Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata)

V. A. TIRONI; M.C. TOMÁS; M. C. AÑÓN

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wiley-Blackwell

Año: 2007 vol. 87 p. 2239 - 2246

0022-5142

Abstract: Sea salmon is a very appreciated seafood. The aimof this work was to analyze changes in lipid and proteinfractions ofminced muscle during chilled storage (1 ± 1 ◦C). Lipid oxidation was important during the first 6 days ofstorage according to 2-thiobarbituric acid (TBA) values determined, decreasing mainly ù3 22:6 fatty acid content.Lipid hydrolysis was evident after 9 days of storage. Interaction compounds between oxidation products and othercellular components were analyzed by fluorescence measurements. The results obtained showed evidence of theformation of interaction products involved, mainly polar components such as proteins. Decreases in myosin andactin thermal stability and myosin denaturation were recorded by differential scanning calorimetry. Solubility oftotal and myofibrillar proteins decreased after 6 days of storage. The electrophoretic profile of soluble fractionsshowed an increase in the intensity of bands corresponding to low-molecular-weight polypeptides and a decreasein high-molecular-weight species. Available lysine content did not change during chilled storage. 2007 Society of Chemical Industry