CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata).
Autor/es:
VALERIA A. TIRONI, MABEL C. TOMÁS, MARÍA C. AÑÓN
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2009 vol. 43 p. 263 - 272
ISSN:
0023-6438
Resumen:
Lipid and protein alterations during the frozen storage (11 C) were analyzed in minced sea salmon
muscles to evaluate the effect of the application of rosemary extract (200 and 500 mg/kg). Lipid
oxidation reached maximum TBA values between 3 and 4 months of storage in untreated muscles. The
main polyunsaturated fatty acids affected were 22:6-u3, 22:5-u3 and 20:4-u6 acids. Phospholipid
hydrolysis was also detected. Rosemary extract reduced lipid oxidation for 6 months (500 mg/kg,
muscle with 10.8 g/kg lipids) or 3 months (200 mg/kg, muscle with 5.3 g/kg lipids). Myofibrillar
proteins showed a decrease of extractability (80%) after 2 months of storage. Myosin denaturation was
evident by DSC at 3 months, while myosin and actin peaks disappeared at 6 months. A diminution of
extractable polypeptides of high molecular weight was recorded by SDS-PAGE after 3 months. The
available lysine content suffered a reduction starting at 3 months of storage, suggesting some interaction
involving the free amino groups of lysine. Fluorescent compounds determination did not show
changes due to the interaction of lipid oxidation products and proteins, while protein alterations could
not be reduced by the rosemary extract. Furthermore, the antioxidant reduced the loss of red color in
the muscle.C) were analyzed in minced sea salmon
muscles to evaluate the effect of the application of rosemary extract (200 and 500 mg/kg). Lipid
oxidation reached maximum TBA values between 3 and 4 months of storage in untreated muscles. The
main polyunsaturated fatty acids affected were 22:6-u3, 22:5-u3 and 20:4-u6 acids. Phospholipid
hydrolysis was also detected. Rosemary extract reduced lipid oxidation for 6 months (500 mg/kg,
muscle with 10.8 g/kg lipids) or 3 months (200 mg/kg, muscle with 5.3 g/kg lipids). Myofibrillar
proteins showed a decrease of extractability (80%) after 2 months of storage. Myosin denaturation was
evident by DSC at 3 months, while myosin and actin peaks disappeared at 6 months. A diminution of
extractable polypeptides of high molecular weight was recorded by SDS-PAGE after 3 months. The
available lysine content suffered a reduction starting at 3 months of storage, suggesting some interaction
involving the free amino groups of lysine. Fluorescent compounds determination did not show
changes due to the interaction of lipid oxidation products and proteins, while protein alterations could
not be reduced by the rosemary extract. Furthermore, the antioxidant reduced the loss of red color in
the muscle.u3, 22:5-u3 and 20:4-u6 acids. Phospholipid
hydrolysis was also detected. Rosemary extract reduced lipid oxidation for 6 months (500 mg/kg,
muscle with 10.8 g/kg lipids) or 3 months (200 mg/kg, muscle with 5.3 g/kg lipids). Myofibrillar
proteins showed a decrease of extractability (80%) after 2 months of storage. Myosin denaturation was
evident by DSC at 3 months, while myosin and actin peaks disappeared at 6 months. A diminution of
extractable polypeptides of high molecular weight was recorded by SDS-PAGE after 3 months. The
available lysine content suffered a reduction starting at 3 months of storage, suggesting some interaction
involving the free amino groups of lysine. Fluorescent compounds determination did not show
changes due to the interaction of lipid oxidation products and proteins, while protein alterations could
not be reduced by the rosemary extract. Furthermore, the antioxidant reduced the loss of red color in
the muscle.