Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (<i>Thunnus albacares</i>) Loins

Lee, S.; Joo, Seon-Tea; Alderton, Amy L.; Hill, Dennis W.; Faustman, C.

doi:10.1111/j.1365-2621.2003.tb12310.x

Cited by 67 publications

(54 citation statements)

References 25 publications

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“…In our study, results indicated that salmon döner kebab samples were highly desired for the overall acceptability by panelists. There are several studies about various fish products in agreement with our results (Dincer and Cakli, 2010;Rodriguez et al, 2007;Dondero et al, 2004;Lee et al, 2003;Einen and Thomassen, 1998).…”

Section: Resultssupporting

confidence: 81%

“…Sohn and Ohshima (2010) reported that myoglobin and hemoglobin level in fish muscle is important source for lipid oxidation. Lee et al (2003) reported that cooking process enhanced lipid oxidation in tuna fillets due to disruption of the integrity of muscle membranes and the release of iron from the heme ring and frozen storage was more effective in limiting lipid oxidation in tuna fillets Fish flavor intensity was reported as moderate. In our study, results indicated that salmon döner kebab samples were highly desired for the overall acceptability by panelists.…”

Section: Resultsmentioning

confidence: 99%

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Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Şimşek

Kılıç

2013

FSTR

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The purpose of this study was to investigate the effects of marination, cooking and storage temperatures on physico-chemical and microbiological properties of salmon döner kebab. The raw meat, raw, cooked and stored döner kebabs were subjected to moisture, protein, fat, ash, color, pH, cholesterol, biogenic amines, oxidation, fatty acids profile, microbiological and sensory analysis. The major fatty acids in döner kebab were palmitic, oleic, omega-3 and omega-6 and unsaturated fatty acids were higher than saturated fatty acids (P < 0.05). It was found that −18℃ of storage was more effective than 4℃ for inhibition of oxidation, biogenic amine formation and microbial growth (P < 0.05). While cooking affected parameters evaluated (P < 0.05), marination did not have any significant effect. The study results indicated that salmon döner kebab could be beneficial to provide healthy meat products to consumer without posing any acceptability problems in terms of quality factors.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Şimşek

Kılıç

2013

FSTR

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“…The molecular weight of yellowfin tuna Mb without posttranslational modification is 15574, as reported by Lee et al (2003). This band (Mb) is highlighted in the figure with an arrow.…”

Section: Methodsmentioning

confidence: 77%

Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties

Nurilmala

Ushio

Kaneko

et al. 2013

FSTR

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Four quality grades (excellent, good, acceptable, and "not acceptable") of yellowfin tuna meat (Thunnus albacares), as judged by a professional appraiser, were compared based on the red/ox state and extractability of myoglobin (Mb). As a result, the metMb ratio of the "not acceptable" grade of meat was significantly higher than that of the other higher-grade samples. In contrast, the highest ratio of oxyMb was found in the "excellent" meat, followed by good > acceptable > "not acceptable" meats. Color measurement revealed significant differences in a* value between the different grades of meat, but showed essentially no difference in L* and b* values. Both a* value and redness index (a*/b*) showed high correlation coefficients with metMb ratio. Mb extractability tended to be higher in the higher grade of meat. In conclusion, the commercial appraisal of tuna meat quality was demonstrated to be reliable. Keywords: tuna, meat, quality, color, myoglobin *To whom correspondence should be addressed. E-mail: aochiai@tokai-u.jp IntroductionSeven species of tunas are consumed around the world. Yellowfin tuna (Thunnus albacores), whose meat is characterized by a light red color and less fat, is one of the most commercially important and favored tuna species. This scombridae species inhabits tropical and subtropical waters around the world. Therefore, this species is generally exported to Japan from tropical countries, such as Indonesia, Taiwan, and so on (MMAF, 2012). A quality check is frequently performed before processing and transportation. Sensory analyses performed by experienced appraisers are generally carried out to determine freshness as a composite of qualitative traits. Color is one of the most important factors affecting consumer preferences. The meat color of tuna is closely related with myoglobin (Mb) content and the red/ox state of the heme iron.Mb is a small globular protein whose biological function is basically to temporarily store oxygen in skeletal and cardiac muscles for facilitation of respiration (Livingston et al., 1983), though new functions of Mb have been recently reported, such as nitrogen oxide scavenging activity (Cossins and Berenbrink, 2008;Flögel et al., 2010;Helbo et al., 2012). Generally, Mb content changes dependent on animal species, muscle part, age, and diet of the animal. Pale colored meat, such as chicken and pork, generally contain lower concentrations of Mb compared with red colored meat such as beef. Oxidative muscles, namely, slow skeletal muscle (including the dark muscle of fish) and heart muscle, contain abundant Mb. In scombridae fish such as tuna, abundant Mb is also found in fast skeletal muscle (also referred to as ordinary muscle, light muscle or white muscle).An iron atom of heme is placed in the hydrophobic region of Mb, binding the imidazole group of proximal histidine directly and distal histidine through a coordinate bond (Phillips and Schoenboen, 1981). The binding of oxygen, as well as the state of an iron atom in the heme pocket, contributes to the meat colo...

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“…The redness index of beef burger samples decreased when the storage time increased. This ratio was used as an index of apparent change in redness (Chen et al, 1997), and used to evaluate the discolouration in tuna meat during storage (Lee et al, 2003). Boulianne and King (1998) showed a strong positive correlation between total pigment concentration and a* values.…”

Section: Colour Evaluationmentioning

confidence: 99%

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Mokhtar

Youssef

2014

SCUJ

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The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Antioxidant effect of adding rosemary extract (RE), sage extract (SE), oregano extract (OE), ginger extract (GE), clove extract (CE), tea catechins (TC) compared to BHA/BHT, on lipid oxidation and beef burger quality were investigated. The proximate composition, TBARS values, antioxidant activity (AOA%), colour parameters (Hunter L*, a*, b* values, redness index and total colour difference), and sensory attributes of the beef burgers contained RE, SE, OE, GE, CE, TC and BHR/BHT during refrigerated storage at 4±1°C for 15 days were determined and calculated. Significant reduction in TBARS values and colour changes for all treated beef burgers was observed during storage compared to control. TBARS values were significantly low in TC, followed by RE, CE, BHA/BHT, OE, SE and GE beef burgers. Antioxidant activity of the tested beef burgers was in the order TC > RE > CE > BHA/BHT > OE > SE > GE, sensory scores were in agreement with these results. So, TC, RE and CE prevent lipid oxidation in beef burgers, and could be used in place of synthetic antioxidants, which have proved for their negative health implications.

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Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins

Cited by 67 publications

References 25 publications

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

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