid and docosahexaenoic acid), glutathione, heme iron, and taurine [10][11][12][13]. Hence, both OM and DM should be consumed for their health benefits.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

et al. 2015

Self Cite

View full text Add to dashboard Cite

show abstract

“…During almost the entire storage period, K value of dark muscle was higher than that of white muscle. These results coincided with previous studies of yellowtail in a modified atmosphere (Tanimoto et al ., ). Tomioka & Endo () reported that IMPase activity of muscle homogenates correlated to the rate of increase in K value.…”

Section: Resultsmentioning

confidence: 97%

Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

Qin

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Differences between white and dark muscles from common carp (Cyprinus carpio) in sensory assessment, total viable counts (TVC), total volatile basic nitrogen (TVB-N), pH, electrical conductivity (EC), biogenic amines (BAs), nucleotide degradation products and colours were investigated under air and vacuum conditions during refrigerated (4°C) storage. Compared with white muscle, dark muscle had a higher lipid content, but lower crude protein and moisture content. TVC, TVB-N, pH, and L* value were higher in white muscle, while K value and a* value were higher in dark muscle. Under both conditions, white and dark muscles had significant (P < 0.05) differences in tyramine and cadaverine content. Although dark muscle was significantly (P < 0.05) lower in ATP content, it had higher rate of IMP degradation and K value increase. Taking sensory and microbial indexes into consideration, dark muscle appeared to have a longer shelf life than white muscle under both conditions. White and dark muscles of common carp Q. Li et al. Results and discussion Proximate compositionProximate compositions of white and dark muscles from fresh common carp were as follows, respectively: crude protein content (17.41 AE 0.44)% and (14.21White and dark muscles of common carp Q. Li et al.

show abstract

Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere

Cited by 12 publications

References 38 publications

Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage

Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

Contact Info

Product

Resources

About