The Effects of Storage on Quality and Nutritional Values of Ehrenberg’s Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins

Abstract

Protein denaturation in frozen minced fillets (Ehrenberg’s Snapper), stored at −25 °C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow protein denaturation. FT-IR stretching vibration of Amide-A (νNH) at 3300 cm−1; Amide-I stretching (νC=O) between 1600−1690 cm−1 and Amide-II stretching (νCN) and bending (δNH) between 1480 and 1575cm−1 were used as marker peaks. Garlic was the most significant (p ≤ 0.01) in controlling the rate of protein denaturation when νNH was used as a marker peak. DSC analysis showed that turmeric presented the highest effect on delaying the denaturation of sarcoplasmic proteins with a ΔH0=73.7normalJ/normalg followed by garlic-treated mince fillets ΔH0=70.1J/g. All spices used were efficient in stopping the denaturation of myosin with the highest ΔH0=769.3 J/g registered for cinnamon-treated mince fillets. Actin was less vulnerable to denaturation in comparison to myosin and sarcoplasmic proteins.

Green Synthesis, Characterization, Antimicrobial, Anti-Cancer, and Optimization of Colorimetric Sensing of Hydrogen Peroxide of Algae Extract Capped Silver Nanoparticles

“…The presence of the three elements (oxygen, carbon, and sulfur) in the EDS spectrum is indicative of the existence of these elements in the structure of the capping shell of the silver. This indicates that silver metal is capped with algae-derived bioactive compounds such as carotenoids, fatty acids, carbohydrates, polyphenols, amino acids, and vitamins [30,44,45]. Figure 2 represents the structural morphology of the synthesized silver nanoparticles using aberration-corrected high-resolution transmission electron microscopy (HRTEM).…”

“…Consequently, plant extracts could be used as reducing and shell-stabilizing agents to form stable AgNPs using a green chemistry approach as an alternative method over other toxic chemical reducing agents [26][27][28]. Plants extracts are rich with plant secondary metabolite phytochemicals with various functional groups that can ease the reduction and stabilization of AgNPs [29,30]. The use of plant extract as a reducing/capping shell is advantageous because these molecules could cross the cell membranes by specific recognition through mediators.…”

Sugar-Based Water Retention Agents in Meat Products: Enhancing Water-Holding Capacity and Promoting Health Benefits

“…Subsequently, an increase in the movement of water molecules from inside the muscle fiber to the outside, and an excessive increase in intracellular ions after water migrates to the extracellular space leads to the degradation of myofibrils and intramuscular connective tissue during freezing [32,[37][38][39]. All of these changes cause a continuous loss of water.…”