Influence of washing and frozen storage on the myofibrillar protein fraction in sardine mince flesh
Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad del Zulia
2007
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1866588181738029056 |
|---|---|
| author | Marinela Barrero |
| author_facet | Marinela Barrero |
| contents | Influence of washing and frozen storage on the myofibrillar protein fraction in sardine mince flesh Marinela Barrero Ynes Castillo Makie Kodaira Veterinaria Sardine washing frozen storage sodium bicarbonate myofibrillar protein Frozen storage of fish species, such as sardine, result in detrimentalchanges in functional properties that determine storagelife. Sardine meat is characterized by high fat content, dark meat,and sarcoplasmic proteins that inhibit gel formation. Washingmince flesh with solutions such as sodium bicarbonate is veryeffective for removing undesirable components. The objective ofthis research was to study the effects of frozen storage at -30°Cin the myofibrillar protein fraction of sardine mince flesh washedwith 0.5% sodium bicarbonate solution. Samples of sardine-mincedflesh were washed three times with a 0.5% of sodium bicarbonatesolution and centrifuged at 3000 rpm for 15 minutes. Thesesamples were divided in lots of 100 g. packed in plastic bagsand stored at -30°C, and analyzed every 30 days for 150 days.The myofibrillar proteins were extracted using a phosphate buffer(tris HCl, KCl, EDTA, pH 7.6), and evaluated by SDS-PAGE. Thebands were analyzed and digitalized with a Gel Doc 2000 andQuality One 4.1.1 by Bio-Rad. The main bands of myofibrillar proteinwere identified by comparison of these against a prestainedmolecular weight standard. After 60 days there was deteriorationof the myofibrillar protein fraction with apparent molecular weightbetween 220 and 65KD, and the formation of molecular aggregatesat high molecular weight occurred. After 120 days due tomyofibrillar protein deterioration, protein and peptides with lowmolecular weight were formed and increasing throughout frozenstorage. Understanding the mechanism involved in the deteriorationof the mince flesh during frozen storage we would enable tohelp the establishment of quality parameters and ability to predictstorage life for that product 2007 artículo científico 0798-2259 https://www.redalyc.org/articulo.oa?id=95917413 en http://www.redalyc.org/revista.oa?id=959 Revista Científica application/pdf Universidad del Zulia Revista Científica (República Bolivariana de Venezuela) Num.4 Vol.XVII |
| format | Artículo científico |
| id | redalyc_95917413 |
| language | en |
| publishDate | 2007 |
| publisher | Universidad del Zulia |
| spellingShingle | Influence of washing and frozen storage on the myofibrillar protein fraction in sardine mince flesh Marinela Barrero Veterinaria Sardine washing frozen storage sodium bicarbonate myofibrillar protein Influence of washing and frozen storage on the myofibrillar protein fraction in sardine mince flesh Marinela Barrero Ynes Castillo Makie Kodaira Veterinaria Sardine washing frozen storage sodium bicarbonate myofibrillar protein Frozen storage of fish species, such as sardine, result in detrimentalchanges in functional properties that determine storagelife. Sardine meat is characterized by high fat content, dark meat,and sarcoplasmic proteins that inhibit gel formation. Washingmince flesh with solutions such as sodium bicarbonate is veryeffective for removing undesirable components. The objective ofthis research was to study the effects of frozen storage at -30°Cin the myofibrillar protein fraction of sardine mince flesh washedwith 0.5% sodium bicarbonate solution. Samples of sardine-mincedflesh were washed three times with a 0.5% of sodium bicarbonatesolution and centrifuged at 3000 rpm for 15 minutes. Thesesamples were divided in lots of 100 g. packed in plastic bagsand stored at -30°C, and analyzed every 30 days for 150 days.The myofibrillar proteins were extracted using a phosphate buffer(tris HCl, KCl, EDTA, pH 7.6), and evaluated by SDS-PAGE. Thebands were analyzed and digitalized with a Gel Doc 2000 andQuality One 4.1.1 by Bio-Rad. The main bands of myofibrillar proteinwere identified by comparison of these against a prestainedmolecular weight standard. After 60 days there was deteriorationof the myofibrillar protein fraction with apparent molecular weightbetween 220 and 65KD, and the formation of molecular aggregatesat high molecular weight occurred. After 120 days due tomyofibrillar protein deterioration, protein and peptides with lowmolecular weight were formed and increasing throughout frozenstorage. Understanding the mechanism involved in the deteriorationof the mince flesh during frozen storage we would enable tohelp the establishment of quality parameters and ability to predictstorage life for that product 2007 artículo científico 0798-2259 https://www.redalyc.org/articulo.oa?id=95917413 en http://www.redalyc.org/revista.oa?id=959 Revista Científica application/pdf Universidad del Zulia Revista Científica (República Bolivariana de Venezuela) Num.4 Vol.XVII |
| title | Influence of washing and frozen storage on the myofibrillar protein fraction in sardine mince flesh |
| topic | Veterinaria Sardine washing frozen storage sodium bicarbonate myofibrillar protein |
| url | https://www.redalyc.org/articulo.oa?id=95917413 |