Dataset Information

Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage.

ABSTRACT: The antioxidative effects of κ-carrageenan oligosaccharides (CO) on the stability of proteins and lipids in mackerel fillets were determined during frozen storage. Electronic nose analysis indicated that CO treatments maintained the stability of the overall volatile flavor profiles in frozen mackerel. Protein oxidation analysis suggested that the incorporation of CO significantly retarded the rapid decrease of Ca²⁺-ATPase activity and active sulphydryl (A-SH) contents while also effectively inhibiting the increases in carbonyl content and surface hydrophobicity of myofibrillar proteins (MPs) compared to the control treatments. Lipid stability results showed that the peroxide values (PVs), conjugated diene (CD) content, anisidine values (AVs), and thiobarbituric acid index (TBA-i) values of the extracted lipids were also clearly reduced by CO treatments during frozen storage. Fatty acid composition determinations further confirmed that the permeated CO molecules stabilized the polyunsaturated C22:6n3 (DHA) in the lipids, most likely due to their efficient free radical scavenging activities.

SUBMITTER: Zhang B

PROVIDER: S-EPMC9054286 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (<i>Scomber japonicus</i>) fillets during frozen storage.

Zhang Bin B Yan Hong-Bo HB Su Lai-Jin LJ Chen Xiao-Nan XN

RSC advances 20200501 35

The antioxidative effects of κ-carrageenan oligosaccharides (CO) on the stability of proteins and lipids in mackerel fillets were determined during frozen storage. Electronic nose analysis indicated that CO treatments maintained the stability of the overall volatile flavor profiles in frozen mackerel. Protein oxidation analysis suggested that the incorporation of CO significantly retarded the rapid decrease of Ca<sup>2+</sup>-ATPase activity and active sulphydryl (A-SH) contents while also effec ...[more]

PMID: 35517721

Similar Datasets

Project description:Wild capture can be stressful for fish. Stress has the potential to induce mortality in released unwanted catches or negative flesh quality consequences in retained ones. Such effects compromise sustainable natural resource management and industry profitability. Mitigating stress during capture is therefore desirable. Biological indicators of stress can objectively inform fishers as to the functional welfare status of catches during fishing operations. If they are to be of practical use in mitigating stress during wild capture events, such indicators must be quantifiable, respond rapidly, reflect the level of induced stress and be easily observable. Atlantic mackerel (Scomber scombrus) are extensively targeted by purse seine fisheries in European waters but are particularly vulnerable to stress. Excessive crowding in the net is thought to be the principal stress mechanism. There is therefore a need to develop indicators of crowding stress for this species so that catch welfare can be improved. Here, we demonstrate that S. scombrus exhibit a skin colour change from predominately green to predominately blue when exposed to crowding stress. In sea cage trials, we induced various degrees of stress in groups of wild-caught S. scombrus by manipulating crowding density and its duration. Skin colour was quantified in air using digital photography. The colour change occurred rapidly (within the typical duration of crowding events in the fishery), and its magnitude was correlated to the severity and duration of crowding. Bluer fish were also associated with higher levels of plasma lactate. No appreciable colour change was observed in uncrowded (control) groups during the treatment period. Nonetheless, unstressed S. scombrus did turn blue <1 h after death. Together, these results indicate that skin colour change has the potential to be a useful real-time indicator of crowding stress for S. scombrus and could therefore be used to improve welfare during wild capture fishing.

Dataset Information

Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage.

Publications

Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (<i>Scomber japonicus</i>) fillets during frozen storage.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets