CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata). Effect of previous rosemary extract (Rosmarinus officinalis L.) application
Autor/es:
V. A. TIRONI; M.C. TOMÁS; M.C. AÑÓN
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
Wiley-Blackwell
Referencias:
Año: 2009 vol. 44 p. 1254 - 1262
ISSN:
0950-5423
Resumen:
The aim of this work was to analyse the effect of rosemary extract application (200 and 500 ppm) on lipid
oxidation, colour and protein modifications during the chilled storage (1.0 ± 0.7 C) of sea salmon
(Pseudopercis semifasciata). Lipid oxidation and x3-22:6 fatty acid content modification were prevented by
the addition of rosemary extract. Analysis of interaction between lipid oxidation products and proteins by
fluorescence showed no relationship between their temporal changes in the aqueous phase and the lipid
oxidation evolution since a similar behaviour was observed in both absence and presence of antioxidant.
Protein extractability, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, differential scanning
calorimetry and lysine content determinations revealed no differences between muscle untreated or treated
with rosemary. Fluorescent compounds evolution in organic phase would be in relation with the appearance
of lipid oxidation products. In addition, rosemary extract partially prevented the loss of red colour in chilled
muscle. Although protein alterations could not be prevented, rosemary extract shows to be a promissory
antioxidant in sea salmon muscle.
the addition of rosemary extract. Analysis of interaction between lipid oxidation products and proteins by
fluorescence showed no relationship between their temporal changes in the aqueous phase and the lipid
oxidation evolution since a similar behaviour was observed in both absence and presence of antioxidant.
Protein extractability, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, differential scanning
calorimetry and lysine content determinations revealed no differences between muscle untreated or treated
with rosemary. Fluorescent compounds evolution in organic phase would be in relation with the appearance
of lipid oxidation products. In addition, rosemary extract partially prevented the loss of red colour in chilled
muscle. Although protein alterations could not be prevented, rosemary extract shows to be a promissory
antioxidant in sea salmon muscle.
the addition of rosemary extract. Analysis of interaction between lipid oxidation products and proteins by
fluorescence showed no relationship between their temporal changes in the aqueous phase and the lipid
oxidation evolution since a similar behaviour was observed in both absence and presence of antioxidant.
Protein extractability, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, differential scanning
calorimetry and lysine content determinations revealed no differences between muscle untreated or treated
with rosemary. Fluorescent compounds evolution in organic phase would be in relation with the appearance
of lipid oxidation products. In addition, rosemary extract partially prevented the loss of red colour in chilled
muscle. Although protein alterations could not be prevented, rosemary extract shows to be a promissory
antioxidant in sea salmon muscle.
Pseudopercis semifasciata). Lipid oxidation and x3-22:6 fatty acid content modification were prevented by
the addition of rosemary extract. Analysis of interaction between lipid oxidation products and proteins by
fluorescence showed no relationship between their temporal changes in the aqueous phase and the lipid
oxidation evolution since a similar behaviour was observed in both absence and presence of antioxidant.
Protein extractability, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, differential scanning
calorimetry and lysine content determinations revealed no differences between muscle untreated or treated
with rosemary. Fluorescent compounds evolution in organic phase would be in relation with the appearance
of lipid oxidation products. In addition, rosemary extract partially prevented the loss of red colour in chilled
muscle. Although protein alterations could not be prevented, rosemary extract shows to be a promissory
antioxidant in sea salmon muscle.