Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage

1996 ◽  
Vol 2 (2) ◽  
pp. 79-86 ◽  
Author(s):  
M. Dondero ◽  
M. Araya ◽  
E. Curotto
Keyword(s):  
Protein Denaturation ◽  
Protein Solubility ◽  
Control Sample ◽  
Frozen Storage ◽  
Calcium Atpase ◽  
Freezing Process ◽  
Jack Mackerel ◽  
Milk Whey ◽  
Trachurus Murphyi ◽  
Dsc Thermograms

Protein denaturation during frozen storage at -18 "C for 16 weeks was studied in jack mackerel ( Trachurus murphyi) actomyosin. The cryoprotective effect of different additives was evaluated at a level of 8°/, (w/w): sucrose/sorbitol (1:1), maltodextrin 25 DE, milk whey and sodium lactate. The results were compared with a control sample without additives. The decrease in protein solubility and calcium ATPase activity confirmed that protein denaturation occurred both during the freezing process and during frozen storage. Higher losses were observed after one week at -18 °C. Sucrose/sorbitol and maltodextrin 25 DE were the best cryoprotectants. DSC thermograms showed two endothermic transitions with Tmax at 46.8 °C and 68.9 °C assigned to myosin and actin respectively. The best cryoprotective effect was achieved with sucrose/sorbitol and maltodextrin 25 DE. These additives showed Tmax and Δ H values for myosin and actin significantly higher than the control.

Efecto crioprotector de maltodextrinas en surimi de jurel (Trachurus murphyi)/Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)

1996 ◽  
Vol 2 (3) ◽  
pp. 151-164 ◽  
Author(s):  
M. Dondero ◽  
C. Sepúlveda ◽  
E. Curotto
Keyword(s):  
Storage Time ◽  
Protein Denaturation ◽  
Frozen Storage ◽  
Jack Mackerel ◽  
Dextrose Equivalent ◽  
Commercial Mixture ◽  
Trachurus Murphyi

This research evaluated the cryoprotective effects of 18, 20, 25 and 36 DE (dextrose equivalent) maltodextrins at 8% w/w in surimi from jack mackerel stored at -18 "C for 27 weeks. The results were compared with a commercial mixture (8% sucrose/sorbitol 1:1) and with a control without cryoprotectants. Protein denaturation decreased during frozen storage for all samples tested when compared with the control. Maltodextrins 20 and 25 DE as well as sucrose/sorbitol mixture were the most effective in stabilizing surimi proteins during frozen storage. Myosin peaks enthalpy for surimi with 20 and 25 DE maltodextrins was maintained at the same level as the commercial mixture and significantly higher than that for the control ( p << 0.01). Enthalpy for the actin tran sition was not found to vary significantly with treatments or storage time.

scholarly journals Effect of Processing on Fish Protein Antigenicity and Allergenicity

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 969
Author(s):  
Xingyi Jiang ◽  
Qinchun Rao
Keyword(s):  
Fish Species ◽  
Protein Denaturation ◽  
Ex Vivo ◽  
Protein Solubility ◽  
Future Research ◽  
Food Protein ◽  
In Vivo Evaluation ◽  
Fish Allergy

Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.

scholarly journals Genetic variability in jack mackerel Trachurus murphyi Nichols: New SSRs loci and application

2012 ◽  
Vol 76 (1) ◽  
pp. 67-71 ◽  
Author(s):  
Ricardo Galleguillos ◽  
Cristian B Canales-Aguirre ◽  
Sandra Ferrada
Keyword(s):  
Genetic Variability ◽  
Jack Mackerel ◽  
Trachurus Murphyi

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

Effects of Freezing on Nitrite Stability in Aqueous Solutions

1987 ◽  
Vol 70 (1) ◽  
pp. 22-23
Author(s):  
Paul Muneta ◽  
Richard Jasman ◽  
Luanne M Reid
Keyword(s):  
Aqueous Solutions ◽  
Aqueous Media ◽  
Frozen Storage ◽  
Freezing Process ◽  
Liquid Media ◽  
Nitrite Concentration ◽  
Microbial Cultures ◽  
Nitrate Losses

Abstract The effects of freezing on nitrite stability in microbial cultures and in other liquid media were examined. Nitrite (12-13 mg (NO2)N/ 100 mL, pH 5.7) in culture and aqueous media was very unstable during frozen storage. Freezing resulted in the degradation of nitrite to other products including nitrate. Losses of 38-57% of the nitrite occurred after 15 days of frozen storage. Neither addition of chloroform nor a 5 min boiling treatment before freezing prevented nitrite destruction. However, nitrite concentration in the unfrozen portion of aqueous media increased during the freezing process. Nitrite can be stabilized during frozen storage by increasing the pH to near 11.0. For aqueous solutions, nitrite can be preserved by the use of chloroform or by increasing the pH to 11.0 and storing at 5°C.

Sign in / Sign up

Export Citation Format

Share Document