Protein and lipid changes of mud shrimp (<i>Solenocera melantho</i>) during frozen storage: chemical properties and their prediction

Shi, Jing; Zhang, Longteng; Han, Lu; Shen, Huixing; Yu, Xunpei

doi:10.1080/10942912.2017.1361973

Cited by 17 publications

(15 citation statements)

References 32 publications

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“…The MDA and protein carbonyls value increased significantly in the tail and claw muscles during storage at +4°C and MDA reached a critical level (1 mg MDA kg −1 ) to make undesired flavours at day 12 (Jahan et al, 2004). Shi et al (2017) reported an increasing trend in the amount of TBARs and protein carbonyls during 20 weeks of storage in mud shrimp (Solenocera melantho).…”

Section: Discussionmentioning

confidence: 96%

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Hematyar

Policar

Samarin

et al. 2020

Int J of Food Sci Tech

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Microbial activity and then oxidation progress are the most important freshness indicators during postmortem. In this study, we monitored proteomic and microbial changes, as well as biochemical degradation, in the tail and claw muscles of crayfish stored for 12 days at +4°C. One specified protein band at 107 kDa in the claw muscle and two specified protein bands in the tail muscle at 140 and 36-40 kDa were identified. Western blotting indicated a higher amount of oxidised proteins in the tail compared to the claw muscle. Tail muscle showed higher oxidation progress and calpain activity than claw one. Both muscles were spoiled after 12 days with respect to total viable counts. In the first days, calpain activity is the main reason for protein degradation, while protein oxidation dominates for the rest of the time. Lipid-protein oxidation progress showed probably, protein oxidation started earlier than lipid oxidation in both muscles.

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Section: Discussionmentioning

confidence: 96%

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Hematyar

Policar

Samarin

et al. 2020

Int J of Food Sci Tech

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“…Muscle protein quality can be evaluated by measuring protein composition and the biochemical properties of actomyosin (AM) . Muscle proteins can be separated into insoluble proteins (stroma), water‐soluble protein (sarcoplasmic), and salt‐soluble (myofibrillar) proteins . There is also an alkali‐soluble protein, which does not dissolve even in a high ionic solution but can be dissolved in sodium hydroxide .…”

Section: Introductionmentioning

confidence: 99%

Effects of T‐2 toxin on the muscle proteins of shrimp (Litopenaeus vannamei) – a proteomics study

et al. 2019

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BACKGROUND: T-2 toxin (T-2) is a potent mycotoxin and a common contaminant of aquatic animal feed, posing a serious risk to health and aquatic animals. We investigated the effect of T-2 on shrimp muscle proteins using proteomics and conventional biochemical methods. Shrimp were fed a diet containing T-2 at 0-12.2 mg kg −1 for 20 days, and changes to the muscle protein composition, ATPase activities, and the sulfhydryl (SH) content and hydrophobicity of actomyosin (AM) were determined. A proteomics study of the proteins was conducted with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional (2D) electrophoresis, and matrix-assisted laser desorption/ionization -time of flight mass spectrometry (MALDI-TOF/TOF MS). (1.2 mg kg −1 ), the levels of three major muscle proteins (myofibrillar, sarcoplasmic, and stroma) increased but at higher concentrations they declined progressively. T-2 exposure also led to a breakdown of muscle proteins as evidenced by increases in alkali-soluble protein and the surface hydrophobicity (SoANS) of AM. Thirty differentially expressed proteins were detected, 12 of which showed a concentration-response relationship with T-2 exposure. Among them, 11 homologous proteins were identified by mass spectrometry (MS), with several being key enzymes in energy metabolism. RESULTS: Exposure to T-2 markedly affected the muscle protein composition of shrimp in a concentration-responsive manner that displayed a diphasic effect. At a low T-2 concentrationCONCLUSION: This study demonstrated that T-2 exposure at medium to high concentrations could significantly affect the protein composition and quality of shrimp muscle, and potentially some of its key metabolisms. One of the arginine kinases (spot 27) was particularly responsive to T-2 and could potentially be used as a biomarker protein for T-2 intoxication by shrimp. /jsfa dine muscle stored at 0 ∘ C. J Food Sci 65:40-47 (2000).30 Tsuchiya T, Tsuchiya Y, Nonomura Y and Matsumoto JJ, Prevention of freeze denaturation of carp actomyosin by sodium glutamate.

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“…POV was determined using the method of Shi et al [24] The bovine liver 0.3 g was dissolved in 9.8 ml of chloroform-methanol (7:3, v/v) and mixed for 4 s. The mixture was added with 0.05 mL of 30% ammonium thiocyanate and mixed for 4 s. Then, 0.05 m of 3.5 g/L ferrous chloride in 10 M HCl was added and mixed again for 4 s. After 5 min standing at room temperature, the absorbance was measured at 500 nm using a UV-756P spectrophotometer. The POV was expressed as milliequivalents (meq) of peroxide/kg lipid, and a reference curve was plotted using ferric chloride standard.…”

Section: Sample Processingmentioning

confidence: 99%

Quality predictive models for bovine liver during storage and changes in volatile flavors

Guo

et al. 2018

International Journal of Food Properties

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Protein and fat oxidation are important factors that influence the quality of bovine liver. The objectives of this study were to investigate the degree of oxidation changes in bovine livers during 90d at different temperatures (−20°C, −10°C, 0°C, 10°C, and 20°C), and to develop Arrhenius models to predict its degree of oxidation.Carbonyl, thiobarbituric acid (TBA), peroxide value (POV) as oxidation attributes of bovine liver during storage were measured at different time and the changes were kinetically modeled using the Arrhenius equation. The activation energies of carbonyl, (TBA) and (POV) were 27.48, 55.48, and 58.94 KJ/mol, respectively. The determination coefficients (R 2) were above 0.97 for all. In addition, volatile compounds in bovine liver and consumer acceptance of bovine liver pate with bovine liver as the final product were also measured. Among the volatile compounds, The content of aldehydes and ketones in bovine livers stored at different temperatures increased significantly (p < 0.05). Consumer acceptance of bovine liver indicates that consumers prefer bovine liver paste made from bovine liver stored at lower temperatures (below 0°C).

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Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction

Cited by 17 publications

References 32 publications

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus)

Effects of T‐2 toxin on the muscle proteins of shrimp (Litopenaeus vannamei) – a proteomics study

Quality predictive models for bovine liver during storage and changes in volatile flavors

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