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Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)
- Saeed, Suhur, Howell, Nazlin K.
- Journal of the science of food and agriculture 2002 v.82 no.5 pp. 579-586
- Scomber scombrus, adenosinetriphosphatase, antioxidants, ascorbic acid, butylated hydroxytoluene, fatty fish, frozen storage, high performance liquid chromatography, hydroxides, lipid peroxidation, lipids, mackerel, peroxide value, protein degradation, protein products, protein solubility, protein structure, salt concentration, sodium chloride, storage temperature, storage time, thiobarbituric acid-reactive substances, vitamin E
- The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at −20 and −30 °C was studied. Traditional methods including the peroxide value, thiobarbituric acid-reactive substances (TBARS) and a reverse phase HPLC method were used to determine the primary and secondary lipid oxidation products. All tests showed an increase in lipid oxidation products with storage time and at a higher storage temperature of −20 °C compared with samples stored at −30 °C. Antioxidants had a significant effect (P < 0.01) on the inhibition of lipid oxidation, as shown by the reduction in peroxide value and hydroxides, and malondialdehyde formation. Similarly, deterioration of protein structure and functionality in mackerel stored for 3, 6, 12 and 24 months was greater at −20 than −30 °C. ATPase activity in the myosin extract of Atlantic mackerel showed a significant decrease (P < 0.01) with progressive frozen storage. Protein solubility in high salt concentration (0.6 M NaCl) decreased (P < 0.01) during storage at both −20 and −30 °C but was greater at −20 °C. Interestingly, antioxidants BHT, vitamin C and vitamin E protected the proteins against complete loss of ATPase activity and protein solubility to a significant level (P < 0.01) for up to 1 year at −20 °C compared with samples stored without antioxidants. This study confirms the deleterious effect of lipid oxidation products on protein structure and function in frozen fatty fish.