CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Lipid and protein deterioration during the chilled storage of sea salmon (Pseudopercis semifasciata)
Autor/es:
TIRONI, V. A.; TOMÁS, M. C. Y AÑÓN, M. C.
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
Wyley InterScience
Referencias:
Lugar: West Sussex (UK); Año: 2006
ISSN:
0022-5142
Resumen:
Sea salmon is a very appreciated seafood. The aim of this work was to analyze changes in lipid and protein fractions of minced muscle during the chilled storage (1 ± 1 °C). Lipid oxidation was important during the first 6 days of storage according to TBA number values determined, decreasing mainly w3 22:6 fatty acid content. Lipid hydrolysis was evident after 9 days of storage. Interaction compounds between oxidation products and other cellular components were analyzed by fluorescence measurements. The results obtained showed an evidence of the formation of interaction products involved mainly polar components such as proteins. A decrease in myosin and actin thermal stability and myosin denaturation were recorded by differential scanning calorimetry (DSC). Solubility of total and myofibrillar proteins decreased after 6 days of storage. Electrophoretic profile of soluble fractions showed an increase of the intensity of bands corresponding to low molecular weight polypeptides and a decrease of the high molecular mass species. Available lysine content did not change along chilled storage.