The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment.

ABSTRACT:

Background

Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving a conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) that is exposed during the thermic treatment, forming a disulfide bond with free cysteine (Cys) in the presence of trimethylamine oxide (TMAO), resulting in the greening of the tuna Mb.

Methods

We present a study using skipjack tuna (Katsuwonus pelamis) metmyoglobin (MbFe(III)-H₂O) where the effect of free Cys (1-6 mM), TMAO (1.33 mM), and catalase on the greening reaction (GR) was monitored by UV-vis spectrometry during thermal treatment at 60 °C for 30 min. Moreover, the participation of Cys-10 on the GR was evaluated after its blocking wit

SUBMITTER: Alvarez-Armenta A 

PROVIDER: S-EPMC9392451 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature