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

Tironi, Valeria Anahi et al · John Wiley & Sons Ltd · 2007

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Autore / responsabile
Tironi, Valeria Anahi et al
Editore
John Wiley & Sons Ltd
Anno
2007
ISSN
2239-2246
ISSN
2239-2246
Lingua
Inglés

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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 chilled storage (1 ± 1 °C). Lipid oxidation was important during the first 6 days of storage according to 2‐thiobarbituric acid (TBA) values determined, decreasing mainly ω3 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 evidence of the formation of interaction products involved, mainly polar components such as proteins. Decreases in myosin and actin thermal stability and myosin denaturation were recorded by differential scanning calorimetry. Solubility of total and myofibrillar proteins decreased after 6 days of storage. The electrophoretic profile of soluble fractions showed an increase in the intensity of bands corresponding to low‐molecular‐weight polypeptides and a decrease in high‐molecular‐weight species. Available lysine content did not change during chilled storage. Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

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APA 7

Tironi, V. A. E. A. (2007). Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata). http://hdl.handle.net/11336/111366

MLA

Tironi, Valeria Anahi et al. "Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata)." 2007. http://hdl.handle.net/11336/111366.

Chicago

Tironi, Valeria Anahi et al. 2007. "Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata).". http://hdl.handle.net/11336/111366.

Harvard

Tironi, V. A. E. A. 2007, Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata), John Wiley & Sons Ltd, available at: http://hdl.handle.net/11336/111366 [Accessed 8 Aug. 2026].

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Titolo
Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata)
Autore / collaboratori
Tironi, Valeria Anahi et al
Editore
John Wiley & Sons Ltd
Anno di pubblicazione
2007
ISSN
2239-2246
ISSN
2239-2246
Lingua
Inglés

Soggetti

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SEA SALMON; MINCED MUSCLE; CHILLING; LIPID OXIDATION; PROTEIN MODIFICATIONS; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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