Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.

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Molecular cloning and functional characterization of the hypoxia-inducible factor-1α in bighead carp (Aristichthys nobilis)

Fish Physiology and Biochemistry ◽

10.1007/s10695-020-00917-2 ◽

2021 ◽

Author(s):

Yan Lin ◽

Ling-Hong Miao ◽

Bo Liu ◽

Bing-Wen Xi ◽

Liang-Kun Pan ◽

...

Keyword(s):

Molecular Cloning ◽

Functional Characterization ◽

Hypoxia Inducible Factor ◽

Bighead Carp ◽

Hypoxia Inducible Factor 1Α ◽

Aristichthys Nobilis

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Serum biochemistry, liver histology and transcriptome profiling of bighead carp Aristichthys nobilis following different dietary protein levels

Fish & Shellfish Immunology ◽

10.1016/j.fsi.2018.12.028 ◽

2019 ◽

Vol 86 ◽

pp. 832-839 ◽

Cited By ~ 4

Author(s):

Shengming Sun ◽

Ying Wu ◽

Han Yu ◽

Yanli Su ◽

Mingchun Ren ◽

...

Keyword(s):

Dietary Protein ◽

Transcriptome Profiling ◽

Serum Biochemistry ◽

Liver Histology ◽

Bighead Carp ◽

Aristichthys Nobilis ◽

Protein Levels

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Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

Journal of Food Protection ◽

10.4315/0362-028x-68.11.2433 ◽

2005 ◽

Vol 68 (11) ◽

pp. 2433-2438 ◽

Cited By ~ 31

Author(s):

S. BAIXAS-NOGUERAS ◽

S. BOVER-CID ◽

M. T. VECIANA-NOGUÉS ◽

A. MARINÉ-FONT ◽

M. C. VIDAL-CAROU

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Sensory Analysis ◽

Pelagic Fish ◽

Point Of View ◽

Ice Storage ◽

Complementary Information ◽

Merluccius Merluccius ◽

Sensory Data ◽

Chilling Temperatures

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

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